The Case for Sausages

     Over the last couple of months, I have had the fun of learning how to make some new (to me) sausages.  We are using the “heritage” recipies from Jack’s Wholesale Meats; as far as I know, they are the original recipies from 1963 that Jack Vaden used to make sausages for the fine people of Fannin, Grayson, and Collin counties.  Jack’s traditional recipies are for Mild Medium, and Hot Breakfast Sausage, Cajun Sausage, Smoked Sausage, Hot Links, and Summer Sausage.    

     All of the sausages begin by spreading ground meat on the table, hand seasoning, turning the meat over and hand seasoning again.  We are as gentle as possible with the seasoned meat so that we do not over-work it and produce tough sausages.   Each small batch of Smoked Sausage, Hot Links and Cajun Sausages are all stuffed into natural pork casing, while the Summer is stuffed into a collagen casing which gives it that traditional summer sausage look. 

Fresh from the smoker, Jack's Wholesale Meat's Summer Sausage

The Smoked, Hot Links, and Summer are all hung on sausage trees and put in our smoker for a long meeting with some real Hickory smoke.  Nothing beats that smell wafting through the air of Trenton – execpt maybe eating it straight out of the smoker. 

The smoked sausages are then cooled and packaged for our Custom Exempt customers or for any Retail customer that may walk in the door (be sure to come and get some!). 

We are currently working on developing new recipies for Bratwursts (a Texas favorite) and Italian links.  While all of our sausages are delicious, I also have it in mind that we sould make a sausage that you can’t find anywhere else in the area.  I am doing research to come up with that prefect and unique flavor.  Any suggestions for that special sausage that would set us apart from the rest of the specialty meat markets?

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