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.

Winter Sage Nachos



  • 14 oz package of Klement’s Andouille Sausage, sliced
  • 8 oz of crumbled goat cheese
  • 1 bag of tortilla chips
  • 16 oz block of Monterey Jack cheese, shredded
  • 1 cup of 1/2 inch diced butternut squash
  • 1/2 cup of chopped red onions
  • 1/4 cup of chopped fresh sage
  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • 2 cups of whole milk
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of Cajun seasoning
  • Salt and pepper to taste


  1. Preheat oven to 375˚ F
  2. In a skillet over medium heat, brown Klement’s Andouille Sausage. Strain sausage. Reserve fat in skillet. Brown butternut squash in skillet with reserved fat on medium for 10 minutes or until tender.
  3. On a large baking sheet, spread out tortilla chips in an even layer. Distribute half of the cooked Klement’s Andouille Sausage rounds and butternut squash evenly over chips.
  4. In a deep pan, melt butter over medium heat and combine flour and cook for 3 minutes. Stir in seasonings and whole milk.
  5. Once milk is simmering and sauce has thickened and sticks to the back of a spoon, whisk in cheese one handful at a time (slowly add more milk if it’s too thick).
  6. Pour cheese over chips and top with the remaining Klement’s Andouille Sausage rounds and butternut squash.
  7. Bake for 5 minutes in the oven.
  8. Top with goat cheese, sage, red onion and serve! Recipe created by Ryan Jasper

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