Queen City Sausage

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Brats

Goetta

Natural Casing Sausage

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Metts

Our Story

It all began more than 50 years ago when Elmer’s Hensler joined Alois Stadler to create Queen City Sausage and earned a reputation for making the best sausage in all of Porkopolis! Today Queen City Sausage are the best selling brats and metts in the region with their authentic recipes. They are still family owned and managed today.

About our Food

Queen City Sausage delivers only craft sausage using the finest ingredients, with no fillers and no shortcuts! We’re loyal to the our authentic German recipes with hand-mixed spices to ensure you get the best flavor in every bite!

Recipes

Sausage Kabobs

22-recipe_image-sausage-kabobs

Very few grill items spark as much interest and anticipation as the kabob.  Kabobs are so easy to make, look great, and make grilling fun!  Our best advice is to assemble the skewers a couple of hours ahead, cover, and refrigerate until ready to grill.

You Will Need the Following:

  • 1 Queen City Zebra Pack 16 OZ. (Combination of Brats and Metts)
  • 2 red onions (or any onion of your choice)
  • 2 red peppers
  • 2 green peppers (Called bell peppers in Cincinnati)
  • 2 yellow peppers
  • 12 ounces of medium portabella mushrooms or large white
  • 6 Roma tomatoes (Large cherry tomatoes are fine)
  • ¾ cups of your favorite marinate (Brush on when grilling)

How to Assemble:

  1. Cut the sausage links on the bias. The links are fully cooked. Slice all peppers into 2” pieces. Cut the onion into 2’ pieces. Quarter the tomatoes. Cut the mushrooms in ½ . Assemble the ingredients onto skewers.
  2. Cook on a medium, preheated grill.
  3. Brush on the marinate throughout the grilling process.

Sausage Stuffed Mushrooms

Stuffed mushrooms are one of the easiest appetizers to prepare and most favored among party guests.

You Will Need the Following:

  • 1 package (16 OZ.) Queen City Mild Metts or Hot Metts
  • 30 large white fresh mushrooms
  • 8 ounces of soft cream cheese
  • ½ cup dry bread crumbs
  • 1 TBS. lemon juice
  • 1TBS. diced garlic
  • 1/4 Cup of grated Romano or Parmesan Cheese

How to Assemble:

  1. Preheat oven to 400 Degrees F.
  2. If the sausage has a casing, remove it.
  3. Dice the sausages into very small-crumble size pieces.
  4. Remove the stems from the mushrooms. Using only the caps.
  5. Place the mushrooms on a baking sheet(s).
  6. In a large bowl, add the sausage pieces, bread crumbs, cream cheese, lemon juice, and garlic, stir until blended and smooth.
  7. Fill all mushroom caps with the batter.
  8. Dust the mushrooms with the Romano or Parmesan cheese.
  9. Bake for 15 minutes or until mushrooms are lightly browned and tender.