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Specialty Meats

Our Secret Family Recipe

Homemade Sausage

We proudly offer a variety of house-made sausages and grinds produced fresh daily. Each market features the classics (like ground beef), customer favorites (like Mexican chorizo, Portuguese breakfast sausage!), and specialty grinds like our kobe style wagyu patties and bison patties, all accompanied by a rotating selection of savory sausages. Our sausage varieties and specialty grinds change daily, so please call your local shop for availability.

A Rosacci Bratwurst Story

Tony’s Sausages

Andouille: Traditional Cajun fresh sausage great in gumbos or on the smoker.

Coarse Ground Pork, Garlic, Cayenne Pepper, Chili Powder, Allspice, Thyme, Paprika, Ground Bay leaf, Sage, and Red Wine.

 

Apple Cinnamon Breakfast Sausage: Sweet and Tart Cinnamon Breakfast Sausage Perfect complement to pancakes and eggs

Coarse Ground Pork, Flame Roasted Apples, Apple Juice, Cinnamon, Nutmeg, Sage, And Ginger.

 

Aussie Lamb Sausage: Traditional Australian rancher style lamb sausage savory with a refined tomato feta kick.

Coarse ground Colorado Lamb, Sun Dried Tomatoes, Feta Cheese, Fresh Basil, Garlic, Salt, and Pepper.

 

Authentic Mexican Chorizo: A family recipe handed down to us years ago from a small family from Oaxaca Mexico

Coarse Ground Pork, Bacon, Black Pepper, Cayenne Pepper, Garlic, Coriander, Chili Powder, Red Pepper Flake, White Onion, Cumin, And Salt.

 

Bleu Cheese & Pear Sausage: A mild sausage with the perfect balance of pear and bleu cheese nice for an appetizer

Coarse Ground Chicken Garlic, Salt, Maytag Bleu Cheese, Black Pepper, Pear Nectar, Dried Pears, and Garlic.

 

Bockwurst: A traditional German Favorite usually served with bock beer from which it takes its name from.

Pork Beef, Wilk, Egg, Onion, Salt, Pepper, Sugar, Parsley, Clove, Sage, and All Spice

 

Boerwors South African Sausage: A south African staple roughly translated From Boer Wors to mean “Farmer Sausage”

Coarse Ground Lamb, Pork, Beef, Salt, Coriander, Clove, Nutmeg Malt Vinegar, Brandy, Marsala Wine.

 

Bourbon Aki Pineapple Chicken Sausage: A refreshing tropical flavored sausage with hints of roasted red pepper and pineapple.

Coarse Ground Chicken Thigh, Bourbon, Teriyaki, Garlic, Pineapple, Cilantro, Roasted Red Pepper, Salt.

 

Buffalo Wing Chicken Sausage: A take on the classic fried hot wing except in sausage form great in salads, sandwiches or wraps.

Coarse ground chicken thigh, franks Red Hot, Garlic, Crushed Red Pepper, Honey Garlic, Salt, White Pepper.

 

Cabbage Sausage: Traditional Czech Recipe meant to bring good luck in the new year tasty all year round.

Coarse Ground Pork, Sage, Ginger, Nutmeg, Thyme, Crushed Chilies, Salt, Sugar, Whit Onion, Cabbage.

 

Cherry & Tarragon Sausage: A chicken sausage with a balanced flavor of sweet dried cherries and licorice from the tarragon.

Coarse Ground Pork, Dried Cherries, Salt, Pepper, Parsley, Onion, Tarragon.

 

Chili Mango Chicken Sausage: Chicken sausage that balances sweet and hot great with Tony’s mango salsa

Coarse Ground Chicken, Garlic, Salt, Paprika, Pepper, Orange Mango Juice, Dried Mangos, Cilantro, and Serrano Peppers.

 

Country Style Sausage: Traditional Sage Breakfast Sausage extremely versatile sausage for any recipe

 

Enchilada Chicken Sausage: Chicken Sausage Made with enchilada sauce and white onions great mixed with Spanish rice.

