Robert Hans Gokey and his wife, Anita, produce almost 350 pounds of sausages a week.

Jams, mustards, German sauerkraut, herring, Scandinavian fruit syrups, rye breads, and cookbooks fill shelves. A new in-store cafe serves pastries, pretzels, sausages, schnitzel, potato pancakes, wine, and beer (Ayinger Oktober Fest-Marzen is on tap now). Sip one and snack on grilled wurst as you watch the sausage making. This is sausage you want to watch being made. Karl’s Sausage Kitchen & European Market, 1 Bourbon St., Peabody, 978-854-6650 or go to www.karlssausage.com. Debra Samuels