Meat processing has been a long time tradition for my family. Grandpa Louis and my mother, Donna, made plump, fresh German sausage that Louis called “wurst.” He would say it and snort when he laughed- I think it made him laugh at himself. 

My meat processing memories begin as far back as my earliest memories of life. When I see and smell black pepper, I hear Grandma Lena holler at Louis not to put too much black pepper in again. Every smell of garlic resurrects fond family memories.

Every bite of German sausage sparks the memory of waking in the morning to my mother boiling incredibly aromatic German sausage for breakfast.  I would rush through the kitchen in anticipation and would be handed a big juicy piece of sausage with the bottom half wrapped in a napkin like a handle. As I floated off to school, each juicy bite burst in my mouth the incredible flavor- seasoned to perfection by Louis’s brother, Uncle Sam.

In the early years of the growth of my shop, Donna would help me all the time, and we would talk about so many things. In later years, when she couldn't help any more, she would sit in the shop and visit while I made sausage. Now carried  on to my sons. Wes, Will, and Jo Jo help me make the ever-evolving family recipes.

All of my recipes are of my own creation, mostly by memory, written down so employees can replicate the flavorful joys of the past, present, and future. All recipies are all natural and uncured… nothing added except love and simple seasonings.