Coarse Ground Chicken Thighs, Enchilada Sauce, White Onion, Salt, Cheddar Cheese, and Jalapenos.

 

Fresh English Bangers: Traditional English pub sausages served with mash potatoes and eggs for breakfast

Coarse Ground Pork, All Spice, Salt, Pepper, Ginger, and Nutmeg.

 

Garlic Sausage: Traditional Midwest delicacy the “farmers” sausage with deep garlic flavor.

Coarse Ground Pork, Salt, Pepper, Crushed Red Pepper, Garlic, Green Onion, Chablis Wine, Coriander, Nutmeg, and Onion Powder.

 

German Sausage: Traditional German sausage mild to pick up on the flavors of paired mustards.

Coarse Ground Beef and Pork, Salt, Black Pepper, Ginger, Dijon Mustard Powder, and Garlic.

 

Greek Turkey Sausage: Turkey Sausage Formulated with the flavors of Tuscany Bright and Bold

Coarse Ground Turkey Thigh, Feta Cheese, Italian Parsley, Kalamata Olives, Oregano, Black Pepper, Salt, Coriander, Garlic, White Wine, and Olive Oil.

 

Green Chili Chicken Sausage: A South Western favorite packed with fresh roasted green chilies and spices

Coarse Ground Chicken Thighs, Salt, Pepper, Chopped Tomatoes, Green Chilies, Cumin, Green Onion, Cilantro, and Garlic

 

Tony’s Hot Links: Some like it hot we made this one for you we call it our two-beer link

Coarse Ground Pork, Beer, Black Pepper, Habanero Pepper, Hot Paprika, Spanish Paprika, Salt, Mustard Seed, Garlic, Bay Leaf Coriander, Thyme.

 

Hunter’s Sausage (Jagerwurst): A Traditional German hunter’s sausage reimagined with pork instead of game.

Coarse Ground Pork, Bacon, Beer, Mustard Seed, Garlic, Coriander, Nutmeg, and Ginger.

 

Kale Red Pepper Chicken Sausage: Mild Chicken Sausage with Kale and Red Pepper Great with Risoto or sliced in a wrap.

Coarse Ground Chicken Thighs, Kale, Roast Red Pepper, Salt, and Pepper.

 

Linguica Sausage: A fresh formulation of a Portuguese / Brazilian favorite red wine sausage

Coarse Ground Pork, Paprika, Garlic, salt, Cabernet Sauvignon, Sugar, White Pepper, Oregano, Black Pepper, and Cayenne Pepper.

 

Maple Blueberry sausage: A Blend of Blueberries and Vermont Maple Syrup Great with Pancakes

Coarse Ground Pork, Maple Syrup, Salt, Vanilla, Nutmeg, Cinnamon, and Blueberry.

 

Mediterranean Apricot Chicken Sausage: A Honey Almond Sausage With Apricots traditionally served for breakfast with black coffee

Coarse Ground Chicken Thigh, Dried Apricots, Red Onion, Sliced Almonds, Honey, Garlic, Salt, Cilantro, Parsley, Turmeric, Cinnamon, Ginger, Black Pepper.

 

Merguez (North African): A recipe taken from the shepherds of north Africa

Coarse Ground Colorado Lamb, Harissa, Paprika, Salt, White Onion, Garlic, Pepper, Coriander, Cumin, and Oregano.

 

NY Style Italian Pinwheel Sausage: A Traditional Italian style sausage pinwheeled in a smaller casing and skewered.

Our old world Italian recipe kicked up with extra garlic pecorino Romano cheese Italian parley piped in a lamb casing (small casing) and pin wheeled.

 

Piedmontese Sausage: A mild northern Italian sausage recipe that is from the piedemont region of Italy.

Coarse Ground Pork, Salt, Pepper, Garlic, Rosemary, Nutmeg, Parmesan, Dry White Wine.

 

Polish Sausage: Traditional mild sausage perfect with your favorite mustard

Coarse Ground Pork, Salt, Pepper, Brown Sugar, Thyme, Mustard Seed and Marjoram.

