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Tel: (845) 831-8050
69 Spring Street Beacon, NY 12508
Fresh coarse ground beef with chunks of our bacon, long strands of caramelized onions and swiss and spiced with garlic, onion and thyme.
Oregano, parsley, onion, thyme, a little kick of hatch chili powder and lots of Romano cheese emulisifed to a perfect meatball texture and fully smoked.
Like your grandma remembers. 100% grass finished Angus beef.
Our hotdogs but add a kick! Still 100% grass finished Angus beef.
The apples are sautéed and added to a spice blend of cinnamon, nutmeg and brown sugar.
Like our pork breakfast sausage...it’s a little ginger, a little sage, a little pepper.
Spices that mimic buffalo sauce mixed with crumbled blue cheese.
Just like the beef...oregano, parsley, onion, thyme, a little kick of hatch chili powder and lots of Romano cheese!
Small diced ham (made in house of course) with swiss and our version of dijon mustard in a chicken sausage. GRILL THIS!
Slurry a traditional yellow curry spice blend -oh the flavor, and...!
The 11 secret herbs and spices were leaked in the Chicago Tribune Au- gust 2016, so we made sausage.
A little bit of honey and a whole bunch of whole yellow mustard seeds.
Whole fennel seeds speak for themselves.
Yes...yes it is...it’s chicken pot pie inside a sausage. There are carrots and peas and celery and onions and put it in a bun for a crust-hack.
Lots of chopped spinach and lots of crumbled feta are mixed with some garlic and other spices.
Dried basil is added with oil-infused sun dried tomatoes to make a great addition to any pasta dinner.
This sausage has a blend of Parmesan, Romano, and Asiago cheeses and plenty of pepper and parsley.
It’s a savory blend of apple and onion, like our pork sausage, but add some red wine into the mix.
It has lots of cumin, cayenne, fennel, coriander, cinnamon, garlic, red wine, and olive oil mixed into 100% lamb. This sausage is stuffed into a smaller diameter casing.
This sausage combines crushed red pepper, cayenne, whole fennel, lots of feta and sliced black olives.
Sautéed spinach with diced red onion, lots of garlic, mustard and caraway.
With flavors inspired by the Thessaly region of Greece, this sausage has a fragrant blend of cumin, black pepper, oregano and allspice.
It’s a Creole style sausage with lots of garlic and lots of onion. Available fresh or smoked.
A spice combo of cinnamon, allspice, and sage complements a sautéed apple and onion for a balance of sweet and salty.
It’s an English breakfast favorite with ginger, sage and mace. English has bread crumbs (gluten) while the Scottish has oats (no gluten).
A German classic: it’s everything you want in a brat. Ours takes after a Thüringer brat and is also available fresh or smoked.
Our classic brat, add cheddar and parmesan. This one's smoked!
A simple sausage that boasts a bit of ginger, a bit of sage and a bit of pepper.
This is one of our spicier sausages, made with seed-in jalapeños, haben- eros, serranos, cherry bombs, italian peppers and poblanos seasoned with cayenne, crushed red peppers, chili powder and chipotle.
Pork, pork liver, white rice, onion, parsley and green pepper complimented with cayenne and clove, emulsified to the perfect texture.
This is a simple favorite made with a blend of parmesan, Romano, and asiago cheeses along with plenty of pepper and parsley.
In a Mexican tradition, this fresh sausage has a mix of ancho, cayenne, dark chili, crushed red peppers and crushed hot peppers and is just hot enough.
Same flavors as the mild chorizo except this one’s hotter!
There’s fresh garlic and some thyme mixed with oodles of parmesan.
There’s a nearly a quart of small diced poblanos, jalapenos and long pep- pers combined with another quart of pureed, roasted poblanos and jala- peno peppers. Add hominy.
There’s a full cup of breadcrumbs in every pound of our Irish breakfast sausage, and nearly as many eggs. It’s softer than most of our other sausages; just imagine how much gravy these can hold!
A traditional, mild, Italian-style sausage with whole fennel throughout.
Start with our Italian-sweet sausage and add crushed red pepper.
A traditional Polish sausage with garlic and spices. Available fresh or smoked.
Cubed chunks of potato, cheddar cheese and bacon bits are added to pork seasoned as if we were making sour cream dip! Amazing.
Traditional Greek sausage that’s a mixture of pork and lamb, with fennel, garlic and orange zest. Available smoked.
Fresh cilantro, garlic and mint are added to some cumin, cayenne and a bit of fennel.
The kale is sautéed, the pear is pureed and we mix in some mustard powder along with some coriander and garlic.
Sliced pickled jalapeño, apples and scallions added to pork seasoned with all the spices you really want in braised pork belly!
We used pico de gallo and toasted corn with traditional southwestern spices to make sausage.
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69 Spring Street
Beacon, NY 12508
Hours of Operation:
Monday-Friday 12pm - 7pm
Saturday/Sunday 10am - 7pm
We do our best to have the most up to date information on our website. But information on the site does not override the information available in the store. Pricing, meat selections, meat sourcing and other information are all available in the store upon request. Thanks for your understanding!