If you are wondering what kind of Sausage we use it’s a special blend of Nick’s Sausage, a brand we’ve been loyal to all these years. It originated in Baltimore after Nick Ferrante’ brought back some top secret recipes from Italy. Ironically, the company was taken over by Clemens Food Group who owns Hatfield Quality Meats a few years back. Sometimes you panic when a large company buys out a smaller company, but not in this case. You see Clemens food group started it’s rootes in the 1890’s in Maryland, and this company still has small core values. Using the same family recipe all these years, this brand is something we feel confident selling at fairs and festivals.
We’ve been asked to sell others. It’s no lie we’ve even been given rock bottom prices. We actually took four different competitors’ brands, sat them on the grill and watched how much grease came out of each. then we tested them- you can see us doing it here–we got our friends and family in one spot and munched out. Some were full of gristle or had chunks of fat. One had chunks of something so course we wondered what it was (bone?) Although we felt some had a stronger flavor profile (the kind that the spice jumps out at you) we soon realized this was only to cover up the crap that you had to chew and that’s exactly what it was–crap sausage. We will use Nick’s as long as we are selling sausage.
Nick’s blend that we use is a rope blend, mild in flavor with hints of caraway, white pepper and spices without all that gristly crap other sausages have. Feel confident you are eating a high quality product.
We are also pleased to announce that Hatfield and Clemens came on board and helped us with the 1st Annual Hogging Up BBQ & Music Festival to be set in Winchester, Virginia in June 28-30th 2013 and we thank them for that.
Read more on the Sausage page!