Low & Slow

On a chilly Wednesday morning, we visited Tom and Tammy Fischer, the husband and wife-owners of Snyder’s German Sausage Haus in Yakima.  During their most hectic season, they welcomed us into their savory, smoky-scented workspace to share their family tradition of crafting smoked ham and sausage for the holidays.  We observed their steady focus and ease as they went to work grinding, stuffing and shaping.

This time of year, they are hard at work producing about 1,000 pounds of rendered pork sausage, amidst the steady buzz of the filler machine, a constant ringing phone and a flow of long-time customers ordering for the holidays. We felt compelled to roll up our sleeves and get to work!

One of the long-time customers frequenting Snyder’s

 Tammy smiles while showing us the original bowls her grandparents used since opening the shop in 1958.

All of this seems to come naturally to the Fischers, who both inherited their sausage-making skills from their great grandparents. Tom tells us that the original recipes they use come from Tammy’s great-grandfather, a German who lived in Russia and immigrated to the Yakima Valley.

Heavy lifting required, Tom retrieves ground rendered pork from the cooler and stuffs it into the sausage filler to begin the process.

Tom’s Dad, Herman Fischer helps during the busy season.

Watching the three Fischers in their choreographed dance of collaboration seems effortless, each minding the others’ cues and gestures as to when to hold open the cooler door or grab the line of sausage to tie.  As they find their rhythm, there is no need for conversation; they have this process down. Ready at their stations, the team communicates silently with encouraging smiles, perfectly timed to keep on task.

https://www.youtube.com/watch?v=9BUvk6_nuEg

Shelley tries her hand at making sausage

After the sausage is stuffed and shaped into links, it’s hung in the large cavernous smoker. Thirty different types of sausage are made at Snyder’s.

Taking a quick peek in the smoker, the holiday hams (about 100 total) soak up the smoky flavor.

The Fischers maintain total control of their ingredients and proudly serve fresh, private-butchered meats. “If it’s butchered on a Friday, we have it here by Tuesday.” The most popular requests are smoked German sausage, summer sausage and this time of year, smoked ham. In a typical week they move 4-500 pounds of sausage. That production is doubled for the holidays. The majority of smoked hams are pre-sold before Christmas each year.

If you haven’t reserved your ham yet, run don’t walk! There are only a few unspoken for! Tammy and Tom’s traditional Christmas Eve meal is low and slow roasted ham served on a warm bun. Roast it long enough ’til it starts to falls apart, you won’t be sorry.

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Thank you Fischers, for your warm hospitality!