Butcher Shop

No matter what you’re in the mood for…

You can't go wrong with our tasty cuts of meat. Our meats are famous nationwide for being perfectly seasoned and full of flavor. Satisfy your meat cravings with our delicious filet mignon, ribeyes, smoked sausage, beef jerky and more. All our sausage products are packed with flavor bringing people back to the site to order more.

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  1. Sausage Dogs
  2. Pan Sausage

    Starting at: $4.69

    Bulk or "Pan" sausage, as we like to call it, is a classic Southern favorite. Enjoy any of our flavors in your favorite dishes.  In yet another twist on tradition, we have taken a classic marinara and paired it with Stripling's sausage(see recipe below).     

    Sausage Marinara

    • 1 lb. Stripling's Pan Sausage, any flavor
    • 3 Tbsp. extra virgin olive oil
    • 2/3 c. chunky cut onions
    • 2 cloves garlic, minced
    • 1/4 c. chopped carrots
    • 2/3 c. red wine
    • 1 Tbsp. Italian seasoning
    • 1 (28 oz.) can crushed tomatoes
    • Sprinkling of salt if needed

    Directions:

    Brown sausage, drain. Set aside.  In saucepan, sauté onion, garlic, and carrots in olive oil briefly. Pour in wine and Italian seasonings, stirring over medium high heat for 3 to 5 minutes. Add in tomatoes and cook for another 15 or 20 minutes. Stir in sausage, remove from heat, cover with lid, and allow flavors to steep for 5 to 10 minutes.  Serve over any type of pasta.

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  3. Stripling's Fresh Links

    Starting at: $9.99

    Stripling’s Fresh Links are another way to try fresh Southern sausage which has been carefully stuffed into natural hog casings. As a tender alternative to the typical tough synthetics, our fresh links have true artisanal texture. We hope you enjoy this classic dish below.

    Low Country Boil

    • 6 quarts water
    • 1/4 c. olive oil
    • 1/3 c. Old Bay seasoning
    • 3 1/2 lbs. red potatoes
    • 1 lb. Stripling's Fresh Link Sausage, any flavor 
    • 5 ears fresh corn, halved
    • 5 lbs. unpeeled shrimp

    Directions:

    Boil water in large stockpot or Dutch oven, adding olive oil and Old Bay. Add potatoes and boil for 10-12 minutes; then add sausage and corn, boiling for at least another 10 minutes. (Potatoes should be soft but not mushy.) Add shrimp in last, cooking only until they turn pink but no longer. Drain off all water. Pour mixture onto large platter(s) and serve to a casual crowd who are willing to self-shell their own shrimp and get their hands a bit messy! Have butter, cocktail sauce, and other dipping sauces available.

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  4. Smoked Sausage Links
  5. Jalapeno Cheese Sausage

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