Broccoli rabe and sharp provolone cheese. Makes for a great sandwich, can be used as a filling for stuffed mushrooms or other appetizers, as an add in to a great pasta sauce or in lasagna, in Stromboli, used as a stuffing for chicken breast or pork chop.

A polish style sausage which is carefully cured and smoked in house in order to create that rich dark red appearance. This sausage is great for breakfast or brunch and will ship fully cooked and ready to serve.

Sweet Italian sausage. The original sweet Italian sausage without fennel seeds, can be used in almost any recipe. Use it for breakfast, lunch or dinner.

Our blend of breakfast sweet sausage and hash brown potatoes.

Applewood smoked bacon, hash brown potatoes and shredded Wisconsin cheddar cheese. This sausage is best used with eggs for breakfast or casings removed, grilled on a fresh Italian roll. Some have grilled it on the Barbeque for a great added smokey taste.

Sweet Italian sausage with fennel seeds. Rosie Gerome's favorite sausage flavor, she used it in her famous Italian gravy, on pizza, in lasagna and in Stromboli. this is an old original sausage flavor, used by all at every meal.

Applewood smoked bacon blended with sweet Italian sausage. This sausage is best used with eggs for breakfast, or casings removed, grilled and topped with a melting cheese on a fresh Italian roll. Some have grilled it on the BBQ for a great added Smokey taste.

Fire roasted red peppers, Italian sharp provolone, with a hint of garlic. This flavor is delicious baked, pan fried or grilled on a fresh Italian roll, or great in sauce with your favorite pasta.

Homemade scrapple like you have never tasted. Made with sage sausage and polenta, none of that other stuff'.

Whole milk mozzarella cheese, Gerome's pizza sauce and imported Romano cheese.

Spicy Italian with hot pepper and fennel seeds. This flavor was founder silvio gerome's favorite flavor. He liked it grilled on the Barbeque, with an Italian roll and hot banana pepper slices.

Makes for a great sandwich, can be used as a filling for stuffed mushrooms or other appetizers, as an add in to a great pasta sauce or in lasagna, in Stromboli, used as a stuffing for chicken breast or pork chop.

Sage sausage.

Makes for a great sandwich, can be used as a filling for stuffed mushrooms or other appetizers, as an add in to a great pasta sauce or in lasagna, in Stromboli, used as a stuffing for chicken breast or pork chop.

Sweet plain Italian sausage.

Roasted garlic, fresh rosemary and roasted potatoes. This seasonal sausage is made with oven roasted garlic, potatoes and finely chopped fresh rosemary. We roast the garlic and potatoes in house and hand pick the freshest rosemary to create this perfect fall/winter sausage.

Sharp and mild provolone, Wisconsin sharp cheddar, imported peccorino Romano and American cheese. Can be used for any meal, with eggs, pasta, on a sandwich, in Chile.

Marsala wine, baby portabella mushrooms, shallots, and chives. Makes for a great sandwich, can be used as a filling for stuffed mushrooms, or other appetizers, as an add in to a great pasta sauce or in lasagna, in stromboli, used as a stuffing for chicken breast or pork chop.

Green bell peppers and mild provolone.

A blend of fresh and pickled jalapeno peppers and shredded wisconsin cheddar cheese.

Traditional polish recipe with garlic and spices. One of our more rustic style sausages, this polish classic is made with a blend of fresh garlic, spices, and fresh cracked pepper. Unlike our other flavors, this sausage is made with a more coarse grind of meat, giving it that authentic european texture.

Homemade scrapple like you have never tasted. Made with sage sausage and polenta, none of that other stuff'.