Tucked away behind a no-frills metal security door on the alley side of Big’s Bar and Grill in Fullerton, Masterlink Sausage and Meats
quietly hums with activity. The 50-year-old Fullerton institution turns out more than 60,000 pounds of sausages a week, many under its own label, and a lot for brands you know, including one of the very
biggest names in the sausage biz. I’m not at liberty to divulge that one, or other clients nearly as big, some of whom send their own proprietary spice blends to Masterlink marked in code—even the sausage makers don’t know what’s in them. For plenty of others, Masterlink does the seasoning and smoking. Sales manager Mike Pease showed me a bin of hickory wood shavings for the smoker—the company doesn’t use liquid smoke flavoring.