We use our traditional, dry-aged beef and hormone & antibiotic free pork in our hand stuffed and rolled brats & sausages. From our old world, German-inspired “Tony’s” bratwurst to our customer-recommended South African Boerewors, all of our brats & sausages come from our own recipes. Because we believe in “natural,” our authentic recipes never use preservatives or fillers.

Can’t have salt? Old Family recipe? We make custom sausages, too!
Specialty Brats & Sausages:
Brats & Sausages:

Tony’s Brat

This German-inspired recipe is named after owner and butcher, Tony Larson. Our “regular” brat.


Garlic Brat

French origins are evident in this simple yet succulent garlic infused bratwurst.


Sweet Italian Brat & Sausage

Mild and full of fennel, this makes a perfect addition to pizza, lasagna and other homemade Italian fare.


Hot Italian Brat & Sausage

Sourcing its heat from crushed red pepper, the Hot Italian ranks as our second hottest.

Onion Brat

The poignant Onion brat combines beef, pork and sweet onions to create its distinct flavor.


Sugar & Spice Brat

Cooking these allows the brown sugar to caramelize and coalesce with the cajun-inspired spices for maximum flavor.


Cajun Brat

A fresh (not smoked) andouille sausage adds a kick to soup, gumbo or jambalaya, or is great on its own.


Inferno Brat

Using a blend of dried peppers, the Inferno brat has a full, fiery flavor that ranks as our hottest.

Chicken Thyme Sausage

Based on Mom’s chicken noodle soup recipe, this savory sausage contains finely ground carrots and celery, basic spices and Montello chicken breast meat.


Michigan Apple Chicken Sausage

Using trimmed and ground boneless, skinless chicken breasts and crisp Michigan apples, this is an excellent light and lean sausage.


Boerewors

This South African Dutch sausage contains a rich medley of East Indian spices, primarily cracked, whole coriander, giving this mostly beef sausage a subtle citrus-like flavor.


Heifer Dog

Our version of an all-beef hot dog, this mild (not smoked) sausage is perfect for throwing on the grill, baking or frying.


English Breakfast Sausage

Straight from a London butcher shop, Rachell’s English Breakfast sausage uses mild spices and rusk buns to create the ideal sausage for British favourites such as Bangers and Mash.


Breakfast Sausage

With salt, pepper, sage and an array of other spices, this is everything that’s “good” in an American sausage.

Cherry Pecan Brat

Combining finely crushed pecans with dried Traverse City cherries, this original Montello recipe is second in popularity only to the Tony’s.


Traditional Polish Sausage

With a recipe that has been passed on for generations, this tried-and-true homemade fresh kielbasa is a flavorful garlic sausage.


Onion Polish Sausage

An onion version of the traditional, garlic Polish sausage for those who prefer onion to garlic.


Swedish Potato Sausage

This very mild potato sausage contains pork, beef, onions and fresh Michigan potatoes.


Belgian Country Sausage

With a recipe hand-delivered from Belgium, Julien’s Belgian Country Sausage features shallots, parsley and butter.


American Lamb Sausage

The lamb sausage showcases our American raised lamb mixed with red onions, parsley and a fresh blend of Mediterranean seasonings.