Wednesday, October 20

Wedge Oak Farm

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Southern September is still plenty hot, but the signs of impending autumn are unmistakable. Our plans — and taste buds — turn toward fall. Making sausage is a great way to prepare for cold-weather meals.

If you’re considering making sausage links with natural casings, watch Karen Overton from Wedge Oak Farm show you how it’s done in this month’s video.

Wilson County’s Wedge Oak Farm has been in Overton’s family since 1904. Today, it’s a meats-and-eggs community-supported agriculture venture and a source for some of the finest chefs in the nation. The farm’s prized Mangalitsa charcuterie hogs wander and root around the farm’s fields and woods and are used in a specialty sausage line Karen makes herself.

Visit or use the free “Pick TN” mobile app to find farms, farmers markets and other places where meats and seasonal produce are sold.


About Author

Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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