Personalized, individual, and crafted by hand in small batches, each of Belmont Butchery's sausages tell a story of old world technique, a sophisticated harmony of texture, flavour and taste, and of passion and love. Taken from traditional recipes and modernized for Richmond's palate, our house-made sausages capture regional variations from France, Italy, Germany and many other areas. Each sausage recipe has a specific flavour variation and a wide range of uses.

Our sausages are made with hormone-free and anti-biotic-free meats. We use locally farm raised meats whenever possible. We use no soy proteins, no preservatives, preferring the natural aroma and strength of the flavour show through our use of quality ingredients, time-honored technique and a deft touch. Good stuff done simply.

In-stock meats last updated: May 17, 2013

Andouille: In Stock Now!

A Cajun classic - smoked & spicy. (we don't make this one, but it's still yummy)

Asian 5-Spice: In Stock Now!

Everything you love about Pho made into a sausage!

Boudin Noir: In Stock Now!

Blood Sausage - one of the few we don't make. The Commonwealth of Virginia does not allow for the collecting and use of blood at an abattoir. They really should let us make some and see how yummy it is!

Lamb Merguez: In Stock Now!

A North Africian classic. Robust and hearty - lamb, paprika, fennel, coriander, allspice & cayenne.

Pork Belly w. Red Wine & Rosemary: In Stock Now!

Big, robust and a bit spicy, with smoked paprika, red wine and fresh rosemary. Very popular.

Sage Breakfast Sausage: In Stock Now!

By popular demand, Belmont Butchery's own breakfast sausage. Slightly sweet pork sausage with sage, pepper and maple syrup. Yes, this is the same sausage served by Meat on the Street!

Tuscan: In Stock Now!

Simple and rustic, our Tuscan sausage is made from pork, salt, pepper, garlic and a splash of red wine.

We also make the following yummy varieties, but they are not currently in stock. If you see something here that you would like soon, call us at 422-8519 and let us know -- we'll do our best to make it for you shortly!

All Beef Hot Dogs (aka "Haut Dogs") The best hot dog you will ever eat. Made with nothing but 100% beef and our special blend of spices, this is the dog to end all dogs. Bangers Traditional British sausage made with pork, ginger, sage, nutmeg, mace and rusk, a fine cracker meal. Delicious for breakfast or with mashed potatoes and mushy peas for lunch or dinner. Bayou Hot Link A Louisiana classic - a smoky, spicy blend of beef and pork just made for eating on a French roll with BBQ sauce! Or, tucked into a pot of beans or mess of greens... Boar with Juniper Hearty, robust and herbacious, this sausage is wild boar meets a gin martini with a twist - of course! Boerewors A regional South African grilling sausage made with all natural lamb and beef shoulder seasoned with coriander, clove and nutmeg. Braising Sausage Coarsely ground pork, seasoned with a bit of fennel seed, salt, pepper and white wine. Awesome when browned in a pan and then simmered under tomato puree. Serve with boiled potatoes or over pasta. Bratwurst, Nürnberger Small pork sausages spiced with marjoram, ginger, cardamom and nutmeg. Traditionally served six to a plate and grilled golden-brown on all sides. Bratwurst, Thuringer A German classic - pork shoulder and belly, ground through a medium plate and seasoned with mustard seed, marjoram, nutmeg, coriander and lemon zest. Buffalo Chicken Sausage Ground chicken thighs, house made Buffalo Wing Sauce (deliciously spicy) and chunks of bleu cheese. Bar food in a nice neat wrapping... Cajun Boudin A unique sausage style from Lousiana. Ground pork and pork liver, bound with cooked white rice, scallions, onions and cayenne. Really very good indeed. Cotechino A Venetian tradition at the New Year containing a decent amount of pork skin for a pleasantly elastic texture, but edible year round. Serve with lentils for good luck! Duck w. Roasted Garlic and Porcini Handmade from whole ducks. Seasoned with thyme, garlic confit, and wild mushrooms. The ultimate Sunday brunch sausage. Frankfurter This all-pork German-style Frankfurter is an emulsified, smoked, extra long link--designed to poke you in the nose as you go in for the kill. Garlic Made with pork, and lots of fresh garlic! Need I say more? Garlic and Bacon A variation of our popular Garlic Sausage. In this one, we roast the bacon lardons and mix them into to the garlicy goodness. Garlic Sausage The perfect compliment to a classic cassolet. This mild but hearty sausage is made with pork, garlic, fennel seed and bacon Hot Kransky A mix of beef and pork, seasoned with cheddar cheese, habanero peppers and garlic. The amped-up big brother of our Jalapeno/Cheddar sausage with a bit more kick and a few secret ingredients. Placed 23rd out of 341 in the 2009 American Royal BBQ invitational in Kansas City. House-made Sausages Sorry, we are currently out of all of our handmade sausages. We are; however, busy making sausage! Jalapeno & Cheddar Our first new world sausage - pork, roasted jalapeno, 24 month cheddar, beer - need we say more? Kielbasa Our version features marjoram, black pepper, dry mustard, corriander and garlic. Sometimes, we smoke it too! Knackwurst In celebration of Octoberfest! This all beef (local, pastured beef - of course!) Knackwurst is a traditional emulsified sausage (think hot dog or frankfurter) but in contrast to our hot dogs - Knackwurst are highly flavourful but very mild. They are also a key ingredient to a Sailor Sandwich! Lamb w. rosemary a classic combo gone sausage! Lamb, rosemary and garlic - nothing could be better. Linguica Portuguese style pork sausage seasoned with smoked paprika, garlic, fresh herbs and a cayenne kick. Loukanika This hearty Greek sausage is a blend of pork and lamb. Loaded with herbs and orange zest, we prepare it both in sheep casing and wrapped in caul. Which do you prefer? Mexican Chorizo Brick colored with creeping heat, this sausage is seasoned with specific chili powders, cayenne, cumin, tequila, and lime juice. Pork w. Herbs A riff on our Scarborough Fair Chicken Sausage... parsley, sage, rosemary and thyme in porky deliciousness! Portuguese Chorico Similiar to Linguisa, this pork based sausage is full flavored with a bit of a kick. Salt & Pepper - local Berkshire pork Simplicity at its best. Pork, salt, pepper and a pinch of sugar. Scarborough Fair Chicken Based on a Sunday roast chicken. Ground chicken thighs, parsley, sage, rosemary, thyme and garlic. The world's first (and most) delicious chicken sausage! State Fair Sausage An homage to the sausage found at Fairground vendors - pork with fennel, chili flake, oregano. Delicious, if somewhat stereotypical, with onions and peppers. Turkey w. Curry & Coconut Milk Finely ground turkey breast and leg meat with spicy madras curry powder, plump black currants and a splash of sweet, creamy coconut milk. Not your average turkey sausage. Veal Chipolata w. Porcini & Sweetbreads Coarsely ground veal with chunks of porcini & sweetbreads... Great with oysters on the half shell! Venison Sausage w. dry fruit Robust and hearty with balanced sweetness! This venison sausage is loaded with dried blueberries and a splash of Brandy.... Weisswurst One of our seasonal sausages. Made from pork & veal with white pepper, dry mustard & ginger. Great with a beer for breakfast. Wild Boar w. Cherries Autumn in a casing! Robust and earthy with a hint of tartness from the cherries. Wild Boar w. Juniper Robust, hearty and herbacious. This sausage is wild boar meets a gin martini!