Product Questions

Are your products fully-cooked?


How do I store your sausages? Do I need to freeze them?

Feel free to store them in the fridge until the "Tastes Best Before" date printed on the top of the box, and if you still haven't eaten them by then (seriously?), stash them in the freezer for up to 6 months. Since they're individually-wrapped, no need for extra storage bags, containers, etc. But you should probably just eat them and then buy more :)

Why is the shelf life on your products so long? Do you use artificial preservatives?

Great question, and the answer is fun to say and makes you feel like a French chef. "Sous vide." That's pronounced "sue VEED", and it's French for "under vaccum." Basically, we vacuum seal our sausages before they're fully cooked and finish the cooking process in a hot water bath to bring them up to a microbiologically-safe temperature of 165 degrees. This means your sausage is never exposed to oxygen after it's cooked, leaving it safe and super tasty. No warmed over flavors here!

And no, we definitely don't use any artificial preservatives.

What types of casings are used for your products?

We use beef collagen casings, rather than casings made from hog or lamb intestines. We think our casings have a better snap, and intestinal casings seem kinda gross.

Where are your sausages made?

Our sausages are made in beautiful Denmark, WI. Our chickens are raised in the U.S.A.

What's the deal with the individually-wrapped packaging? It seems like you're using too much plastic.

Great question. The good news is, we don't use any more plastic than a traditional "zipper" pack of sausage, and the even better news is our individual wrap keeps each sausage fresh, which helps to reduce food waste. Food waste is a significant, but often overlooked, harm to the environment. Some estimates indicate we waste up to half the food produced each year in the US, which accounts for almost 25% of our freshwater consumption, and uses the energy equivalent of roughly 350 million barrels of oil. That's enough to power the entire country for a week!

Ingredient / Nutrition / Allergen Questions

Are Gilbert's products gluten free?

Yep, all of our products are gluten-free. However, our Bourbon Apple Chicken Sausage is not considered gluten free by USDA because bourbon is distilled from wheat and rye.

Are Gilbert's products pork free?

Yes, all of our current products are pork-free. This includes our casing, which is made from beef collagen. Many other sausage products use casings made from hog or lamb intestines. Ew.

Are your products all-natural? What does that mean?

Yes, our products are all-natural, which is defined and regulated by the USDA to mean we don't use any artificial ingredients and our products are minimally processed. There's some concern with other industries misusing the term, "natural", but rest assured that with meat products, the USDA has strict rules governing use of this word.

Does Gilbert's contain MSG?

No, never!

Does your facility produce any products containing peanuts or tree nuts?

No, we don't use peanuts or tree nuts in any of our products, nor are they included in any products made in the facility that manufactures our items.

I have an allergy concern. Can you give me a full ingredients list?

Visit our product pages for full, detailed lists of every herb and spice.

Sourcing Questions

Does Gilbert’s use mechanically-separated chicken?

No, we never use MSC. All of the chicken we use is skinless leg meat. This provides great flavor and an excellent balance of protein versus fat.


Are the chickens used in your sausages humanely-raised?

We make sure all of our chicken suppliers adhere to the animal welfare guidelines set forth by the National Chicken Council. This includes:


  • Birds must have enough space to express normal behaviors such as dust bathing, preening, eating, drinking, etc.
  • Increased focus on bird behavior, objective measures and welfare outcomes;
  • Increasing recordkeeping and corrective action requirements both in the hatchery and on the farm;
  • Increasing oversight of chick welfare at the hatchery;
  • Adding time requirements for euthanasia of birds unfit for transport;
  • New parameters on catching requirements;
  • Improved consistencies between the NCC broiler and breeder guidelines for ease of auditing;
  • Adding a major non-conformance to the broiler breeder guidelines; and
  • Adding specifics on broiler breeder monitoring by an auditor.

Where to Buy?

Do you sell online?

Not at the moment, but if you're in the continental US you're likely to find us in a grocery store near you.

Where are your products sold?

Just enter your city or ZIP code into our Store Finder

How To

How do I cook your sausages?

Good question. The short answer is, they're already fully-cooked, so any way you like. You can steam them in the package in the microwave for 20-30 seconds, you can boil them on the stove, you can saute them, you can grill them, you can use a magnifying glass in the sun, you get the idea. Just heat them through and finish to your desired level of "char" on the casing and you're good to go.


I have a complaint about…

Please click "Help" at the bottom right corner of any page so we can help you out!