Smoked Bratwurst – smoked with real hickory, we make our all pork bratwurst in a dinner style short, plump link.  Cook them in sauerkraut for an old fashioned German meal.  We also suggest simmering them in beer (or water) for 20 minutes and then browning them on the grill for a great brat on a bun.  Top with Kern’s Homemade Brat Sauce or see our German Imports for a wide variety of sauerkrauts and mustards. Important instructions: cook to 165^o internal temperature.  $6.09/lb.

Smoked Polish Sausage – an all pork sausage that is a little spicier than our bratwurst with a hint of garlic, red pepper, and sweet marjoram.  Serve with sauerkraut or on a bun from Kern’s Bakery.  Our Polish sausage is a sell-out favorite at Frankenmuth’s World Expo of Beer Festival.  Important instructions: cook to 165^o internal temperature. $6.19/lb.

Fresh Polish Sausage – an unsmoked pork sausage with a hint of garlic, red pepper and sweet marjoram.  It’s made in a continuous coil and available in our frozen meat case in 1 to 2 lb. packages year round.  During holiday seasons it will be available unfrozen in our sausage case. We suggest pre-ordering for Easter and Christmas.  Important instructions: cook to 165^o internal temperature. $5.59/lb.

Smoked Andouille – A real Cajun recipe with pronounced flavors of red pepper and garlic. Andouille is a hickory smoked spicy-hot pork sausage. Heat up your next pot of gumbo or serve with red beans and rice for a taste from the south.  Important instructions: cook to 165^o internal temperature.  $6.39/lb.

Fresh Pork Sausage – A tasty pork sausage perfectly seasoned with salt, pepper and allspice.  Just what you’re looking for to complete a big Sunday morning breakfast.  Available in links or in bulk to make patties.  Add fresh bulk pork sausage to your meat sauce for pasta dishes too. Important instructions: cook to 165^o internal temperature.
Fresh Links $5.59 /lb.        Fresh Bulk  $4.99/lb.