The most versatile sausage ever invented. Excellent pork mixed with garlic, salt, and pepper, then stuffed into a hog casing. About 6 links to the pound.

Tailor-made to soak up alcohol late on a Saturday night. Fine-ground pork flavored with garlic, local Hardywood Park beer, and lots of Siracha sauce. Spicy-good! About 4 links to the pound.

Great for breakfast patties or stuffed into anything. Pork mixed with sage, chili flake, and other spices…then left loose for you to do with what you like.

Distantly related to other hot Italian sausages, but way more amazing. Layers of fennel, chili, garlic, and pork flavors. Classically awesome.

Delicate, yet masculine German sausage. Pork and veal stuffed in a hog casing with hints of ginger and lemon zest. About 4 links to the pound.

Delicate porky links flavored with a mix of fresh herbs that vary with availability…so it’s always fresh and seasonal. Typical herb blend might include tarragon, chives, parsley, etc. Stuffed in sheep casing, about 6 links to the pound.

Inspired by the sausage made by Chris’s grandmother, who, incidentally, rocks. Spirals of porky greatness flavored with fresh parsley, white wine, and pecorino cheese. About two four-inch spirals to the pound.

Chubby links of coarse-ground lean pork mixed with a secret southern-Italian chile spice. Equally good for braising or grilling. Succulent pork flavor with a mild, sweet heat. About 6 links to the pound.

Smoky and complex sausage with a mesmerizing bright red color. Based on a Spanish recipe, this link is flavored with an array of spices to give it a smoky, spicy, savory intensity. Great with anything from potatoes to beans to eggs to nothing else at all. About 4 links to the pound.

This is a truly original sausage that burst forth from Chris’s fevered imagination. Pork and beef with sharp cheddar cheese, and pickled cherry peppers. Spicy, cheesy, sour, and beefy. It’s the Dolph Lundgren of sausages; it doesn’t screw around, it barely even speaks. About 4 links to the pound.

Two succulent pig parts (shoulder and belly) meet in a snappy pork casing. Flavored with red wine and fresh rosemary, this one is juicy, rich, and with an herbal edge. About 4 links to the pound.

We didn’t forget the staples, we just made them better. An all-pork brat with hints of lemon zest, ginger, ground mustard; it’s not your average boring brat. It’s more like a brat designed by Wernher von Braun for German astronauts. About 4 links to the pound.

All natural leg of lamb ground with fresh garlic and rosemary; like roast lamb but much quicker to cook. Mixed with a bit of pork fat to giver a smoother texture. About 4 links to the pound.

Finally! You don’t need one of those spinny things in your restaurant to serve a good gyro. Classic lamb gyro fine-ground and stuffed into a thin hog casing. About 6 links to the pound.