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Chef Martin Old World Sausage

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Cured, Smoked or Stuffed Meat
Chef Martin Old World Butcher Shop Sausage

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.

Uncured hot dog

chefmartinuncuredhotdogpkg2
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. 
H0112600 · Retail (6:1) · 12/12 oz.
H0110220 · Bulk (6:1) · 4/2.5 lb.
 

original bratwurstchefmartinbratwurstpkg2

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.
 

SMOKED BAUERNWURSTchefmartinbauernwurstpkg1

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.
 

KÄSEKRAINERchefmartinkasenkrainerpkg2

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.
 

JALAPENO CHEDDAR BRATwurstchefmartinjalapenocheddarpkg2

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.
 

SMOKED CHICKEN AND APPLE SAUSAGEchefmartinchickenapplesausagepkg2

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.
 

ANDOUILLEchefmartinandoille

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.
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.

 

SMOKED POLISHchefmartinpolish

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. 
 

WEISSWURSTchefmartinweisswurst

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.
 

CURRY BRATwurstchefmartincurrybrat

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.
 

KNACKWURSTchefmartinknackwurst

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.
 

SHEBOYGAN BRATwurstchefmartinsheboygan

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.

 

PORTUGESE LINGUICA SAUSAGEchefmartinintestineslookingsausage3

This Linguica style sausage is the spiciest sausage that Chef Martin makes.  This is an uncooked, continuous rope made entirely out of pork shoulder and stuffed in a sheep casing. With heat from paprika, cumin and hot peppers, this is perfect for huevos rancheros, black bean soup, or any number of southwestern dishes.

H0110580 · Raw · 2/5 lb. Rope

 

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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 Sausageitalian-sausage-for-website

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 · Italian Sausage · 4:1 · 4/2.5 lb.
 

Texas style ropechefmartinsmokedgarlicrope1

This all pork sausage is stuffed in pork casing and is uncooked. 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. It can be smoked with a touch of applewood or hickory or used in stuffing.

H0110250 · Texas Style Rope (Raw) · 2/5 lb.
 

Boudin blancchefmartinboudin

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 · Boudin · 5:1 · 2/5 lb.
 

Smoked texas garlic sausagechefmartintexas-for-websites

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 · Smoked Texas Garlic Sausage · 4:1 · 4/2.5 lb.
 

Breakfast sausage chub

6 lb chub of raw breakfast sausage for making patties or using as an ingredient.  All pork with seasonings and spices.  dsc0027

H0110690 · Breakfast Sausage Chub · 6 lb.
 

where to purchase or enjoy chef martin's sausages:

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

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