Kroeger and Sons Meats FRESH PORK SAUSAGES CHICKEN SAUSAGES
Inside Historic Findlay Market
1801 Race Street Chorizo - tangy Mexican variety with red wine, Made from whole, boneless, skinless chicken
chili pepper, garlic and a touch of cayenne. breasts
Cincinnati, OH 45202
(513) 651-5543 Italian, Chicago Style, Mild or Hot - extremely Andouille – same recipe as our Pork Andouille,
www.findlaymarket.org chunky lean sausage with a strong fennel and but made with chicken. Medium spiciness.
cracked black pepper flavor. The hot version is
Cooking directions: Our sausages are excellent the hottest sausage we make. Barbecue – big chunks of chicken with garlic,
grilled or poached. To poach, use a skillet or pan with cracked black pepper & our secret recipe
a tight fitting lid. Add enough water to cover halfway,
Italian, Mild or Hot - pepper and fennel flavor barbecue sauce.
apply medium heat and cover. Brown in the same pan.
with a hint of anise and nutmeg. The hot version
Suggested cooking times: also has cayenne and red pepper flakes. Basil – sweet basil, garlic, sun dried tomatoes and
- pork or lamb, 16 to 18 minutes pine nuts.
- chicken, 10 to 12 minutes Hungarian – sweet paprika and garlic.
- bison, 8 to 10 Chorizo – chili powder, garlic, cayenne, paprika
- duck, 12 to 14 minutes Kielbasa - Polish sausage with a taste of and a nice white wine.
- camel, 12 to 14 minutes. marjoram and plenty of garlic.
Pre-boiling is not recommended or necessary before Italian - fennel, anise, nutmeg and paprika.
grilling as some of the flavor is lost and the sausages
Linguisa – smooth textured Portuguese sausage
tend to become dry when grilled.
with red wine, marjoram and garlic. Mediterranean - artichoke hearts, black olives,
fennel, and anise.
COOKED PORK SAUSAGES Mett, Fresh - known as a fresh bratwurst outside
Cincinnati. Very mild flavors of white pepper, Mexican - ground cumin, chili peppers, garlic,
Brats - in Cincinnati we call them “white” brats. nutmeg and a hint of mace & mustard seeds oregano, and fresh salsa.
Spiced according to the north German traditions,
our brats are mild, but VERY flavorful. NAPA Valley – contains fresh green bell peppers, Onion and Dill - dill flavored sausage made with
onions and tomatoes that are chopped and minced fresh onion.
Boudin (Boo-Dan) - Pork, rice, green peppers and marinated in a golden vinaigrette, then seasoned
green onions seasoned with thyme, pepper, and with lots of fennel seed. Shiitake Mushroom – delicately seasoned, with
cayenne. A Louisiana tradition. This is one chunks of fresh shiitake mushrooms.
sausage that does not grill well. Steam this one! Parma Italian - fennel, anise, and garlic.
Accented with chunks of sweet red and yellow SEASONAL SAUSAGES
SPECIALTY SAUSAGES peppers.
Duck – chunks of duck breast blended with fine Bockwurst – made from December thru Easter,
Swedish Potato - Swedish variety with pieces of this smaller sausage is made from finely chopped
ground chicken, seasoned with orange, caraway, real potatoes plus chives and coriander.
parsley and white wine. Very elegant. pork and seasoned with chives and parsley.
Vidalia Onion - mildly sweet with chunks of Weisswurst – made only in December,
Frontier Bison – locally raised buffalo, seasoned vidalia onions and grated Parmesan cheese.
with garlic and BBQ sauce, then smoked. Tasty (traditionally a “second breakfast” in Germany)
and healthy. NEW IN 2009 seasoned with lemon zest and parsley.
Moroccan Camel – Yes, it is made from camel Turducken – Turkey, duck and chicken with hot
meat, with Moroccan seasonings and pine nuts. andouille and bread stuffing, all in one sausage.
New in 2009
Chicken Voodoo- jalapeno peppers, red beans,
SMOKED PORK SAUSAGES BULK PORK SAUSAGES
Our smoking process is known as “cold smoking”. Maple – made from the same recipe as the
This process does not cook the sausage. It covers Southern bulk sausage, with the added sweetness
the sausage with a mild hickory smoke to and flavor of 100% maple syrup.
enhance the flavor when cooked by you.
Southern – bulk sausage, most often used for
Andouille, Hot or Mild- large chunks of lean pork making breakfast patties or in sausage gravy.
seasoned with garlic, cracked and ground black Also used spice up turkey stuffing or chili.
pepper. Hot version also has ground cayenne &
OTHER SPECIALTY PRODUCTS
German Metts, Hot or Mild - the Kroeger and
Sons recipe is a traditional family recipe from
Goetta – Oats plus very lean pork and beef,
Germany dating back five generations. Available
seasoned with salt, white pepper, onions, nutmeg
in hot or mild.
and a touch of clove. Kroeger and Sons Meats
German Bierwurst - variation of our mild German
Stuffed Peppers –sweet red, yellow and orange
metts, with the added flavor of a locally brewed
peppers, stuffed with our own sausages mixed
beer. Great on the grill with a brown mustard! Inside Historic
with basmati rice and topped with parmesan
Kielbasa – a rope sausage, very lean and coarse
Available varieties include:
chopped instead of ground. Dry cured and
Napa Valley Italian (pork sausage)
smoked. Spiced with white pepper, garlic,
nutmeg, and mace.
Chicken Mexican (corn and beans added)
Cooking suggestion: preheat oven to 350°, cut
Reubenwurst - finely ground pork with garlic, peppers in half, spray or lightly oil casserole dish, bake
coriander, and chunks of corned beef, sauerkraut meat side down for 45 to 50 minutes. Or, leave whole Matthew Gannaway
and Thousand Island dressing. We call it a and bake for 1 hour and 30 minutes. Also good in a
“Reuben in a Tube”.
Debbie Knueven Gannaway
lightly seasoned tomato sauce.
Spanish Chorizo – this smoked sausage has red Stuffed Pork Chops – lean, boneless loin chops, (513) 651-5543
wine, garlic, and oregano. Perfect for paella. stuffed with one of the following:
- Cornbread with celery and our own mild Tuesday thru Friday
andouille sausage 9:00 AM until 6:00 PM
LAMB SAUSAGES - Mashed Potatoes with bacon, cheese and Saturday
chives 8:00 AM until 6:00 PM
Merguez – Spicy lamb sausage, seasoned with - Sweet Potatoes with ham, thyme and nutmeg. Sunday
garlic, fennel, and harissa, a North African spicy - Panko with Chorizo sausage 10:00 AM until 4:00 PM
hot tomato and chili sauce.
Cooking suggestion: preheat oven to 350°, rub with
Cherry Lamb – smoked lamb sausage, with dried cooking oil, and bake for 40 to 45 minutes, uncovered.
OPEN YEAR ROUND
cherries, seasoned with onion and garlic.
Stuffed Squash – acorn squash stuffed with maple
sage sausage. Bake in 350° oven for an hour and
half, or, until squash is fork tender. www.findlaymarket.org/kroeger.htm