Fresh Artisan Sausages are prepared daily at Olde Towne Butcher. Pork sausages include Kielbasa, Chorizo, Andouille, Chaurice Creole, Spicy Caribbean, Linguica Portuguese, Fred Red Irish, Smokin’ Chipotle, Red Wine and Sage, Mild, Sweet and Hot Italian. The chicken sausages include Chicken Apple Chardonnay, Chicken and Sun-Dried Tomato, and Saucisse Du Poulet Francais. Bratwurst, Knockwurst, Weisswurst and Armenian Lamb Sausage are prepared occasionally.

 

 

Olde Towne Spice was formulated by Erik Meyer for Olde Towne Butcher. Erik is a graduate of Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, PA. This spice is delicious on all meat products as well as vegetables. This is a savory rub. If you are looking for a more robust, spicy rub try the Olde Towne Dry Rub which was formulated by Lee Russell.