When Jon Frohling started making sausage just over a decade ago, it was considered over-the-top just to mix a little cheese or jalapeno pepper into a bratwurst.
"Now it's everything under the sun," said Frohling, who operates Frohling Meats with his wife, Stephanie. "Everything sells. The more off-the-wall it is, the more they've got to try it. It's impulse."
Some of the bratwurst offerings in Frohling's meat case are a testament to this trend: macaroni and cheese, pineapple, sauerkraut, dill pickle, spicy mozzarella, green onion, cheesy hash brown.
Frohling also produces jalapeno bacon, buffalo jerky and a summer sausage …
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