This is a time when community is more important than ever, and we can’t help but feel grateful for the dedication of our 360 plant employees to help feed our community in this time of need. It is through their hard work that we are able to continue our manufacturing operations, making the highest quality, handcrafted sausage.

We remain committed to the highest health and safety standards for our employees, business partners and community and for this reason that we have implemented the following:

Our products will continue to be available at grocery stores and other retail locations with the assurance that great safety, care, and outstanding quality has gone into their making.

To receive updates on Klement’s Sausage operations, please visit klements.com or follow us on Facebook, Twitter, and Instagram. For any questions about the COVID-19 outbreak, please visit cdc.gov.

To see more about Klement's commitment to keep serving the community during the Covid-19 outbreak, click here.

Beef Summer Sausage & Beer Cheese Arancini



  • 1 1/2 cups Klement's Beef Summer Sausage-diced small
  • 4 Tbsp unsalted butter
  • 1/2 cup diced onion
  • 1 cup arborio rice
  • 4 cups chicken stock-heated
  • 7oz beer cheese spread
  • 1/2 cup grated parmesan cheese
  • 1 cup seasoned flour
  • 1 cup all purpose flour
  • 1 Tbsp kosher salt
  • 1 Tbsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 2 eggs, beaten with a 1/4 cup of water
  • 1 cup Panko breadcrumbs
  • 4 cups canola/vegetable oil
  • Kosher salt (as needed)
  • Marinara Sauce (as needed for dipping)


  1. In a large, shallow saucepan over medium heat, melt butter. Stir in diced onions. Cook 4-5 minutes or until onions are translucent.
  2. Add Klement's Beef Summer Sausage and cook 3-4 minutes, or until lightly browned. Stir arborio rice into onion and sausage mixture. Cook for 4-5 minutes or until rice toasts and begins to look slightly opaque around the edges.
  3. Using a ladle, transfer 2 cups of the warmed chicken stock into the pan. With a wooden spoon, begin to stir the rice and sausage mixture and stock together. Cook, stirring until the rice starts to soak up the stock. Maintain an even heat that gives time for the rice to cook. Continue to add in the stock one ladle at a time until rice is just tender and mixture is creamy. Remove from heat.
  4. Stir in beer cheese and parmesan cheese. Spread mixture onto shallow parchment-lined baking pan. Cover and refrigerate for 1 hour.
  5. Scoop and roll mixture into balls of about 2oz. Place seasoned flour, eggs, and breadcrumbs, each in separate bowls. Roll rice ball in seasoned flour, shaking off excess. Dip rice ball into beaten eggs and let stand until the flour absorbs the egg and is coated. Finally, roll the rice ball in breadcrumbs. Repeat with remaining rice balls.
  6. In a 4-quart saucepan over medium-high heat, heat canola oil to 350 degrees F. Reduce heat to medium and gently place four rice balls into the oil. Cook 3-4 minutes or until golden brown. Remove rice balls with slotted spoon and place on wire rack. Season immediately with kosher salt as desired. Repeat with remaining rice balls.
  7. Serve with warm marinara.

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