Geier's Catalog 2009 7-02-09-09.indd - Geiers Sausage Kitchen

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169
121 – Nuernberger Bratwurst – This
fi nely ground veal and pork sausage is
seasoned to perfection. Serve with a
brotchen and some German mustard
and you will think you are on the streets
of Germany with the Wurstelmann.
121A – Coarse Bratwurst – Coarsely
ground pork with natural spices. This
fresh sausage is wonderful on the grill,
fried in a pan, or cooked in beer and
onions. Don’t forget the sauerkraut and
mustard.
167 – Breakfast Sausage – Small
fresh pork sausage links. Great for
breakfast or anytime.
168 – Polish Sausage (Fresh Kielbasa)
- Pork sausage seasoned with
the perfect amount of fresh garlic. This
Polish favorite is perfect with sauerkraut
or potatoes.
169 - Italian Sausage - Hot or Mild
Pork sausage perfectly seasoned with
natural spices and fennel seed.
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196
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Fresh Sausage
Specialty Hams
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170
169
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121
167
121A
168
170 – Country Sausage – Our pork
sausage is lightly seasoned and stuffed
in a rope form.
171 – Hungarian Sausage – Pork
sausage seasoned with Hungarian
paprika and natural spices for a superior
spicy fl avor.
172 – English Bangers – This English
sausage is made with pork, toasted
bread crumbs and seasoned with the
ideal amount of natural spices. A taste
of England right here at home.
196 – South African Sausage - The
Taste of Africa – This fresh beef and
pork sausage is seasoned with coriander
and other natural spices. The
perfect sausage for your next braai.
All of our products have less than 2%
sodium, no MSG or fi llers.
1-888-7Geiers
(1-888-743-4377)
166
126 – Smoked Ham – Lean from
beginning to end. This ham is
lightly smoked and wonderful on
sandwiches.
127 – Boiled Ham – This low sodium,
extra lean ham is perfect for
sandwiches.
129 – Cottage Ham – A lean boneless
pork butt cured and smoked.
Great in beans or lentil soup.
130 – Hessischen Ham – Carefully
cured, smoked and cooked
ham made in the same quality style
as 50 years ago. This is truly an
exceptional ham.
131 – Bauernschinken –
Farmers Ham – This is a wonderfully
seasoned ham topped with
juniper berries, coriander, cracked
black pepper and other natural
spices.
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DISCOVER R
CARD
131
130
133
145
132 – Schinkenspeck – A dry cured,
heavily smoked ham with a layer of fat
across the bottom. This ham takes 8
weeks to make and is wonderful sliced thin
and served cold.
133 – Westphalian Schinken – This
extremely fi ne ham is dry cured and slowly
smoked for 6 days to give it an exquisite
fl avor.
144 – Kassler Rippchen – Smoked
Pork Chops - A loin of pork fully cooked
and smoked.
145 – Kassler Rippchen Boneless
Boneless pork loin fully cooked and
smoked.
151 - Lachschinken – Select pork loins
mildly dry cured and hickory smoked.
161 - Nuss Schinken – This lean ham is
dry cured and slowly smoked for 6 days,
for a heavy smoked fl avor.
166 – Smoked Pig Hocks – Smoked pig
hocks are a wonderful addition to soup,
sauerkraut, beans as well as many other
family recipes.
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161
126
151
144
127
All of our products have less than 2%
sodium, no MSG or fi llers.
1-888-7Geiers
(1-888-743-4377)