Sean Williamson works early in the morning to make sausage from scratch. After the meat is carefully mixed by hand, he stuffs the sausage into the natural casing.
Williamson's breakfast sausage is one of the most popular items at Liehs and Steigerwald. "You can try all the ones in the grocery store and you can make your own, or you can go to ya know Trader Joe's or Natur-Tyme and get the fancy stuff and I would take the Pepsi challenge against that any day with these," he says.
Williamson values the relationships he's built with regular customers. Here he works behind the counter, helping a customer with his order.
After the meat is stuffed into the casing, Williamson delicately links the meat.
Liehs and Steigerwald opened in 1936. "The neighborhood where we are located was mainly Italian and German immigrants until a few years back," Williamson says. "Everyone shopped here."