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
  • 2 Acorn Squash, halved and de-seeded
  • 2 Tbsp butter
  • 1 Clove garlic
  • 1 Granny Smith apple, peeled, cored and diced
  • 4 Tbsp chopped fresh sage
  • 1/2 Cup sweet onion, finely diced
  • 1 Cup breadcrumbs
  • 2 Eggs, beaten
  • 1/2 Cup shredded parmesan cheese
  • 4 Tbsp fresh parsley


  1. Melt butter and spread over acorn squash- on sides and in the cavity. Sprinkle half of the fresh sage.
  2. Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender.
  3. While squash cooks, prepare the stuffing: in a large pot, fry sausage until light brown. Add onion and mushrooms and saute for 4 minutes. Add in apples and continue to saute for 2 minutes.
  4. Remove from heat and stir sausage back in and add in the breadcrumbs, half the cheese, remaining sage, and half of the parsley.
  5. Stir in egg.
  6. Fill the squash halves with stuffing.
  7. Return to oven and bake, covered, for 20-30 minutes until egg is set.
  8. Garnish with remaining cheese and parsley.

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