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 Polska Kielbasa Sausage, cut into coins
  • 2 acorn squash, halved and de-seeded
  • 2 Tbsp butter
  • 1 clove of garlic, minced
  • 1/2 cup sweet onion, finely diced
  • 1 (8oz) container of white mushrooms, sliced
  • 1 Granny Smith apple, peeled, cored and diced
  • 1/4 cup chopped fresh sage, divided
  • 1 cup dry breadcrumbs
  • 2 eggs, beaten
  • 1/2 cup shredded parmesan cheese, divided
  • 1/4 cup chopped fresh parsley, divided


  1. Melt butter and brush onto cut surfaces of squash. Sprinkle half of the fresh sage onto the surface of the squash.
  2. Bake in a large roasting pan, cut side up, at 400 degrees F for 40 minutes or until squash is tender.
  3. While squash cooks, prepare the stuffing. In a skillet, brown sausage slices. Add garlic, onion and mushrooms and sauté for 4 minutes. Add in apples and continue to cook for 2 minutes.
  4. Remove sausage mixture from heat and add in the breadcrumbs, half the cheese, remaining sage and half of the parsley.
  5. Once squash is done, stir in the eggs and breadcrumbs to the stuffing mixture and fill the squash halves with the completed stuffing mixture.
  6. Return to the oven and bake, covered with foil, for 20-30 minutes.
  7. Garnish with remaining parsley enjoy!

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