Get your sausage on

My daughters have corrupted me with their pop music ways. I need to give Justin Timberlake his sexy back, crank up some Hinder, and stop writing post titles like this one.

Um, where was I?

Oh yes, sausage! We are excited to announce that our all-natural whole hog sausage will be available here at the farm, and at Kountry Kupboard in Osage. The locker is getting it labeled for us today, so it should be in our hot little hands later this afternoon.

Ground pork, $2.25/lb. in 1 lb. packages
Ground Italian sausage, $2.50/lb. in 1 lb. packages
Breakfast sausage patties, $3.65/lb., 4 patties per package
Bratwurst links, $3.85/lb., 4 links per package
Smoked breakfast links, $4.85/lb., I think these will be 12-oz. packages

So get your sausage on…think sausage pizza, pancakes & sausage, those grape jelly cocktail smokies, spaghetti and lasagna…the possibilities are endless. And drool-inducing.

For you out-of-towners, Kountry Kupboard is located on the north side of Main Street between 7th and 8th Streets. Their hours are Monday-Saturday, 9-5. If you’ve never visited their store you’re in for a treat! Lots of bulk baking goodies, many of them organic, high quality kitchen tools, and very soon…Sugar Creek Farm beef will be available there, too! And on the other side of their store they carry beautiful handmade furniture that is very reasonably priced for such workmanship.

Our hours here at the farm are pretty much whenever you can catch us at home. Feel free to drop in, or give us a call if you want to be sure someone is here. We’re happy to make deliveries in Osage as well – with 3 kids we certainly make a lot of trips to town! We’re also in Mason City almost every Saturday afternoon, and Charles City almost every Tuesday evening, so deliveries could be arranged there as well.

For questions, to pre-order, or arrange a pick-up or delivery please email:

themillers92 (at) osage (dot) net

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2 Responses to Get your sausage on

  1. Dori says:

    Sugar Creek Farms – – – wow, we’re pretty close to being neighbors. I responded to your potato question on my blog, but then came here for a visit, so I’ll paste my comment below…I used the ball canning book and canned my potatoes exactly like it says. I used three kinds of potatoes and discovered some do not can as well as others. My favorite is yukon gold (nice and firm), next would be red skinned ( a little softer), and russets were my least favorite. I like to keep the skin on my potatoes to can them and the russet skin was to thick, they were also a little mushy. I skin does slip right off them though. I also left my potatoes in 1 1/2 inch – two inch chunks and canned them in wide mouthed quart jars.

  2. Stacie says:

    I am this close to jumping in the car and getting me some of that sauage-y goodness!

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