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.

Leona’s Red Cabbage & Polish Sausage



  • 1 head red cabbage
  • 3 Tbs butter
  • 1/3 cup lemon juice
  • 1.5 cups beef broth
  • 1/4 cup dark brown sugar
  • 1 pkg Klement's Fresh Polish Sausage - browned & sliced
  • 1 Tbs corn starch


  1. Cut head of cabbage into quarters - then slice each quarter into larger pieces - set aside
  2. Melt butter in a large kettle
  3. Stir in cabbage and add lemon juice & beef broth
  4. Cook on low to medium heat until cabbage is soft - but not mushy
  5. Once cabbage is soft, add in brown sugar and stir well
  6. Once sugar is blended in, add sliced Polish sausage and stir well
  7. Dissolve 1 Tbs corn starch in cold water until smooth
  8. Make a well in the bottom of the kettle and add liquid corn starch
  9. Mix until liquid thickens, but keep it a little saucy
  10. Salt & pepper to taste and serve hot

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