These Boys Know From Smoke

In addition to sausages, one of my most popular items is Peameal Bacon. It is a boneless porkloin, brined with a touch of sugar, then rolled in coarse ground cornmeal, then sliced as thin as possible, panned fried in browned butter. Melts in your mouth!
John Kudla, Avenue Boy

Avenue Boys Smokehouse
6633 Sheetram Rd.Pendleton, NY 14094
716.695.4853

I had a smoked Polish, cold, before 7 am (okay, I admit it) and it was delicious. Cold is not good for bringing out the best in most foods, but it was cold or nothing, seeing as the car I was supposed to be in was pulling out of the driveway. Heading home from Buffalo. Was NOT going to miss my ride. The package says in plain English, GREAT SNACK.

Natural casing. Can’t beat pig intestine for snap and slap. Mm-hmm.

These guys sell at the Market at Lafayette Church, a year-round Buffalo farmer’s market. Presence at a farmer’s market during a Buffalo winter screams dedication.

Website coming! Stay tuned.

In the meantime, they will ship if you email or call.
avenueboyssmokehouse@hotmail.com

SMOKED:
Traditional Polish, Holiday (with marjoram), Double Garlic
Hungarian
Andouille (Cajun)
Snack sausages in natural casing, smoked – Kabanosy (Polish), Italian, Hot Hungarian, Farmer’s (mild)
Krakowska – Ham sausage
Chorizo
Chicken & Apple

FRESH SAUSAGES:
Polish – Traditional, Holiday, Double Garlic
Hungarian
Andouille
Italian – Traditional mild and hot, Traditional with cheese, Deluxe with cheese, wine & parsely , Momma G’s – unique blend of seasonings (medium hot).
Bratwurst – three varieties
Garlic with cheddar and onion
Chaurice (Creole)
Breakfast – three or more varieties.
Morrocan
English Bangers
Irish
Greek with spinach & Feta cheese
Hungarian Hurka
Weisswurst
Chorizo

CHICKEN SAUSAGES: Almost any above can be made with chicken.
Feta & Spinach
Apple – fresh & smoked
Marsala
Wing
CURED MEATS:
Porkloins for Peameal, Canadian bacon, stuffed porkloin.

We can make any style sausage and smoked meats!