We know you have heard of or maybe even tried the Publix GreenWise Market (PGWM) made-in-house sausages, but do you know the magic of making them?

For years, some ingredients have kept many people on the fence about anything in the hot dog family. But fear not: We are here to dispel any doubt and walk you through exactly how these “beauts” are made!

First things first
To begin making the pork sausage, fresh GreenWise Boston Butt is deboned while the chicken sausage is made with boneless, skinless chicken thighs. After mixing the meats for the respective sausages, they are then put through the tabletop grinder. The ground meat is seasoned thoroughly based on the flavor of sausage being made and then chilled. From there, the sky is the limit! Well, links, meatballs and breakfast or burger patties are the limit.

Links of greatness
To make links, the seasoned ground meat is pushed through a hand-cranked sausage stuffer machine into all-natural casings. The links can then be used to make rope sausage and breakfast links.

Flavors on flavors on flavors
So how are flavors decided? The meat retail business unit develops most recipes, except our yummy blueberry maple sausage. Originally created by associates at #1573, Tallahassee, Florida, it’s now 1 of our most popular flavors! Our beer bratwursts differ from location to location, since the beers are typically from local breweries.

Be sure to head to CUTS and check out all the flavors your location has to offer.