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Sausage puts tasty cap on deer season

Brad Dokken, Grand Forks Herald on

Published in Outdoors

As a tribute to "Necktie Joe," an old uncle who lived in Minto, N.D., Kasprick dons a necktie for the camera while working at the grinder.

"We're calling him 'Necktie Jim,' " Henry Duray joked. "Necktie Joe wore a necktie every day, no matter if he was milking cows or working in the fields -- it didn't matter."

People come and go throughout the afternoon to sample the wares and perhaps have a cold beverage or three. Henry's brother-in-law, Peter Solem, of Oslo, Minn., stops by for a visit, as does Jim Kasprick's son-in-law, Kelly Restad, and grandson Jaris Restad, 6, of Grand Forks.

There'll be even more visitors, once people find out about the doings in Pulaski Township, Duray predicts.

"I don't think people know we're doing it yet because we got done hunting early," he said. "Usually, like last year, there was probably 20 people in here at one point."

Kasprick figures they'll be done making all of the sausage by 1 a.m. or so. There has to be time for socializing, after all.

 

"You've got to have fun," he said.

As long as all of the sausage is ready for smoking by the next day, everything's good.

"We've gotten better organized, and we can get through it faster now," Duray said.

Secret's in the smoke

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