SUPPORT / FAQ’s
Have additional questions? Call Us 800-633-7023 or Send us an E-mail
General Q&A
  • How can I get free shipping?

    Free shipping is only available for states East of the Mississippi totaling $100 or more.

  • How do you ship your products to make sure they arrive fresh?

    All orders are packaged with ice packs and shipped via FedEx 2-day air service.

  • Can you ship to England?

    No. We are only able to ship within the continental United States.

  • I want to buy your sausage, but I live west of the Mississippi River. What can I do?

    You can call us at (800) 633-7023 to place your order with expedited shipping or check our store locator page to see if there is a local store near you who carries our products.

  • How soon will you ship out my order?

    Orders received on Monday, Tuesday and Wednesday morning generally ship next day. Orders received after 12pm Wednesday may not ship until the following Monday.

  • I need my order ASAP. What can I do?

    If your order is time sensitive, please call us at: (800) 633-7023.

  • How much does shipping cost?

    Please see our shipping page for rates.

  • How do you calculate your shipping costs?

    Our shipping charge covers FedEx 2-day service and specialized ice-packet packaging, which is bulky and heavy. Unfortunately, we have discovered this is the best way to get your order to you while it is still fresh. Please know that we do not include any handling charges or profit in any way from the shipping charges.

Pork Spinach Pie

Pork Spinach Pie
Makes 6 Servings
  • INGREDIENTS
  • 8 ounces Arnold’s Pork Kielbasa®
  • 5 ounces Frozen Chopped Spinach, thawed
  • 9-inch Frozen Unbaked Deep-Dish Pastry Shell
  • 1 cup Shredded Swiss Cheese
  • 1/2 cup Herb-Seasoned Stuffing Mix
  • 3 Eggs, beaten
  • 1 ¼ cups Milk
  • DIRECTIONS
  • 1. Drain spinach well and set aside.
  • 2. Place frozen pie shell in its pan on a baking sheet and bake in a 400° oven for 5 minutes.
  • 3. Sprinkle cheese in bottom of partially baked pie shell and set aside.
  • 4. Reduce oven temperature to 325°
  • 5. In a large skillet, cook sausage until brown then drain off fat.
  • 6. Stir stuffing mix and spinach into sausage in a skillet.
  • 7. Spoon sausage mixture over cheese in pie shell and top with beaten eggs.
  • 8. Bake, uncovered, in 325° oven for about 1 hour. Let stand for 10 minutes before serving.
  • 9. Cut into wedges and serve.