Butcher Boy Podcast #4: Sausage

The Best of the Wurst….

Growing up in a meat market ensured that Sunday breakfast included a big, juicy sausage next to the eggs and potatoes. To this day it is hard to start my weekend without it. Unfortunately, I came to find out later in life that not everyone gets to enjoy the same experience.

Mr. Dean and his plastic wrapped fare has become the standard for many households simply because in most cities it is so hard to find a good, classic butcher shop. You know, the kind of place where the butcher knows your name and can tell you how fresh the sausages on display are, because he made them himself. This is the lost art that Butcher Boy has worked hard for many years to keep alive.

The Big Boss, Ken (AKA Mr. Meat) still spends his mornings grinding fresh, lean pork and choice spices into one of over 45 recipes offered at Butcher Boy. All of the recipes were either created here or handed down from earlier generations of family. Of course he eschews the typical preservatives, fillers and emulsifiers that you find in many mass produced offerings. Only quality meat is used, usually fresh pork shoulder and trim from the loins, where the chops come from. Beef salamis and bologna get fresh chuck for the best flavor.

After the spices are added and blended into the fresh grind, they get hand stuffed into natural lamb or hog casings and twisted into nice firm links. Each batch is expertly taste tested by most of the crew, usually before it even hits the cooler.

Since we don’t add any preservatives we offer about half of our sausages frozen in packs of four. The rest of our recipes are made fresh constantly and go straight to the meat counter. Next time you stop in, check out the “Link of the Week". Each week Ken picks one of our recipes to offer up fresh at a great price.

If you haven’t yet, there is no excuse not to treat yourself to a tasty handmade sausage unlike any other. Just be careful, you may get the kids hooked on that Sunday breakfast.

Clint Jolly, Executive Chef