Sorgs Quality Meats and Sausages

05/13/2026

Meat" Tina Schuenke , the youngest daughter of Andy and Barb Sorg. Tina started helping with the family business at the age of 15 working part time after school. She has worked wherever she was needed including the harvest floor, helping her older brother make sausage and her dad cut house beef, while also working customer service answering phones and at the retail counter. In 1998, Tina joined the family full time and In 2018 she began managing the bookkeeping and banking as well. Tina has been married to Justin for 27 years and together they are raising two incredible children. During her free time she loves to watch her children participate in sports and school activities and with her husband has started her own business called “Grit and Great Lakes.” Thank you Aunt Tina for all your hard work and dedication!

05/06/2026

SORRY FOR THE INCONVENIENCE. OUR INTERNET IS CURRENTLY DOWN AND WE CAN NOT RUN CREDIT CARDS OR RECEIVE PHONE CALLS.

04/29/2026

"Meat" Steve Sorg, son of the late Johnny and Shirley Sorg. Steve joined the family business at the age of 16 working part time after school hours. During his senior year, he started to spend more time at Sorgs while also working at Pizza Hut and for an accounting firm. After high school, he attended UW Platteville studying business management and then joined the family full time assembling sausage from 1990 to 2022. During 2022 he joined the retail team where he helps with packaging, retrieving customer orders and cutting when needed. Steve has also had the opportunity to work on all floors at Sorgs when needed. In his free time he loves to cook and bake for his loved ones. Steve is married to Jill and they have two children. He is also the proud grandparent of a grandaughter with another grandchild on the way very soon. Thank you Steve for all your time and dedication to Sorgs!

04/22/2026

04/17/2026

This weekend's special.
Available April 17th & 18th while supplies last.

04/15/2026

"Meat" Andy Sorg lll. Andy joined the family business in 1984 making sausage while still attending high school. After high school, he enrolled in a meat science course at Southwest Tech to learn more about the art of meat cutting. In 2017 he enrolled in the UW Madison Master Meat Crafter program and received his certificate in 2018. Andy currently does all of the curing, smoking and sausage making which includes hams, deli meat, pulled pork, smoked brisket, patties, bacon, snack sticks, summer sausages, jerky, over 50 different kinds of flavored brats, and much more. When he first started sausage making, it was a good week if he was able to do 500 #. Now he says he produces at least 3,000 # pounds per week! (and that doesn't include everything he additionally cures and smokes). In his spare time he enjoys raising cattle and doing fieldwork. Andy has been married to his wife, Dianna, for 34 years and together they raised eight children and are the proud grandparents of six grandchildren. We love you dad!

03/25/2026

"Meat" Andy Sorg Jr.- Andy joined the family business along side his parents, Andrew and Anna and younger brother John, when it was still a dairy farm. During his senior year of high school, his dad sold the dairy cows and bought 30 head of beef which was the start of custom butchering and the present family business of Sorg Farm Packing. At the age of 20, Andy started learning from his dad how to process beef and the fine art of making sausage. Andy has been dedicated to the family business for 69 years and together with his beautiful wife, Barb, raised 3 children including Andy lll, Amy, and Tina. He is also the proud "Papa" to 12 grandchildren and 9 great grandchildren. (And still working hard at 87 years old!) Thank you Papa for everything you do, we love you!

02/25/2026

Please call with any questions (Dianna) Or apply within.
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