On this week’s “The Very Vera Show” travel with Vera Stewart to Stripling’s General Store and learn about its homemade sausage.
“There’s nothing like a great story behind a small business, and certainly for Stripling’s General Store, a love of family and hard work has definitely paid off. What started with the best homemade sausage in south Georgia or the Southeast for that matter, has grown into a destination for unusual gifts, the biggest selection of barbecue sauces this side of the Mississippi and a butcher shop that would rival most boutique grocery stores,” according to Vera. “You clearly are surprised when you walk through the door to what appears to be a very classy convenience store/gas station from the outside.”
The show is filled with the history behind the concept, recipes made with ingredients Vera purchased through their online store to make ahead of film day and some great gift ideas for the holidays.
Stripling’s has been in business for more than 50 years, but it started earlier than that with the family patriarch, Monroe Stripling. His son, James, managed the general store, and it was James’ love of fresh pork that led to the development of the famous Stripling’s sausage recipe the family still uses today, according to the Stripling website.
The business moved to Cordele, Ga. in 1991.
Today, “Stripling’s employs 70 people and produces 600,000 lbs. of sausage and 150,000 lbs. of jerky annually. Through all the growth and changes, one thing has remained constant: The quality of our products and service,” the website site.
The show airs at 12:30 p.m. Dec. 9 and at 7:30 p.m. Saturday, Dec. 11 at WJBF-TV News Channel 6.
On the show, Vera created a four-cheese quiche that is one of her personal favorites and was popular at her VeryVera Café. Find the recipe at https://www.veryvera.com/recipes/recipe/veryvera-four-cheese-quiche/
Also, try Vera’s breakfast casserole with Stripling’s sausage. https://www.veryvera.com/recipes/recipe/breakfast-casserole-2/
One last note from features editor Charmain Z. Brackett
Last week, I shared with you my escapade making Vera’s Caramel Cake for Thanksgiving, and I got the sweetest email from Vera.
“Congratulations on your Caramel Cake!!! The icing technique will come with time and you definitely picked the hardest layer cake to start with!” she wrote.
Like I said in that column – Go big or go home. Why start with something easy?
One of the recipes she shared last week was her molasses cookies. My brother sent it to me again and said it sounded easy. Indeed, it does, but I’m ready for another challenge.
This weekend, I’m going to continue with my “Julie and Julia” inspired journey. Vera’s website has more than desserts. You could make an entire meal from her recipes, so I don’t mind if I do.
I’ll let you know how it goes.
Charmain Z. Brackett is the Features Editor for The Augusta Press. Reach her at [email protected]
I used to stop by here every year when I was headed back to Augusta after going to the Big Pig Jig in Vienna. Man I have missed it the last two years.