ROCHESTER, Minn. (KTTC)--The technique used in making the "Jax" family sausage is one of the best kept secrets of the family. Dozens of family and friends traveled from all over the country to be at their Aunt's annual sausage making event.
"We have family here from Oregon, family here from Washington D.C. and then the surrounding sort of area, Minnesota, Chicago," said Mark Jax, the nephew of Sister Marlys Jax. "It's fun to have everyone together at least once a year to have some fun and make some brats."
The family tradition began 19-years-ago, when Sister Marlys Jax was handed down the family recipe from her father. When he passed away, the family started getting together every year to make one of his favorite dishes.
"He loved this time of the year when we made new sausage and we did our own butchering," said Sister Marlys Jax. "This was a great time for everyone to be together and everybody loves the new taste."
The Jax family not only cooks for themselves, but for many people who want to try their family's recipe. This year, the family encased more than 800 pounds of meat to fill dozens of pre-orders. It took the family two days to complete the task; all the proceeds from their orders cover the cost of the ingredients. Their hard work in the kitchen isn't about making money-it's about spending time with family.
"They get excited about it. Seven-hundred and twenty-three pounds of sausage today is quite a bit to get through, but we get it all done and have fun while we do it," said Mark Jax.
"The best part is probably the grinding that's there, because you get to smoosh it between your fingers if you're taking it out of the bin," said Rachel Christenson.
Whether "smooshing" or grinding, or casing or cutting in this kitchen everyone has a role in this time-honored family tradition.
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