 

Porcini Mushroom Chicken Sausage: Chicken Sausage with Porcini Mushrooms perfect for risotto or your favorite Italian dish.

Coarse Ground Chicken Thigh, Cremini Mushroom, Pine Nuts, Salt, Porcini Mushroom, Pepper, Parsley, Marjoram, Marsala Wine.

 

Portuguese Sausage: Traditional Portugeuse hot link great in paella or substitute for Mexican chorizo.

Coarse Ground Pork, Salt, Garlic, Cayenne, Italian Parsley, Pepper, Paprika, and Crushed Red Pepper.

 

Raisin Chicken Sausage: Great as a health option breakfast sausage.

Coarse Ground Chicken, Pepper, Salt, Cayenne, Nutmeg, Ginger, Garlic, Sultana Raisins, and Honey.

 

Spinach Pine Nut Chicken Sausage: Mild chicken sausage perfect accompaniment to any pasta dish.

Coarse Ground Chicken Thigh, Cremini Mushrooms, Pine Nuts, Spinach, Pepper Marjoram, Marsala Wine.

 

Swedish Potato Sausage: Traditional Sweedish recipe for the holidays great all year long.

Coarse Ground Beef and Pork Blend, Onion, Potato, Salt, Pepper, All Spice and Parsley.

 

 Tony’s Andouille Sausage: Traditional Cajun sausage great in gumbos or on the smoker.

Coarse Ground Pork, Garlic, Salt, Pepper, Chili Powder, Allspice, Thyme, Paprika Bay Leaf, Sage and Red Wine.

 

Welsh Mint Sausage: Farmers Sausage from the shepherds of Ireland.

Coarse Lamb and Pork Blend, Salt, Pepper Garlic Onion Powder Parsley, And Mint.

 

Bison Meat

Among the many varieties of hard-to-find meats at Tony's, you'll find bison meat! Compared to beef, bison has a lighter flavor, tastes slightly sweet and is deliciously tender. Bison meat is naturally lower in fat, calories, and cholesterol than beef. In general, simply season and cook bison just as you would beef, taking extra care not to overcook since lean meats tend to cook more quickly, and can turn out dry or chewy when cooked to medium and beyond.

How to Cook Bison

Tony’s Meat Market

Spend a few minutes perusing the meat counter and displays at any one of Tony’s Market locations and you’ll come across some hard-to-find, specialty meats. Bockwurst anyone?

Tony’s has always been known for its quality meats, hard-to-find meats (like alligator, kangaroo, quail, guinea fowl, and wild boar), and unusual cuts. To help decipher some of these unfamiliar meats, here’s Tony’s meat dictionary just for you.

Bockwurst: Bockwurst is a specially-made sausage using veal and pork.

Boston Butt (also Known as Pork Butt): Boston Butt isn’t a butt. It’s a pork shoulder cut. In the colonial days, New England butchers would take less-prized pork cuts and pack them into barrels for storage and transportation. These barrels were call butts–hence the name, Boston Butt!

Bottom Round: The Bottom Round is another word for Rump Roast or Round Steak, which is a cut from the rear leg of the cow. We love to slow cook our rumps and rounds! (Pictured above.)

Chicken Under a Brick: Just as it sounds, Chicken Under a Brick is a partially de-boned whole chicken that is cooked skin side down with a foil-covered brick sitting on top. This cooking technique results in crispy and golden-brown skin and juicy and tender meat.

Kansas City (KC) Pork Wings: This is not a typo. We know that pigs don’t fly. (Or do they???) KC Pork Wings are a knock-off of the traditional barbecued chicken wings. The pork variety is a single bone surrounded by tender meat, and it is incredibly tasty. If you like pork and you like bbq, you’ll like pork wings.

Prime News: Another term for good ol’ Prime Rib or Standing Rib Roast.

Turducken: Turducken is a de-boned chicken stuffed inside a de-boned duck stuffed inside a de-boned turkey.