Fortune Fish & Gourmet

Seafood & Gourmet Products

Cured, Smoked or Stuffed Meat

Chef Martin Old World Butcher Shop

Chicago, Illinois

Chef Martin was born to work with food. As a child in Austria, he lived above his family’s butcher shop and started helping in the business at the age of four. Making sausage was a family event shared by grandfather, father, uncles and sons. As a young man, Martin attended culinary school and worked at a restaurant specializing in fine Austrian food.

 
The Chef Martin Old World Butcher Shop Sausages are all natural and use authentic recipes from Germany and Austria. Martin makes small batches to assure the highest quality and consistency in all of his products.
 
All of Chef Martin's products are Gluten-free and made without nitrates or MSG.

chefmartinuncuredhotdogpkg2

Uncured Hot Dog

This hot dog is fully steam cooked, lightly smoked  and reddish in color. It consists of  pork, beef and veal, is mild in flavor with a hint of paprika and garlic and is stuffed in a  sheep casing.  Around 1800, a butcher from Frankfurt moved to Vienna and started making this sausage with the crunchy bite. Ever since, this sausage is known as the Wiener. 
H0112620 · Retail (6:1) · 12/10 oz.
H0110220 · Bulk (6:1) · 4/2.5 lb.
H0110230 · All Natural Beef Skinless Bulk (6:1) · 2/5 lb.
chefmartinbratwurstpkg2

Original Bratwurst

This sausage is fully steam cooked, white in color and made of pork and veal. It is mild in flavor and stuffed in a pork casing. Bratwurst is considered the original German sausage and has been around for many generations. “Brat” means emulsified meat and “wurst” means sausage.
H0112660 · Retail (5:1 ) · 12/12 oz.
H0110130 · Bulk (5:1) · 4/2.5 lb.
H0110100 · Bulk (4:1) · 4/2.5 lb.
chefmartinbauernwurstpkg1

Smoked Bauernwurst

This sausage is fully steam cooked, lightly smoked, brownish in color and consists of beef and pork. It is medium spicy in flavor with a hint of garlic and ginger and stuffed in a pork casing. It has a medium coarse texture. This type of sausage comes from the German state of Thuringen. 
H0112630 · Retail (5:1) · 12/12 oz.
H0110160 · Bulk (4:1) · 4/2.5 lb.

chefmartinkasenkrainerpkg2

Käsekrainer

This sausage is Chef Martin’s personal favorite! Chef uses only pork shoulders that are course ground, mixed with a kielbasa style seasoning and Alpine-style swiss cheese.  It is very popular in Austria, especially in the southern region of Styria. Enjoy these sausages simmered or grilled and served sliced with spicy mustard and fresh horseradish. 
H0110430 · Bulk (4:1) · 4/2.5 lb.
H0112690 · Retail (5:1) · 12/12 oz.

chefmartinjalapenocheddarpkg2

Jalapeño Cheddar Bratwurst

This sausage is made entirely out of pork shoulders. It is course ground and mixed with Wisconsin style cheddar cheese and fresh jalapeno peppers just before it is stuffed in a pork casing. This sausage was originally created  for the summer outdoor festival season, but it has become a hit year round!
H0112720 · Bulk (4:1) · 4/2.5 lb.
H0112420 · Retail (5:1) · 12/12 oz.

chefmartinchickenapplesausagepkg2

Smoked Chicken and Apple Sausage

This lightly smoked sausage is made from all chicken leg meat mixed with small diced Michigan apples and chives. This was initially created for Apple Fest in Chicago's Lincoln Square, but continued to be made by popular demand.  They are perfect for grilling, enjoying on their own or as a component in any dish.  
H0110670 · Bulk (5:1) · 2/5 lb.
martin-skinless-beef-hot-dog-web

All Beef Skinless Hot Dog

Made with the finest cuts of beef combined with garlic, paprika and other select spices. Fine ground and skinless with a hint of hickory.  

​H0110230 · Bulk (6:1) · 2/5 lb.

chefmartinandoille

Andouille

This sausage is made using only pork shoulders. The sausages are  fully steam cooked, lightly smoked and reddish in color. It is medium spicy in flavor with a hint of sage and red pepper and stuffed in a pork casing. The French started making this type of sausage over 1000 years ago, and they brought it with them to Louisiana. This sausage is smoked and perfect to use in stews and soups such as gumbo and jambalaya.
H0112750 · Retail · UPC 027466001433 · 12/12 oz.
H0110610 · Bulk (10:1) · 2/5 lb.  *this size is in sheep casing
H0110550 · Bulk (5:1) · 4/2.5 lb. 
H0110070 · Bulk (2:1) · 2/5 lb.
 

