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Having finally completed the grueling summer schedule of the cased-meats convention circuit, the Sudjuk Bros. took some well-deserved time off to rest and prepare for their busy Fall season. Starting from their Black Sea vacation home in Varna, the Sudjuk Bros. zig-zagged their way through Eastern Europe, traveling a route from Bulgaria to Germany commonly known as the “sausage corridor”.
From Germany, the Sudjuk Bros. flew across the ocean to visit their state-side representation in North Carolina. Not surprisingly, the pork-rich environs of North Carolina lured the Sudjuk Bros. back into the kitchen where, for the first time, two varieties of sausage were released: the fan-favorite Breakfast Sausage, and the all-new Spicy Italian Sausage. This Italian sausage recipe was bestowed upon the Sudjuk Bros. by none other than Rytek Kutas, and achieves a distinct old-world flavor through a mix of fennel, coriander, and hot pepper. The Sudjuk Bros. hope that you will join them in reminiscing with the fine pictures of this historic occasion.
The Sudjuk Bros. pause to let the camera capture their ever-improving stuffing technique.
The Sudjuk Bros. pause to consider third-world debt relief.
The Sudjuk Bros. encourage you to imagine that you have assumed the role of the meat stuffer in this photograph.
The Sudjuk Bros. now request that you take the perspective of the sausage caser and watch a delicious mix of ground pork and spices enter the grinder through the in-take and emerge from the out-take as tasty links.
An old-world friend incorporates the Spicy Italian Sausage into her delicious tomato sauce.
The Sudjuk Bros. pack their own product for distribution. They ask that you click on the link below to observe their technique.
Special thanks to Dave at for his valuable photo editing tools.
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