Wednesday, June 22, 2016

Jersey Sausage Maker is the Man Behind the Meal at Mount Carmel


   They say the two things you don't want to see is how legislation is passed and how sausage is made. That's why I put up the interesting photo of 700lbs of sausage being made in the IHC kitchen for sale at this weekend's Mount Carmel Feast at St. Anthony's Church on Arsenal Street.  Retired New Jersey cop Vito DiGiovacchino comes up from the Garden State every year to make sausage for the Feast.
     When he showed me the phone, I said "text it to me", as I saw some news value there.  It's interesting, and people look at it and react.  In the end, that's what constitutes news.
      Also, Vito's dedication to his craft and to The Flats here in Watertown is inspiring. 

9 comments:

Anonymous said...

I agree it's news. Put on your journalist cap and tell us please just what is this man's connection to Watertown? That would be interesting. That's a lot of dedication to come up from NJ every summer to make 700 lbs. of sausage for Mt. Carmel. Why does he do it? We need the rest of the story, Paul Harvey...

Jeff Graham said...

I'll leave that to the professionals. I just deliver vignettes on life as I see it.

Anonymous said...

Everybody loves a good sausage.

Anonymous said...

Why is it we had to go to New Jersey to find an Italian to make sausage?

Anonymous said...

Yup, once again Graham proves he has a nose for news.
Why don't the local media clowns at least use him as a consultant?

Anonymous said...

I met him once,nice guy,I think he found Watertown while at National Guard exercises on Ft Drum,and met some folks from the Italian community.Good of him to help out with the work at the St Anthony's fest.

Anonymous said...

I beleave frank gorri make the sausage

Anonymous said...

9:32 you are right. The main man behind the Sausage making is the son of the late "Sausage King" Mr. Gori from Gori's meat which was across the street from the church on Arsenal St.
His son, Frankie, offered to make the sausage on the 90th anniversary celebration, and that is the rest of the story.. Frankie has promoted and organized this large undertaking each year since, and his friend, whom he met while on Fort Drum, is invited each year to come back and help out.
Another great sausage maker, Joey Fiorentino often helps out as well. Goes to show the tradition lives on in the Flats with the family connections, which have made this celebration so special for the past 100 years.
Come and enjoy the great celebration and food, but really come and visit with families and have fun. Fire works 9:30 Sunday night, pay one price for rides Sunday afternoon.
Thanks Jeff for this little plug.. Come and enjoy.

dajeep said...

Italian and Polish sausage are basically the same, except different seasoning. You can see what they are made of to. It's the hot dogs, baloney, liver sausage etc. that makes me wonder. Don't know if you have it up there, but look at the ingredients of Kiszka or blood sausage, yummy. Don't remember exactly, but not on the top of my shopping list. I think all that was missing was the sawdust.