had its origin in a small retail meat market established in Syracuse during the early years of the Civil War by Frank W. established the market soon after his arrival in Syracuse from Bromberg, Germany, on May 1, 1861. Hofmann Sausage CompanyFrank's sons, A. and John Hofmann, established their own wholesale and retail market and began the manufacture of sausage in 1879. The market was located on Salina Street in Syracuse under the name Hofmann Bros. In 1921, A. Hofmann Jr. and his brother Norbert L. Hofmann took over as Hofmann Brothers. In 1931, the retail branch of the business was dropped and the name Hofmann Packing Co. was adopted. Elizabeth Hofmann Flook, daughter of A. assumed leadership of the company after her father's death in 1957. Hofmann Sausage CompanyIn 1968, John W. Kachmarik and Walter E. Flook acquired control of the company and changed the name to Hofmann Sausage Co. John and Walter streamlined its operation by concentrating on the natural casing business, updating equipment and expanding their sales territory. In 1970, a new modern plant was constructed at 6196 Eastern Avenue near Carrier Circle in Syracuse. They chose to project, through architecture, a quality image both inside and outside of the plant, and at the same time to design a structure that would permit straight product flow in processing. All the walls and flooring inside the plant were tiled for extra sanitation. Hofmann Sausage CompanyWalter A. (Rusty) Flook, great grandson of A. Hofmann Sr., got his start in the meat business at the Hiawatha Blvd. facility in 1965. Gaining experience in all departments, Rusty became general manager in 1984. After more than 30 years of conscientious leadership, John W. Flook retired and turned the reins over to Rusty Flook, who will lead the company into the next millennium. The company manufactures and distributes over 80 items, the most famous of these being the German Frankfurters and Snappys. Hofmann ships to a variety of customers including chain stores, wholesale clubs, racetracks, food service distributors, schools, restaurants and independent grocery stores. Ingredients:
Beef and Pork, Water, Veal, and less than 2% of the following: Salt, Dextrose, Corn Syrup, Flavorings, Sugar, Sodium Phosphate, Onion Powder, Garlic Powder, Sodium Lactate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrate, Oleoresin of Paprika in a Natural Lamb Casing
Nutrition Facts:
Serving Size 1 Frank
Servings per Container about 18
Amount per Serving
Calories 230 calories from Fat 180
% Daily Value*
Total Fat 20 g
31 %
Saturated Fat 7 g
34 %
Cholesterol 45 mg
15 %
Sodium 640 mg
27 %
Total Carbohydrate 1 g
0 %
Protein 9 g
Calcium 2 % • Iron 4 %
Not a significant source of dietary fiber, sugars, viatmin A and vitamin C.
*Percent Daily Values are based on a 2,000 calorie diet.
