Welcome to the Daisy Brand Online Store
Making Chicago's Best Tasting Sausage Since 1925!
Crawford Sausage Company was founded in 1925 by a group of men who wanted to make sausages like their ancestors back home in Czechoslovakia. These men set up shop on the West Side of Chicago and began making some of the best tasting sausages around. It didn’t take long before Crawford Sausage Company’s popular Daisy Brand line of sausages became a Chicago favorite.
Daisy Brand Meat Products have always been known for their delicious European flavors and high level of quality. Over the years Crawford Sausage company has developed a full line of lunch meats and sausages, making over 40 different varieties of sausages. Products range from Natural Casing Frankfurters, Bratwurst, and Polish Sausage to the ever popular Chicago favorite lunch meats of Prasky, Minced Ham, and Beer Sausage.
For 90 years, Crawford Sausage Company has been producing great tasting sausages in the same original location which it began. Over the years, the knowledge and recipes have been handed down from generation to generation. Third and fourth generations of the original founders still own and operate the company today. They are intent on keeping the great tastes and traditions of Daisy Brand Meat Products alive for many more generations of Chicagoans to enjoy!
Look for Daisy Brand Sausages at your favorite grocery store or visit or Factory Store and buy direct!
Daisy Brand Factory Store
Monday - Friday 8AM - 3:30PM
Saturday 8 AM - 12 PM
Sunday - Closed
Crawford Sausage Company
Daisy Brand Meat Products
2310 S. Pulaski Road
Chicago, IL 60623
Are you visiting or do you live in the Chicago area?
Come visit our Factory Store and buy direct!
Smoked Pork Butt Dinner
1 - Daisy Brand Smoked Butt
Remove Smoked butt from plastic wrapper and place in a pot. Fill with water to cover the Smoked Butt. Place pot on stove and heat untill boiling. Reduce heat to a rolling simmer for approximately 1 1/2 to 2 hours, or until meat is fork tender. Remove from water and let it rest for 5 minutes. Slice into 1/4 inch thick slices against the grain of the meat. Serve with mashed potatoes and saurkraut. Refrigerate the leftovers for either a hot or cold sandwich the next day.