sausage from uncle charley

Uncle Charley's Sausage Co. was established in 1988. The plant was located at 310 North Lincoln Avenue, North Vandergrift, Pennsylvania. We started with ten employees;. Our main business is the manufacturing of fresh pork sausage. A variety of different flavors are made including Country, Sweet Italian, Hot Italian, Extra Hot Italian, Italian with green peppers and onion, Bratwurst, and fresh Kolbassi We also have some delicious smoked pork products. The majority of our products are sold to supermarkets in western Pennsylvania, Ohio, and West Virginia. Besides our "Uncle Charley's" label, we also make private label sausage for other companies,. Our main competitors are the best in the business, and we compete very well against them. sausage

Our business has increased steadily through the years and we urgently needed new larger facilities. We had to turn down sales because we had outgrown our facilities. Our quality fresh pork sausage not only meets, but exceeds industry expectations. Uncle Charley's strives to be a cut above the rest in quality and services.

In April of 1999, we opened a new plant located at Parks Bend Industrial Park. The new facilities are almost 15,000 sq. feet. We now employ 40 people. We can now expand our business to cover a larger area. While Uncle Charley's Sausage Co. is large enough to be competitive, we're small enough to customize orders for individual clients.

Our business has increased steadily through the years and we urgently needed new larger facilities. We had to turn down sales because we had outgrown our facilities. Our quality fresh pork sausage not only meets, but exceeds industry expectations. Uncle Charley's strives to be a cut above the rest in quality and services.

In April of 1999, we opened a new plant located at Parks Bend Industrial Park. The new facilities are almost 15,000 sq. feet. We now employ 40 people. We can now expand our business to cover a larger area. While Uncle Charley's Sausage Co. is large enough to be competitive, we're small enough to customize orders for individual clients.

Our television commercials are run on the 3 largest stations in the Pittsburgh area. We also advertise on four of most popular radio stations in the Pittsburgh area.

sausage, kolbassi, uncle, charley, hot italian, sausages, bratwurst, grillers, maple links, pork, griller, hot sausage, recipes, low fat, low carb

Fresh sausage, flavors including, country, sweet italian, hot italian, kolbassi,and bratwurst. Also selling smoked meat products.

• Always store charcoal in a dry location. If you don't use charcoal often, put the charcoal bag inside a large plastic trash bag and seal tightly. It will light faster and burn more evenly.
  
  
• To grill in cold or windy weather, increase cooking time and plan on using additional fuel.
  
  
• For quick clean up with charcoal grills line the bottom of the grill with heavy duty aluminum foil. Make sure that the foil does not cover the holes on the bottom of the grill.
  
  
• Attempt to locate the grill down wind from your gathering. Your guests will appreciate not being smothered in smoke.
  
  
• Prior to lighting the grill, brush or spray the grid with a light coat of vegetable oil.
  
  
• Review the menu and prep the ingredients prior to lighting the grill. When prepping your ingredients keep in mind that cooking times vary according to type of food, size, cooking method, coal temperature and weather conditions.
  
  
• If you use a wire grilling basket prep your ingredients accordingly. Brush the basket with a light coat of oil prior to placing your food in it.
  
  
• If you prep your ingredients in small pieces they may slip through the grilling basket or the grid in the grill. An alternative may be to place these pieces on skewers. If you use bamboo skewers soak them in water for at least an hour before using them.
  
  
• Assemble what you need on a tray before you start grilling. This should include seasonings, sauces, a water-mist bottle, long-handled tongs, basting brush, mitts and a timer.
  
  
• Do not leave the grill unattended once lit, especially if children are present.

• When placing food on the grill leave space around each item to allow for even cooking and smoke penetration.
  
  
• Most commercial barbecue sauces contain sugar. Sauces which contain sugar or tomato should only be applied during the last 10-15 minutes of barbecuing to prevent burning.
  
  
• To reduce cooking time consider pre-cooking large cuts of meat, poultry and vegetables in your microwave and finishing them on the grill. Greasy foods such as ribs and sausages can be partially cooked to render some of their fat and prevent grilling flare-ups.
  
  
• Save time by grilling two meals at once. Leftover barbecue is wonderful.
  
  
• Foods will cook faster in a covered grill - resist the urge to peek more then necessary.
  
  
• The charcoal is ready for cooking when about 80% is covered in gray ash. At night, the coals appear glowing red.
  
  
• To judge the temperature of the coals, carefully hold your hand, palm side down, at cooking height. If you can hold it there only 2 seconds the temperature is hot. Refer to the chart below for additional temperature levels.