Thank you for your interest in Milwaukee Sausage Company
Milwaukee Sausage Company thanks you for your patience and patronage. Our Grand Opening went extremely well and we thank you for making that a huge success. If you weren’t able to visit us then, we have great news. Our flexible business hours are Wednesday – Friday 3pm to 7pm, Saturday and Sunday 9am to 5pm. If you are traveling a bit to get here, please call ahead. The time we close each day will vary based on what is left in our coolers. Stop by early to get your delicious sausages from Milwaukee Sausage Company. If you are planning on visiting toward closing time, please call 414-301-5792 first to make sure we have what you’re looking for.
We are excited for what our future holds and we are happy to be taking orders again.
We look forward to supplying your backyard barbecue with our fresh homemade sausages this summer.
Thank you and we hope to see you soon.
This is the one I am most proud of. Whenever we made Polish sausage as a family, Friday nights we had always ordered a DeMarinis Pizza. It was tradition – extra cheese, sausage, canned mushrooms and onion. It wasn’t until recently when I went to visit my friend, Joey Cieslak, the owner of Little DeMarinis and ordered what I always ordered… It hit me like a ton of bricks… Why can’t I put this into a sausage? Using my Italian as a base, I did just that. Mozzarella cheese, whole canned mushrooms and coarse yellow onion. I hope you like it as much as I enjoy making it.
I’m confident that this traditional Italian sausage will stand out from brands traditionally offered on the market. You will love this delicious, sweet, and savory sausage. Also available uncased.
This Spicy Italian sausage packs a punch! Made just like the traditional Italians, but I’ve added some spicy peppers and zesty spices. Perfect for putting on top of a pizza, or throw it in your favorite Italian pasta dish.
I like to think this one started it all! I had a little help from my very good friend, Miguel Avila. While hunting with him, he turned me on to something called “chorizo and eggs”. It was absolutely amazing. I tried and tried to come up with a recipe using his palate that would be enjoyable for me as well. It is one that my family enjoys almost weekly. One of my more popular varieties, a hand crafted Chorizo sausage with the spicy kick you would expect, and savory flavor that will pleasantly surprise you. Also available uncased.
Well, hope you like this one. I decided to go with chicken to give a healthier option. As popular as my pork chorizo is, I decided to change the chicken up a little. I dialed down the heat bit and omitted the sugar. I used agave for the sweet replacement. I feel it works a little better with the chicken.
This is a full flavor buffalo chicken sausage with blue cheese crumbles. The story of this sausage’s inception begins with the sharing of a few pints at a beer festival in Racine, WI. Converting my friend Aaron Henderson’s wing sauce recipe into a dry formula gives this sausage a life of its own. After many attempts to replicate the precise flavor profile, the effort was worth the reward. To enhance the experience, I add real Wisconsin blue cheese crumbles.
Our Andouille sausage is a coarse ground, deliciously non-smoked version of the Creole favorite. This started as a request to compliment Dan Kramer’s absolutely amazing gumbo. Now the Andouille is a crowd favorite that can stand on its own, but will also add a tremendous layer of flavor in gumbo, jambalaya, or other Cajun recipes.
I hadn’t ever focused on a bratwurst recipe because it’s always simply been a backyard barbecue or tailgate food. I was advised, “…this is Wisconsin – we love our brats…”. Answering the requests of my peers, I’ve designed a wurst recipe that is full of flavor, yet subtly seasoned. I even added a bit of parsley into the mix.
This specialty Polish sausage is the secret Maciejewski Family recipe and is made in limited quantities only during the Easter & Christmas season. Once it’s gone, it’s gone.
Named after Mark’s oldest daughter, this fresh, breakfast-style sausage made with real maple syrup will be the highlight of your morning. 100% her very own recipe… she got it right after 12 tries!
If you’re looking for something out of the ordinary, try ‘The Sophia’. Appropriately named after Mark’s middle daughter, this one-of-a-kind sausage is packed with dill pickles, ham, swiss cheese & Dijon mustard creating a Cubano sandwich, out-of-this-world taste.
Olivia has been hanging out with her older sisters making sausage. Now, she has a flavor to call all her own – The Olivia! This sweet, non-smoked, spicy link matches her personality perfectly. Our version of a red hot – sweet on the front end with a bite on the back end. Very flavorful indeed!