Randolph Packing Co. makes sausage created from authentic recipes representing several of the great sausage regions of the world. Below is a general list of the sausages offered by Randolph Packing Co. and thier brands. Most sausages are available fresh, fresh frozen or smoked and in link, bulk or rope form. Contact a representative for more information or if you would like to discuss our private label sausage program.
Overview of Randolph packing Companies Product Line
Andouille Sausage: Andouille sausage is a Louisiana original and is typically a smoked sausage made using pork. Originating on the German Coast of Louisiana by the German immigrants and Acadians, the core of cajun culture. Andouille sausage is available smoked and as fresh links.
Argentinian Sausage: Our Argentinian sausage is made from a traditional recipe, chorizo estilo Argentino. Chorizo style sausage are the main appetizer on a traditional Argentinian barbeque (asado). Typically eaten on bread and enjoyed as a sandwich called 'choripan' (chorizo on bread). Argentinian sausage is second only to steak in Argentina.
Bratwurst: A favorite for most tailgating sports and one of the oldest surviving favorites in America. Bratwurst dates back as early 1313. The name comes from Old German Brätwurst, from brät (finely chopped meat) and Wurst (sausage), Bratwurst. In todays German language it with the German verb “braten”, which means to pan fry or roast. Bratwurst is usually grilled or pan fried, and are most delicious cooked in beer and serves with sauerkraut. Randolph Packing Co. makes a tasty traditional fresh bratwurst as well as several versions of very popular brats including Cheddar Brats, Beer Brats, Fresh Stadium Style Bratwurst and a Cooked White Skinless Brat.
Cajun Style: Cajun Style sausage is a specialty sausage that offers a spicy Southern kick. The Southern spice blend used in this sausage is sure to excite the taste buds of even the most seasoned Cajun fans. Smoked and fresh are available.
Chorizo Fiesta: Our Chorizo Fiesta sausage offers a South of the border taste that is bursting with authentic flavors. This garlic flavored sausage has an added kick provided by just the right blend of peppers. This sausage is generally fried and served in the morning by itself or with eggs. It is not uncommon for this sausage to be grilled and served on a bun either.
Colombian Sausage: Our Colombian sausage combines old world Colombian heritage with taste tempting flavor. Our traditional recipe, calls for using only fresh cuts of pork and an authentic spice blend that captures the flavors of the region.
Hot Links: Our hot links are sure to heat up the party. These all pork links are both hot and spicy. The perfect blend of peppers is what makes this sausage an eye opener.
Italian Sausage: Randolph Packing Co.'s flagship product. The original recipes came to the U.S.A. 3 generations ago when Mr. Carmignani first opened the doors aver nearly three quarters of a century ago. Authentic Italian sausage made from fresh cuts of meat. Cracked Fennel in this sausage, along with the natural casing, create a true, “Old World” flavorful bite. We offer our traditional Italian sausages in bulk, rope and link. We make a mild and hot version as well. Specialty recipes also available are Italian sausage with extra fennel, with cheese & peppers, spicy pizza sausage and cooked sliced Italian sausages.
Kielbasa: Polish for sausage. Randolph's Kielbasa is a traditional robust smoked Polish style Kielbasa with a natural casing, natural spices and the finest cuts of pork and beef. Delicately smoked to perfection. A true old world gem.
Maple Breakfast Sausage: Sweet and succulent, the flavor of maple oozes from this sausage. It’s hard to resist the pleasurable aroma of this unique sausage scenting the air. Available in Rope. This sausage is versatile in that it can be served at breakfast, lunch, and dinner.
Polish Sausage: One of Chicago's favorites. One bite of this hot, juicy link and your mouth will burst with excitement. Our time honored recipe from one of Chicago’s Polish neighborhoods calls for using only fresh cuts of pork and a clever blend of spices. Available in link. This sausage can be served on a bun as a sandwich accompanied with mustard, onion, relish, and a pickle. It may also be served accompanied with potatoes and sauerkraut.
