SAUSAGE TOUR - MAEKER'S SAUSAGE & PROCESSING

FAMILY OWNED AND OPERATED

Maeker's Sausage & Processing

by Michelle Banse Stokes, photos by Lori Raabe

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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.

“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 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, although we’re all a part of it, he’s the brains and brawn behind the operation. He

Above, the showcase at Maeker’s Retail Meat Market.

probably doesn’t hear me say it enough, but he’s made something for himself here and it’s pretty awesome. I have a high level of respect for him.”

In addition to the smoked sausage, Maeker’s Sausage and Processing offers slaughtering and processing of cattle, deer, hogs and sheep. They also operate a retail storefront for their fresh meat products, gift boxes, and, of course, their iconic smoked sausage lineup.

“The Nevluds have such a commitment to quality and vision,” shared Lauren Pohler, Maeker’s business development and operations manager. “We’ve grown our footprint to more than 10,000 square feet, including a packaging facility built to federal specifications, and rebranded. All positive improvements.”

Adriana Olmedo, Maeker’s production manager, couldn’t agree more.

“The quality has improved because of what Doug brought us,” added Adriana. “That’s what he expects, no ifs, ands, or buts. He has shown us the quality and we strive for it.”

“It takes a team of all of us,” said Doug. “It took all of us to get to where we are now.”

Maeker’s Sausage and Processing is located at 813 East 16th Street and online at www.maekerssausage.com.

Top, Maeker’s smoked sausage; bottom right, left to right, owners Doug and Melanie Nevlud with daughter, Bethany Nevlud and son, Hunter Nevlud; bottom left, Gustavo Rivas, a butcher at Maeker’s, prepares steaks for a custom order.