More Than Meat: Evelyn’s Expands with Community in Mind At Evelyn’s Sausage Kitchen in Shedden, everything starts with quality, community, and a passion for good food made the right way. Known for handcrafted sausages, smoky pepperettes, tender beef jerky, and their ever-popular Polish coil, Evelyn’s is a place where tradition meets innovation, and where every product is made with care. The business may carry Evelyn’s name, but today it’s the Harris family who carry on the legacy. Carson Harris runs the processing side of operations, managing the careful timing and technique behind each batch of product. His mother, Heather, handles the business development, grant applications, long- term planning, and partnerships. Carson’s brother, Eric, is the assistant butcher, and Mikayla manages the retail store with warmth and attention to detail. Recent high school graduate Cooper is part of the team’s story, and two of Evelyn’s own family members remain involved and have become like family members to the Harris family. At the heart of Evelyn’s is its fresh sausage, made every Thursday with meat processed just days before. Everything is brought in deboned, minimizing waste and maximizing efficiency. The team trims it lean, grinds it twice for a smooth texture, and mixes it with their tried-and-true flavour profiles. The result is a line of fresh sausages, including garlic farmer, Oktoberfest, and classic breakfast links, that are often on the counter by Thursday afternoon and sold out by Saturday. “Our sausage is fresh, local, and made in small batches,” says Heather. “We don’t compromise on quality, and I think people really taste the difference.” But it doesn’t stop at sausages. Evelyn’s pepperettes and beef jerky are so popular that some customers stop in just to buy them by the handful. “We joke that it’s ‘man candy,’” Heather laughs. “We go through so much of it; it’s really become a staple for us.” Their Polish coil is another top seller, especially popular for entertaining. Whether it’s a snack tray, a quick lunch, or a cottage weekend, the products coming out of Evelyn’s are crafted to impress. The team has also built a bit of a cult following for what was once a secret menu item, the “Evelyn’s Assorted Sub.” Made with freshly cut meats and cheeses, local buns from COBS Bread, and topped with pickles, hot peppers, and more, the sub has doubled in popularity over the past year. “We’ve gone
from making a few dozen a week to hundreds,” says Heather. “Construction crews, regulars, catering orders -- it’s become a huge part of our retail.” But the team behind Evelyn’s isn’t only focused on what’s in the counter today, they’re building for tomorrow. One of the biggest projects underway is the construction of a brand-new processing facility on Talbot Line. This purpose-built space will address key bottlenecks like cooler space and smokehouse capacity, and it will also include a dedicated custom processing area, separating inspected product from wild game and custom orders. This will allow the team to streamline their schedule and reduce disruption during busy times, like hunting season. With this facility comes another exciting opportunity: co- packing for small producers. “If you’ve got a great recipe and want to bring it to the farmers’ market, we want to help you make that happen,” says Heather. “Right now, small businesses have to go to large co-packers in the GTA, and that can be expensive and out of reach. We want to offer a local, affordable option for people with passion and a product to share.” Across the road from their current location, another major transformation is underway. The old Shedden Fire Hall is being converted into a brand-new retail market. With five times the space of the current store, the market will offer Evelyn’s complete line of products alongside fresh produce, baked goods, cheeses, and specialty items from other local vendors. A commercial prep kitchen at the back will open up even more possibilities for future offerings and collaborations. “We really want this to be a destination for all things local and great,” says Heather. “We’re keeping nods to the original fire hall, some of the architecture, and old photos, so it still feels like Shedden. But inside, it will be fresh, welcoming, and full of quality products.” For the Harris family, Evelyn’s Sausage Kitchen is more than a business. It’s a labour of love, rooted in tradition but always looking forward. “We were lucky to take on something great and grow it,” Heather says. “This isn’t just about the bottom line. We want to build something our kids and grandkids will carry on one day. Something that makes our community proud.” And judging by the steady stream of customers, the ever- expanding product line, and the upcoming facility and market, they’re well on their way to doing just that, one sausage at a time. Evelyn’s Sausage Kitchen is located at 35809 Talbot Line, Shedden.
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Real Living • Summer 2025 • Page 3
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