Bridge City Sausage Company

A few years ago, I found a small meat grinder at a grage sale.  The next step was purchasing 100lbs of pork shoulder, and grinding it all in my apartment.  The grinding went well, but when it came to stuffing the sausage into the casings, the machine didn't have enough power.  Lesson learned.  Since then, I have picked up high quality equipment, found a professional kitchen, and have been sucessfully making fresh sausages for over 2 years now.  The original goal has not changed though: to produce a high quality product with no additves, no fillers, no butts.