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Cle Elum, WA 98922
(509) 674-5755
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Orders:
(509) 674-5755

 
 


Welcome to Glondo's Sausage Company and Italian Market

Easter special: Croatian Jaludaz (Easter Sausage) Ham, bacon, eggs, green onions, and bread. Cooked and ready to eat cold.

To order please call: (509) 674-5755



Mild Italian Sausage

Italian sausage made with top quality pork that is hand-boned and trimmed daily. Seasoned with fennel and other spices.

Sale Price: $3.99 per pound



 
Hot Italian Sausage

Exactly like the mild Italian, but with crushed red hot peppers.

Price: $3.99 per pound

Fresh Salaming

Northern Italian style sausage made of top quality pork and red wine. Mild.

Price: $3.99 per pound


Breakfast Sausage

Made with leanest pork flavored with sage. Comes in links or patties.

Price: $3.99 per pound


Salsiccia

Cinnamon flavored pork sausage. Great for breakfast or fried with cabbage.

Price: $3.99 per pound


Bratwurst

A very mild German sausage made with pork. Great boiled with beer and onions and served on a bun..

Price: $3.99 per pound


Kielbasa

50 Year old recipe. Cold smoked (Croatian Style) pork and beef sausage. Good garlic flavor. Wonderful on a bun with sauerkraut.

Price: $4.59 per pound


Old-Fashioned Franks

Our franks are all beef and made with the finest seasoning. They are fully cooked. Eat as is or boil to make them plump and juicy.

Price: $3.89 per pound


Northern Italian Style Dry Salami

Made from the finest, leanest cuts of fresh pork, hand boned and trimmed. Made with a classic blend of seasonings and wine. Naturally dry cured. Great for sandwiches, antipasto trays and pizzas.

Price: $9.50 per pound


Pepperoni

We have cocktail and log pepperoni. Not to spicey but it will bite you. The log pepperoni is great on pizza.

Price: $6.99 per pound


Coppa Cola

A whole piece of pork, seasoned, hand-tied and naturally dried. Sliced thin, it's perfect on pizza, cold cuts, pastas, salads and hors d'oeuvres.

Price: $11.99 per pound


Beef Jerky

No Preservatives.

Price: $18.98 per pound



Last updated: 04/12/2006

 
 

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