As a grocery store turned meat market, Kroeger’s Country Meats uses homemade sausage as a draw for business.
About six-and-a-half years ago, Robin Kofford started making bratwurst with local beer. The product is now sold in Kroeger’s Country Meats as well as at the local breweries.
Kroeger’s Country Meats is a small operation with all sausage made inhouse daily. The store offers bulk and link sausage out of its freezer case in a number of varieties in order to keep up with customer demand.
Kofford makes 4-5 batches of fresh sausage daily in the store, 20 lbs. at a time.
Trial and error is the secret to Kofford’s sausage recipes. She usually starts with an existing recipe and then tweaks it to taste as she goes.
Kroeger’s features a number of freshly ground and grilled burgers for call-ahead and walk-in customers.
Kroeger’s Country Meats invites customers to sit and stay awhile during the lunch rush, or any other time of the day. The store features a burger condiment bar so customers can dress their freshly made burgers.
Robin Kofford (right) currently has 10 percent ownership in the store and will eventually inherit the business – for now she considers herself the manager of meat operations. Gary and Linda Kroeger still come to the store daily to help and interact with customers. “They’re the PR for the store – they know everyone who comes through the door,” Kofford says.
Spring has sprung—with new sandwiches.
Innovations across frozen food brands capitalize on popular consumer and restaurant trends.