When Eric Romberg says it, the words don’t sound like boasting, so much as a statement of fact.
“Our sausages have converted two vegetarians,” said Romberg, of St. Charles, co-owner of Gilbert’s Craft Sausage with Chris Salm of Chicago.
The first convert, Romberg said, was his brother who had abstained from meat for several years, and the second a former co-worker. Both changed their ways for the sausages of Romberg’s new specialty sausage company.
Gilbert’s currently has four different individually-wrapped sausages available. They include the Ouisconsin, a beef smoked sausage with bleu cheese, and the pork beer bratwurst the Sheebergan, both of which pay homage to the location of their factory in Sheboygan County, Wisc.
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