Pork Sausage: Randolph Packing Co's pork breakfast sausage is the sausage that makes the meal. The aroma of delicate spices such as sage and pepper, and lean cuts of fresh pork, cooking early in the morning, are sure to arouse your taste buds. Available in link and bulk. This sausage is traditionally served as a side for breakfast. It can also be used in your favorite breakfast recipes that call for sausage. Equally as tasty in stuffed mushrooms or cornbread stuffing. A traditional American sausage.
Tex-Mex Sausage: Our Tex-Mex brand sausage is a spicy “borderline” hot sausage, that blends the cultures of Southern Texas and Northern Mexico. Made with only fresh, lean cuts of pork, and a complimentary blend of spices and smoke flavor, this sausage is sure to please. This sausage is excellent on a sandwich with onions and barbecue sauce.
Regional Sausages of The World (In alphabetical order by region):
The world today is home to many wonderful sausages all widely different and tasty. Below is an overview of many of them although there are many more out there.
The North Africa sausage Merguez is a red, spicy sausage from Morocco, Algeria, Tunisia and Libya.
In South Africa, traditional sausages are known as boerewors or farmer's sausage. Ingredients include game and beef, usually mixed with pork or lamb and with a high percentage of fat. Coriander and vinegar are the two most common seasoning ingredients, although many variations exist.
Argentina and Uruguay
In Argentina and Uruguay many sausages are consumed. Eaten as part of the traditional asado, chorizo (beef and/or pork, flavored with spices) and morcilla (blood sausage or black pudding) are the most popular. Both share a Spanish origin. One local variety is the salchicha argentina (Argentine sausage), criolla or parrillera, made of the same ingredients as the chorizo but thinner. There are hundreds of salami-style sausages. Very popular is the salame tandilero, from the city of Tandil. Other types include longaniza, cantimpalo and soppressata.
Australian sausages have traditionally been made with beef, pork and chicken, while recently game meats such as Kangaroo have been used that typically have much less fat. English style sausages, known colloquially as "snags", come in two varieties, thin that resemble an English 'breakfast' sausage, and thick, known as 'Merryland' in South Australia. These type of sausages are popular at barbecues, and can be purchased from any butcher or supermarket.
Britain and Ireland
In the UK and Ireland, sausages are a very popular and common feature of the national diet and popular culture. British and Irish sausages are normally made from raw pork or beef mixed with a variety of herbs and spices and cereals, many recipes of which are traditionally associated with particular regions (for example Cumberland sausages). They normally contain a certain amount of rusk or bread-rusk, and are traditionally cooked by frying, grilling or baking. Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are commonly referred to as bangers, particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as bangers and mash.
Lukanka is a spicy salami sausage unique to Bulgarian cuisine.
Longaniza is the most common type of sausage, or at least the most common name in Chile for sausages that also could be classified as chorizo. The Chilean variety is made of four parts pork to one part bacon (or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce. The cities of Chillán and San Carlos are known among Chileans for having the best longanizas
Lap cheong (also lap chong, lap chung, lop chong) are dried pork sausages that look and feel like pepperoni, but are much sweeter. In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying.
A grilled chorizo served with a buttered arepa is one of the most common street foods in Colombia.
Kulen is a type of flavored sausage made of minced pork that is traditionally produced in Croatia (Slavonia) and Serbia, and its designation of origin has been protected. The meat is low-fat, rather brittle and dense, and the flavor is spicy. The red paprika gives it aroma and color, and garlic adds spice. The original kulen recipe does not contain black pepper because its hot flavor comes from hot red paprika. Other types of sausages in Serbia include Sremska, Požarevačka, and Sudžuk.
Finnish makkara is typically similar in appearance to Polish sausages or bratwursts, but have a very different taste and texture. Nakki is a tinier edition of makkara. There is a variety of different nakkis varying almost as much as different types of makkara. Closest relative to nakki is the thin knackwurst. Most makkara has very little spice and is therefore frequently eaten with mustard, ketchup, or other table condiments without a bun.
France and Belgium
Saucisson is perhaps one of the most popularized forms of dried sausage in France, with many different variations from region to region. Usually saucisson contains pork, cured with a mixture of salt, wine and/or spirits. Regional varieties sometimes contain more unorthodox ingredients such as nuts and fruits. Other French sausages include the diot and various types of boudin.
