The Eaters Write

We always appreciate hearing from you. It gives us a chance to explain our mission when your letters sometimes express misconceptions about our meats. We recently got a note that expressed a desire for more ground pork and beef but less sausage because, “I don’t know what sausage is made from.” The concern was understandable — sausage, including hot dog weenies, have had a deservedly bad rap sheet for a long time. The bad rap comes from the fact that otherwise unsellable (and often inedible) parts were blended in to add weight and avoid waste. On top of that, sausage factories were neither the cleanest places in the food world but also were dealing with meat that was well beyond its fresh state, always transported again from the point of original processing to the ‘junk yard’, the sausage maker. That was not so in every case but probably was the dominant process. So the only way to make that sausage work was to add bacteria killing bleaches and then injecting preservatives out the wazoo (in some cases in the wazoo). BUT that’s not us! Here are the differences:

  1. Sausage is ground pork or beef, the same fresh and balanced stuff you have in your package labeled as such. In most cases, these ground products come from the rear leg of the pig or beeve, in other words, the hams or the hindquarter respectively. Why? Because these are often the toughest part of the cuts and grinding them breaks the tendons that are causing the toughness.
  2. We never put inedibles in our sausage.
  3. Grinding and sausage making all happens simultaneously at our same butcher shop in La Grange.

These cuts are treated no differently than say a porterhouse chop or a ribeye steak. Bottom line: if you like our ground meats, then you must like our sausage. It’s just ground meat with spices added.

It’s good for us all.