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.




  • 1 (14oz) Package of Klement's Italian Sausage, coin cut
  • 1/2 Small butternut squash, chopped
  • 1 Small zucchini, chopped
  • 1 (10oz) Can of Cream of Chicken soup
  • 1 Cup light sour cream
  • 4 Cups herb stuffing mix
  • 1/2 Cup reduced sodium chicken broth
  • 2 Tbsp Butter, melted


  1. Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with cooking spray; set aside.
  2. Add squash to skillet. Cook over medium heat about 5 minutes or until lightly brown.
  3. Add zucchini and Italian Sausage to skillet. Cook about 2 minutes. Remove from heat.
  4. In a small bowl, combine soup and sour cream. Stir into sausage mixture.
  5. In a large bowl, combine stuffing mix, broth, and butter to moisten.
  6. Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon the remaining stuffing mixture evenly over additional 20 minutes or until heated through and top is golden.
  7. Serve warm and enjoy!

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