Mertz Sausage May Be Oldest S.A. Biz You’ve Not Heard Of
by Chuck Blount, San Antonio Express-News
Posted: 2018-03-06 15:42:44 EST

It’s 9 a.m. on a Monday, and Alex Peña is in the process of pushing and twisting freshly ground Polish sausage into what will end up being about 1,000 pounds of links.

Behind him, Pat Strey grinds up and mixes the beef trimmings and picnic roast pork that goes into the Polish sausage, stokes the fire for the smoker and preps a fresh batch of custom deer sausage to close out the production window.

But when you do get your hands on the sausage, it’s a chance to taste and explore recipes that dive deep into the past. It’s a tasty trip.

To read the rest of the story, please go to: San Antonio Express-News