Polish kielbasa smoking on racks at Jaworski Meats — overhead view of the smoker

Smoked Meats & Sausage

Five varieties of sausage. Twelve-plus smokies. The smoker runs all week.

Most of what runs through the Jaworski Meats smoker is sausage and smokies. Smoked sausage comes in five varieties — Polish, Hungarian, Slovenian, Andouille, and Chicken Sausage — and the smokie wall holds over 12 varieties: beef, pork, jalapeño-cheddar, snack-size sticks, full-size, and rotating seasonals. Everything smoked in-house at 7545 Pearl Rd, Middleburg Heights, OH 44130. Walk in Tuesday–Saturday or call (440) 260-9788.

The Sausage Rotation

Five varieties, smoked in-house. Each has its own grind, its own day, its own people.

  • Smoked Polish— the heritage centerpiece. Fred Jaworski's recipe from 1935. Garlic-forward, coarse-ground, hardwood-smoked. The one that built the shop.
  • Smoked Hungarian— paprika-driven, slightly drier than the Polish. Cleveland's Hungarian community has been buying it for decades.
  • Smoked Slovenian — peppery, fennel-touched, distinct from the Polish. A Cleveland-southwest staple.
  • Andouille — Louisiana-style, heavy smoke, Cajun-spiced. Goes in gumbo, jambalaya, red beans and rice.
  • Chicken Sausage— leaner, lighter, same in-house smoke. The lighter-meal crowd's pick.

The Smokie Wall

Over 12 varieties on the wall. Beef and pork. Jalapeño-cheddar. Snack-size sticks for tailgates and lunchboxes. Full-size for the grill. Seasonal rotations through the year.

Walk in any day we're open. Pick what you want, mix flavors, buy by the stick or by the pound. Sealed in the fridge they hold 2–3 weeks easy. Freezer 6 months without losing the smoke.

Frequently asked

Smoked Meats Questions

What's the smoker doing most of the week?
Sausage and smokies. That takes up the majority of smoker time. Smoked Polish, Hungarian, Slovenian, Andouille, and Chicken Sausage on the sausage side — over 12 varieties of smokies on the other.
What's the difference between smoked Polish and smoked Hungarian?
The Polish is garlic-forward and coarse-ground from the 1935 Fred Jaworski recipe. The Hungarian is paprika-driven, smokier, slightly drier. Different flavor profile, same in-house smoker. People who grew up on one usually swear by it.
How long do the smokies stay good?
Sealed in the fridge: 2–3 weeks. Freezer: 6 months without losing the smoke. They reheat well from cold or frozen — slice into a soup, throw on the grill, or eat them straight.
Can I order a custom-flavored smoked sausage?
Yes for larger orders — call us. We've done specialty smokies for hunting parties, family gatherings, and restaurant accounts. Minimum is usually 5 pounds, with 1–2 weeks notice for anything outside the regular rotation.
Are the smokies gluten-free?
Most are. The base recipes don't use wheat-based binders. We can confirm any specific variety at the counter — call (440) 260-9788 if you have a celiac or strict-GF need and we'll walk you through what's currently on the wall.
Do you ship?
Pickup only at 7545 Pearl Rd, Middleburg Heights. Out-of-state customers do come in for the smoked Polish — it travels well in a cooler for the drive home.

Smell the smoke from the parking lot.

Walk in, mix a pound, leave with dinner figured out.

Call (440) 260-9788View Full Menu