Prices Subject To Change
PRODUCT MINIMUM VENISON Weight Important Information APPROXIMATE YIELD


Italian Sausage

Hot or Mild

$3.29/lb

5 lbs. Minimum
Venison Weight
Needed for
Italian Sausage

For all fresh sausage products on this page:
We will accept FRESH or
fresh frozen meat that has
not been frozen for
longer than 30 days.
5 lbs. Venison makes
12 lbs. of Italian Sausage

Peppers & Onions Italian Sausage

$3.79/lb

5 lbs. Minimum Venison
Weight Needed for
Peppers & Onions
Italian Sausage

5 lbs. Venison makes
13.5 lbs of Peppers & Onions Italian Sausage

Romano & Garlic
$3.99/lb

3 lbs Minimum Venison Weight Needed for Romano & Garlic
 
3 lbs Venison makes 7 lbs of Romano & Garlic

Breakfast Sausage
(Bulk Bags)
-Regular
$3.14/lb
-Maple $3.54/lb
-Blueberry Maple $4.39/lb

3 lbs. Minimum
Venison Weight Needed for
Breakfast Sausage
Please do not thaw meat
before bringing it in.

You can bring in any deboned part of the deer.
Do not bring in any
fatty meat or rib meat.
Please trim heavy fat off venison.
3 lbs. Venison makes
6.60 lbs.
of Breakfast Sausage


Apple Sausage
(Bulk or Links)

$3.54/lb

3 lbs. Minimum
Venison Weight Needed for
Apple Sausage
 

3 lbs. Venison makes
7.50 lbs Apple Sausage


 

 

Cajun Sausage

$3.29/lb
3 lbs. Minimum
Venison Weight
Needed for Cajun Sausage
Please Note:
After January 17th of the
current Gun Season, we will no longer be accepting
meat for any
Fresh Sausage!!
3 lbs. Venison makes
6.60 lbs.
of Cajun Sausage

Cooked
Bratwurst

$3.49/lb Not Vac Packed
$3.98/lb Vac Packed

3 lbs. Minimum
Venison Weight Needed
for Bratwurst

3 lbs. Venison makes
7.5 lbs.
of Bratwurst
50% Minimum Lean Pork added to all fresh products
You May add any increments of meat to minimum venison weight to increase your product yield
IMPORTANT INFORMATION

-Bring any part of the deer EXCEPT fatty meat or rib meat.

-Please remove all bones during the current bow and gun season. Bring in "last year's" (up to 12 months old) frozen meat during bow or post season only. Please do not thaw last season's meat.

-If you are cutting up your own deer, big chunks are okay. Just check it for heavy fat, bones, hair and slug fragments. If you had a processor cut up your deer, always check it carefully. If you cannot bring in your meat within 2 or 3 days after deboning, freeze it in AIR TIGHT bags. Any product can be made with fresh frozen meat. We will not accept meat that is not in good condition to make any product. Please remember that old meat spoils fast! We reserve the right to refuse any meat at time of processing.

-If your meat was ground accidentally we will accept it, but freeze it right away. Grinding sometimes allows excess fat to get mixed in or bacteria to grow, spoiling your meat faster. Please remind your processor to de bone but NOT to grind your meat.

UPS service is available for shipping and receiving. Please call before shipping. Never ship meat after Thursday of the week or if the weather is warm. Put the frozen meat in one plastic bag and wrap with paper to insulate and send. Place a note in the box stating the amount of venison to be applied toward each product. Also include your name, address, and phone number. Fresh products must be picked up since they cannot be shipped back.

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