About Us

My name is Joe and I am the head sausage maker and brains behind this whole operation. I originally started making sausage as a hobby after COVID happened in 2020. My families business, Lapp's Dutch Market, located in Penns Grove, New Jersey has been around for over 40 years. We had a massive uptick in business following nationwide mandates and lock-downs. Customers flooded into the shop and then about a year later, things trickled back to normal.

After being so busy during those times, I decided I wanted to remain as busy as possible. I forget when it hit me but I decided to try my hand at sausage making. My grandpop who started making sausage as a kid with his father decided to pull out his 1970s iron sausage maker that was nailed to a wooden bench. We restored it a bit and decided to push our first batch through. As we cranked as hard as we could the iron plate split in half and nearly took my head off. I decided to modernize and buy a small 10 lb LEM crank stuffer. I researched and researched and began making recipes. I had an extremely slow start at first making maybe 10 lbs a week. 

As time went on I kept making interesting recipes. My first hit was Blueberry Maple sausage. No one in my area has ever heard of this before, it was an instant hit. My first viral sausage was Dill Pickle and that drew in people from all over, I couldn't keep up with the demand. 

Since that day I have pushed new and interesting flavors almost every week. Anything to get new customers into the market. Some were hits and some were never made again. 

Then along came TikTok. I made some sausage content but mostly made random food videos just to try something new. I came across a video one day of a creator Snapping a smoked sausage. I immediately started learning to smoke sausages and making snap videos. I made a compilation video of some snaps and it went viral(January 2023). Since that day I've accumulated 50,000 followers and almost 1,000,000 likes. With many online followers, local buyers came too. Many customers come each week to grab different flavors. In our small shop now I will make anywhere from 200-300 lbs of sausage a week with my record being 750 lbs(which was absolutely exhausting). 

Now here I am today, launching online to expand to more customers and followers.