German sausages include Würste Frankfurters/Wieners, Bratwürste, Rindswürste, Knackwürste, and Bockwürste. Currywurst, a dish of sausages with curry sauce, is a popular fast food in Germany.
Hungarian sausages, when smoked and cured, are called kolbász – different types are often distinguished by their typical regions, e.g. "Gyulai" and "Csabai" sausage. As no collective word for "sausage" in the English sense exists in Hungarian, local salamis and boiled sausages "hurka" are often not considered when listing regional sausage varieties.
Italian sausages are often made of pure pork. Sometimes they may contain beef. Fennel seeds and chilli are generally used as the primary spice in the South of Italy, in Puglia they are called "Zampina", black pepper and garlic in the center and North.
kamaboko, which could be considered a type of sausage is fish based. Usually shaped into half moons and are dyed pink.
Sundae, a form of blood sausage, is a traditional Korean sausage. A popular street food, sundae is normally prepared by steaming or boiling cow or pig intestines stuffed with various ingredients.
In most of Latin America a few basic types of sausages are consumed, with slight regional variations on each recipe. Beef tends to be more predominant than in their pork-heavy Spanish equivalents. These are chorizo (raw, rather than cured and dried like its Spanish namesake), longaniza (usually very similar to chorizo but longer and thinner), morcilla or relleno (blood sausage), and salchichas (often similar to hot dogs or Vienna sausages).
Macedonian sausages (kolbas, lukanec) are made from fried pork, onions, and leeks, with herbs and spices.
The most common Mexican sausage by far is chorizo. It is fresh and usually deep red in color (in most of the rest of Latin America, chorizo is uncolored and coarsely chopped). Some chorizo is so loose that it spills out of its casing as soon as it is cut; this crumbled chorizo is a popular filling for torta sandwiches, eggs, breakfast burritos and tacos.
Dutch cuisine is not known for its abundant use of sausages in its traditional dishes. Nevertheless the Dutch have a number of sausage varieties, such as the rookworst (smoked sausage) and Slagersworst mostly found at the specialist butcher shops and still made by hand and spiced following traditionally family recipes.
Sausage rolls are a popular snack and party food, as are saveloys, cheerios, and locally manufactured cabanossi. Traditional sausages similar to English bangers are eaten throughout the country; these are usually made of finely ground beef / mutton with breadcrumbs, very mildly spiced, stuffed into an edible collegen casing which crisps and splits when fried. These may be eaten for breakfast, lunch or dinner. In recent years, many international and exotic sausages have also become widely available in NZ.
Nordic sausages are usually made of 60–80% very finely ground pork, very sparsely spiced with pepper, nutmeg, allspice or similar sweet spices (ground mustard seed, onion and sugar may also be added). Water, lard, rind, potato starch flour and soy or milk protein are often added for binding and filling. In southern Norway, grill and wiener sausages are often wrapped in a potato lompe, a kind of lefse.
North American breakfast or country sausage is made from uncooked ground pork mixed with pepper, sage, and other spices. It is widely sold in grocery stores in a large synthetic plastic casing, or in links which may have a protein casing. It is also available sold by the pound without a casing. It can often be found on a smaller scale in rural regions, especially in southern states, where it is either fresh patties or in links with either natural or synthetic casings as well as smoked.
In Louisiana, there is a variety of sausage that is unique to its heritage, a variant of andouille. Unlike the original variety native to Northern France, Louisiana andouille has evolved to be made mainly of pork butt, not tripe, and tends to be spicy with a flavor far too strong for the mustard sauce that traditionally accompanies French andouille: prior to casing, the meat is heavily spiced with cayenne and black pepper.
The frankfurter or hot dog is the most common pre-cooked sausage in the United States and Canada. If proper terminology is observed in manufacture and marketing (it often is not), "frankfurters" are more mildly seasoned, "hot dogs" more robustly so. Another popular variation is the corn dog, which is a hot dog that is deep fried in cornmeal batter and served on a stick.
A common and very popular regional sausage in the Trenton, NJ and Philadelphia, PA areas is pork roll.
Other popular ready-to-eat sausages, often eaten in sandwiches, include salami, American-style bologna, Lebanon bologna, prasky, liverwurst, and head cheese. Pepperoni and Italian crumbles are popular pizza toppings.
