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.

Sriracha Snack Stick Cornbread



  • 1 (8oz) package of Klement's Sriracha Snack Sticks (4 sticks thinly sliced)
  • 1 cup sour cream
  • 2/3 cup whole milk
  • 2 large eggs
  • 1/2 cup butter, melted
  • 2 boxes corn muffin mix
  • 1 Tbsp sugar


  1. Preheat oven to 400 degrees F and grease a 9x13 inch baking dish.
  2. Cut the Klement's Sriracha Snack Sticks into very thin coins (1/8 inch or smaller).
  3. In a large bowl, whisk together sour cream, milk and eggs.
  4. Whisk in butter.
  5. Add in the corn muffin mix and sugar to the bowl and stir with a wooden spoon.
  6. Add sliced snack stick coins and fold into the corn muffin batter.
  7. Bake for 25-30 minutes or until golden brown.

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