Sausage World
Handcrafted artisan sausages from around the world.
Four generations, thirty-three recipes.
The catalog
My great-grandfather made sausage in Italy because that was the work. My grandfather made it here because it was the only thing he knew how to do that Americans would pay for. My father learned the Polish kielbasa recipe from a man he met after the war, wrote it down, and we still run it.
That habit — ask, write it down, run it as written — is why there are thirty-three recipes from fourteen countries coming out of one small plant in Stone Mountain, Georgia. Coarse grind, natural casings, tied by hand. No MSG, no artificial flavors or colors, no fillers doing the work the meat should do.
A commodity processor formulates to a cost target, so the recipe is whatever the target allows this quarter. We formulate to a recipe and let the cost land where it lands. Sausage should be crafted, not manufactured.
Build a list, send it over, and we will confirm availability and delivery within two business days.