Home DeAn's Of Brooklyn The DeAngelis family butcher shop in Brooklyn, opened in 1936
Fourth generation family owned since 1936

DeAn’s Of Brooklyn

Since 1936, four generations of my family have made Italian sausage the same way, using the finest pork and spices, with no fillers, preservatives, or additives.

My great-grandparents opened that little butcher shop in Brooklyn in 1936. From those cases and that counter, DeAn’s grew into a supplier for some of the biggest supermarkets on the East Coast. That only happened because this family refused to cut corners when others said quality was “too costly.”

Every link is still made under USDA inspection, in a modern, sanitary plant. We use state of the art packaging to keep our Italian sausage cold and fresh. The sausage is lean, made from high-quality pork and natural spices, and nothing else. It never has, and it never will.

Signature of Michael DeAngelis, fourth generation

OUR BRANDS PAST & PRESENT

Over the years our Italian sausage has been sold under the names Teresa’s Italian Sausage, Carmella’s Italian Sausage, DeAn’s Italian Sausage, Sausage King of New York, and New York Sausage Company. We have also recently added Reddi Serve Pre-Seasoned Meats and My Juicy Thighs (Marinated Chicken Thighs).

Common questions

What’s in DeAn’s Italian Sausage?

The finest pork and natural spices. No fillers, no preservatives, and no additives.

Does it have fillers or preservatives?

No. It never has, and it never will.

How long has the family been making it?

Since 1936. It is a fourth-generation family business that started in a small butcher shop in Brooklyn.

Was this also called Teresa’s or Sausage King of New York?

Yes. The same sausage has been sold under Teresa’s Italian Sausage, Carmella’s Italian Sausage, DeAn’s Italian Sausage, Sausage King of New York, and New York Sausage Company.

Is it USDA inspected?

Yes. Every link is still made under USDA inspection in a modern, sanitary plant.