chefmartinpolish

Smoked Polish

This sausage is fully steam cooked, lightly smoked and brownish in color. It consists of beef and pork. It is medium spicy in flavor with a hint of ginger and nutmeg  and stuffed in a pork casing. It has a medium coarse texture. This sausage is enjoyed by Europeans and Americans alike. It is delicious served both hot and cold, making it a favorite for hikers and field workers in parts of Europe. This is also a sausage that is made for special occasions such as weddings and funerals.
H0110490 · Bulk (5:1) · 4/2.5 lb.
H0110310 · Bulk (2:1) · 4/2.5 lb. 

chefmartinweisswurst

Weisswurst

This sausage is fully steam cooked, white in color and consists of pork, veal and parsley. It is mild in flavor with a hint of green onions and lemon and stuffed in a  pork casing.  This is the official sausage of the Oktoberfest in Munich, although it is enjoyed year round by city residents. This sausage originated in the days of little refrigeration, so it was traditionally eaten in the mornings while still fresh. The old saying was that the Weisswurst should never hear the church bells ring at the noon hour.
H0110520 · (6:1) · 4/2.5 lb.

chefmartincurrybrat

Curry Bratwurst

This sausage is fully steam cooked, white in color and consists of pork and veal. It is  light in flavor with a hint of curry powder and ginger and stuffed in a pork casing.  Legend has it that this sausage was invented in 1949 in Berlin by a woman who owned a hot dog stand. Out of boredom, she created a new sauce with curry, spices and ketchup. This sausage has no sauce, but rather the spices are a part of the sausage.
H0110190 · Bulk (4:1) · 4/2.5 lb.

chefmartinknackwurst

Knackwurst

This sausage is fully steam cooked, lightly smoked, reddish in color and consists of pork and veal. It is light in flavor with a hint of garlic and nutmeg, stuffed in pork casing and has a smooth texture. Traditionally this sausage is sauteed in a skillet with some vegetable oil until crispy. When you cut into them, you will hear a sound that resembles a “knack” or “crackling.”
H0110400 · Bulk (6:1) · 4/2.5 lb.

chefmartinsheboygan

 

Sheboygan Bratwurst

This sausage is fully steam cooked, white in color and made of pork and veal. It is mild in flavor and stuffed in a pork casing. The sausage making tradition was brought to Sheboygan, Wisconsin over 150 years ago by German immigrants. This brat differs from the traditional German brat because the grind is course, not fine.  The brat has a mild flavor with a hint of lemon and marjoram. 5.5" in length.

H0110010 · Bulk (4:1) · 4/2.5 lb.

chefmartinwhatisthis

All Pork Breakfast Sausage

This sausage is made of all pork in a sheep casing with salt, sugar, black pepper and sage. This breakfast sausage was first made by Chef Martin's grandfather and the recipe is over 70 years old.  The simplicity of the ingredients create the perfect accompaniment to any breakfast.  Each sausage is 4.5" in length.

H0110700 · Bulk (10:1) · 2/5 lb. · Cooked
H0110720 · Bulk (8:1) · 10 lb. · Uncooked
H0112760 · Retail ABF · 12/10 oz · Cooked

italian-sausage-for-website

Italian Sausage

This Italian sausage is made entirely of pork shoulder that is course ground and mixed with the perfect amount of fennel and hot Calabrian peppers. The sausage is stuffed into natural casing, steam cooked and packed into four, two and a half pound vacuum-sealed bags.  This sausage goes perfect sliced on pizza, in pasta sauce or on your favorite sandwich with onions and peppers.

H0110370 · 4:1 · 4/2.5 lb.

chefmartinboudin

Boudin Blanc

This sausage is a mild combination of pork, bacon, liver, truffle and onions and is best when pan satueéd or grilled. Boudin Blanc is a traditional Cajun sausage that can be enjoyed with red rice and beans.

H0110730 · 5:1 · 2/5 lb.

chefmartintexas-for-websites

Smoked Texas Garlic Sausage

This sausage is made with pork shoulder, course ground and has flavors of garlic, rosemary and thyme. It is fully steam cooked, lightly smoked and stuffed in a pork casing. Chef Martin used to ship rope sausage from a friend's BBQ restaurant in Texas. He soon realized he had access to better pork in the midwest and began making it himself. 

H0110785 · 4:1 · 4/2.5 lb.
dsc0027

Breakfast Sausage Chub

6 lb chub of raw breakfast sausage for making patties or using as an ingredient.  All pork with seasonings and spices.  

H0110690 · Uncooked Chub · 6 lb.
 

Farmer's Sausage

This all pork breakfast sausage comes in 2 oz links, is course ground and full of flavor.  All Pork with black pepper, sage, paprika and onion.

H0110726 · Uncooked · 8:1 · 10 lb.

 

Where to purchase or enjoy chef martin's sausages:

http://www.chefmartinsausage.com/where-to-buy