Fire Up the Grill! Fairway’s Housemade Sausages and Kebabs

Memorial Day is around the corner–the kickoff of all things summertime: long days, flip-flops, and…barbeque season! 

Soak skirt, hanger, or flatiron steak in soy sauce, lime juice, garlic, ginger and brown sugar; sear on the grill, and you’re a culinary hero/heroine. Marinate lamb chops in yogurt, parsley, lemon and mint and grill until obscenely juicy. Brush chicken thighs with Fairway pesto. Sprinkle shrimp with cumin, coat tuna steaks in sesame seeds, grill sardines and mackerel and finish with a squeeze of lemon. Clams on the half shell. Oysters. Thick slabs of tofu. Burgers. Wild salmon. The possibilities are endless.

Here’s a look at two of our favorite delicacies: Fairway kebabs and Fairway’s housemade sausage. Give them the grill treatment immediately. 

Look for our kebabs at your Fairway meat counter. You found them? Check out how gorgeous they are! Our talented butchers assemble kebabs in our stores fresh, every single day, all day, with the best quality meat and in-season veggies. All you have to do is fire up the grill and cook these bad boys up. Now you’re the hero of the barbeque!

At the Fairway Market Butcher Shop, we make our own fresh sausage each and every day, in each and every store, from the freshest ingredients and traditional recipes that have been passed down for generations.

Our traditional sausage starts off with the best selection of western corn-fed pork, hand-trimmed and chilled – just a knicker from frost to keep it nice and cool through the blades of the grinder. It is ground only once. The flavorful ingredients are carefully selected and measured for consistency so it will have the same excruciatingly delicious taste each and every time. To maintain the highest level of freshness, we make small batches throughout the day, just enough to meet our supply and demand. The top secret (they won’t even tell me!) recipe that use originally comes from Calabria, Italy; a region known for some of the world’s greatest sausage makers. Enough reading. Get grilling!

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