In the Philippines, there are different kinds of sausages called longaniza (Filipino languages: longganisa) with mixes dependent on their size of origin: Longaniza de Vigan (longganisang Vigan), Longaniza de Lucban (longganisang Lucban), and Longaniza de Cebu (longganisang Sugbo/Cebu) are examples.
Polish sausages, Kiełbasa, come in a wide range of styles. Sausages in Poland are generally made of pork, rarely beef. Sausages with low meat content and additions like soy protein, potato flour or water binding additions are regarded as of low quality. Because of climate conditions, sausages were traditionally preserved by smoking, rather than drying, like in Mediterranean countries.
Since the 14th century, Poland excelled in the production of sausages, thanks in part to the royal hunting excursions across virgin forests with game delivered as gifts to friendly noble families and religious hierarchy across the country.
Portugal and Brazil
Embutidos (or enchidos) and linguiça generally contain hashed meat, particularly pork, seasoned with aromatic herbs or spices (pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.).
Haggis is generally recognized as the national dish, although not described as a sausage. A popular breakfast food is the square sausage. This is normally eaten as part of a full Scottish Breakfast or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland and in fact is still fairly uncommon in the Highlands.
In Spain, several products that could be dubbed sausage exist, although, of them, it is salchicha that are the most similar product to English or German sausages. They usually contained hashed pork meat, and depending on the herbs and spices added two distinct varieties can be found: red or white sausages. Red sausages contain paprika and are usually fried; they can also contain other spices such as garlic, pepper or thyme. The most popular type of red sausage is perhaps txistorra, a thin and long paprika sausage originating in Navarre. White sausages, in turn, do not contain paprika and can be fried, boiled in wine, or, more rarely, in water.
Falukorv is a large traditional Swedish sausage made of a grated mixture of pork and beef or veal with potato flour and mild spices. The sausage got its name from the city of Falun where it originates from, after being introduced by German immigrants who came to work in the region's mines.
The cervelat, a cooked sausage, is often referred to as Switzerland's national sausage. A great number of regional sausage specialties exist as well.
There are many varieties of sausages known to Thai cuisine, some of which are specialities of a specific region of Thailand. From northern Thailand comes sai ua, a grilled minced pork sausage flavored with curry paste and fresh herbs. Another grilled sausage is called sai krok Isan, a fermented sausage with a distinctive slightly sour taste from northeastern Thailand (the region also known as Isan).
In Turkey, sausage is known as sosis (tr), which is made of beef. Sucuk (pronounced tsudjuck or sujuk with accent on the last syllable) is a type of sausage made in Turkey and neighboring Balkan countries. There are many types of sucuk, but it is mostly made from beef. It is fermented, spiced (with garlic and pepper) and filled in an inedible casing that needs to be peeled off before consuming. Slightly smoked sucuk is considered superior. The taste is spicy, salty and a little raw, similar to pepperoni.
Today's Sausage Classification
Today, sausage-making has become an art. More than 200 different varieties of sausage are made in the United States alone, and thousands more worldwide, varying by regional tastes and ingredient availability. Hot dogs are popular in the United States, sausage is the ultimate Finnish fast food, and seafood sausages are popular in Asia.
Sausages classification is subject to regional differences of opinion. Various metrics such as types of ingredients, consistency, and preparation are used. In the English-speaking world, the following distinction between fresh, cooked, and dry sausages seems to be more or less accepted:
Cooked sausages are made with fresh meats, and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger, and liver sausage.
Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include kielbasa and mortadella. Some are slow cooked while smoking, in which case the process takes several days or longer, such as the case for Gyulai kolbász.
Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage, siskonmakkara, and breakfast sausage.
Fresh smoked sausages are fresh sausages that are smoked and cured. They do not normally require refrigeration and do not require any further cooking before eating. Examples include Mettwurst and Teewurst which are meat preparations packed in sausage casing but squeezed out of it (just like any other spread from a tube).
Dry sausages are cured sausages that are fermented and dried. Some are smoked as well at the beginning of the drying process. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Finnish meetvursti, Sucuk, Landjäger (smoked), Slim Jim, and summer sausage.
Bulk sausage, or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing.