A "Meat & Greet" Customer Oriented Tradition

When Anthony was three years old, his parents, Tony and Lee Ann,  turned their family garage into their first business, "Tony's Sausage Stop". The reality of having a small family business at the time meant he and his little sister spent evenings in the shop and weekends at the markets. By the age of 12, Anthony was helping out with the family business, serving customers, travelling to local markets, and learning the ins and outs of sausage making from his parents. 

When Anthony was 19, his passion for food and markets had expanded and he turned to his father to learn how to produce the family recipes. Tony, trained by German Master Sausage Maker Ernst Thomas, passed on his knowledge of butchery and sausage making. This took Anthony on a 12 year journey of exploring the meat and food industry which has molded him into the person he is today, creator of Link Street Sausage House. 

In 2017, Anthony's vision for Link Street went from sketches on paper to a plan of action, when he heard The Paris Wincey Mills Co. had converted to a food market. In April 2018 his vision came to life when he opened Link Street Sausage house with only 1 market booth. Six months later, with the overwhelming support of the community, he expanded to 3 market booths, which is the market front you see today. 

Link Street Sausage house is a unique food experience, where we are always exploring new ways to engage your inner foodie.  Our list of delicious sausage’s, marinades, spice rubs and smoked products are getting bigger and better all the time with our firm belief that variety is the true spice of life.