Enjoy Seward-made Sausage

Did you know the sausages you see in the Meat and Seafood case at Seward Co-op stores were made by hand by talented staff members? They’re no ordinary links! Seward Co-op has a long history of making sausage. We started the program when we opened the Franklin store at 2823 E. Franklin Ave. in 2009. Today we craft Seward-made sausage in our production facility at the Seward Co-op Creamery building, and one thing that hasn’t changed is our commitment to quality by using local, organic ingredients whenever possible. 

Throughout the year, you’ll see a rotating variety of delicious sausages to try. You can be assured that when you choose Seward-made sausage you’re buying sausage made with organic herbs and spices, and meat and trimmings from Community Foods producers. Additionally, you’re supporting your local co-op that provides above minimum wage, union jobs to members of the community.

To share these tasty meats with those who don’t eat pork, we recommend our updated chicken hot dog. This popular product switched from a traditional pork casing to a sheep casing, and it is available year-round. Another available pork-free option is the Lamb Merguez sausage. The Lamb Merguez is an old favorite that is packed full of herbs and spices for a little bit of a kick. If you like a zesty sausage with a bit of heat, this one is for you and it pairs nicely with a cooling yogurt-based sauce like tzatziki. If spicy sausage is not for you, try the pork Bierbrat. It’s inspired by pork and cabbage sausage from Germany’s Steigerwald region of Bavaria, and is made with sauerkraut and local pilsner. No matter which Seward-made sausage lands in your cart, you’re making a delicious choice to support the local food economy.

Think Outside of the Bun

Sure, sausages are great hand-held entrees, but they also shine when plated with other delicious sides or when used in a recipe. Seward-made sausages can be cooked, sliced and used in soups, or remove from their casings to use as a base for stews, sauces, and chili. With so many sausage options to choose from, there are countless flavor combinations and preparations to try.

Pile on the sides
Many sausages are rich and flavorful, so they’re delicious with contrasting flavors. The Oaxacan Choriqueso sausage, made with ingredients including beef, Oaxacan cheese, mezcal, and New Mexico chilies, pairs great with fried potatoes and eggs, balancing out the spice from the sausage with the starch from the potatoes, and tying it all together with a runny egg yolk.

Prep them the Wisconsin way
Try preparing your sausages like they do in Wisconsin: boil them in beer and onions! Finish on a griddle or grill to sear the casing and add a layer of smoky flavor. Enjoy alongside a salad (potato or otherwise), a spicy, grainy mustard, and a pretzel roll.

LEARN MORE ABOUT THE COMMUNITY FOODS PROGRAM

LEARN MORE ABOUT COMMUNITY FOODS PRODUCERS