I make handmade fresh sausage.  I'm a former middle school science and math teacher and former fresh meat/seafood shop monger.  I grew up in an Italian family, lived in Italy and have pretty much made sausage my whole life. I grind, season, stuff, twist and package it myself.  I use all natural ingredients and NW meats. My recipes contrast from extreme ethnic authenticity (italians, bratwursts, chorizo...) to creative seasonal varieties (elk heart wine, cherry beef...).


Scratch Meats Sausages are made in the the historic meat packing district of Kenton in North Portland. They are made with no fillers or preservatives and with extreme attention to detail.  They are vacuum sealed and frozen immediately after I finish them so you get the freshest sausage experience possible.