MADE IN SHINER
FAMILY OWNED AND OPERATED
Maeker's Sausage & Processing by Michelle Banse Stokes, photos by Lori Raabe
moked sausage tells a story. The story that Maeker’s sausage tells is one that spans more than 55 years and links two families together in legendary tastes of the past. Maeker’s Sausage and Processing began as a grocery store and meat market in 1967, opened by Robert “Tinky” Maeker and his father. Tinky’s success came from his commitment to quality and making smoked sausages like they did at home, in the country, with high quality meats and no shortcuts or additives. Today, the current owners, Doug and Melanie Nevlud, share that same commitment.
S
“I have been around meat processing and making sausage all my life,” said Doug. “I got to talking with Tinky a few years back and put a bug in his ear that I’d be interested in buying if he was ever interested in selling. He had other offers, but he wanted to keep it local and keep the tradition going. He
SHINER, TEXAS |
22
gave me the opportunity and we became the new owners in November of 2015.” Together with his wife, Melanie, and a host of integral employees, Doug is able to keep the tradition that Tinky put in place all those years ago. “We haven’t changed the recipe,” added Melanie. “Doug has come up with some of his own recipes, but the pork and beef sausage recipe is still intact. We simply build upon it with premium spices while continuing to offer the same hickory-smoked sausage, handcrafted in small batches. That’s important to Doug and to all of us. You see, his dream became a reality and, Above, the showcase at although we’re all a part of Maeker’s Retail Meat it, he’s the brains and brawn Market. behind the operation. He
