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In south Tulsa, Siegi’s Sausage Factory, Deli, Meat Market & Restaurant makes German-style fare. Siegi Sumaruk, a fifth-generation sausage maker, first came to the United States from Austria in the mid-1960s before moving to Tulsa and opening his own butcher shop.

Now, three brothers from the Sumaruk family — Raymond, Mike and David — run the business and use recipes from their Austrian roots.

“We make as much as we can on the premises — from the building in the back, up front and out the door; there is no middleman,” said Jeffrey Yates, store manager.

The biggest sellers are bratwursts, kielbasas and other German-Austrian sausages. But Siegi’s offers around two dozen varieties, including Italian, Cajun and even South African boerewors sausages, which were first made by request.

“I had no idea that there is a pretty good-sized South African community here,” Yates said.

Siegi’s
also offers fresh-cut deli meats and both domestic and international
cheeses. A small European grocery store with mostly German imported
goods, such as Christmas gingerbread cookies, liquor-filled chocolate,
pastas and other sweets, is another part of the business. Siegi’s also
has a restaurant with lunch and dinner featuring sausages and
schnitzels.

If that weren’t enough, about 50 percent of its business is selling sausages wholesale to shops in surrounding states.

The Boundary on 66

Off
the turnpike not far from Oklahoma City is The Boundary on 66 in
Luther. The barbecue restaurant is named for its location on Route 66
and the Indian Meridian, the eastern boundary of the 1889 Land Run. In
the 1930s, the site was a tire shop on the historic stretch of road.

After
studying and teaching philosophy, Buffy Price needed a change. Seven
years ago, she moved outside OKC to open the restaurant with her
husband, Don Samara Jr., a fine-dining chef who has prepared food
nationwide, including in Hawaii.

Popular
items include smoked sausage on fresh-made hoagie rolls, jalapeño bread
and pulled pork. They also have a catering business and will cook your
holiday turkey, ham and side dishes.

“When this building came up, I remembered passing it when I was 7 or 8 years old,” said Samara.

Bill Kamp’s Meat Market

One
OKC family has served fresh-cut meats for more than 100 years. First
located in the now-historic Kamp’s grocery store building at NW 25th
Street and Classen Boulevard, Bill Kamp’s Meat Market moved to a new
location almost 12 years ago to focus solely on this niche business.

“It’s
a small mom-and-pop operation with Bill and his brother, along with
myself and my wife behind the counter, and we try to help customers on a
personal level,” said John Mosburg, assistant manager.

One longtime
tradition is a ham meatloaf that Mosburg said is enjoyed by both older
and younger patrons. People also return for the big three: chicken
salad, ham spread and pimento cheese.

Other
meats available include roasted turkey, hot links, kielbasa and Italian
sausage, as well as bacon cut to a customer’s preferred thickness.
Mosburg’s wife, a French chef, also makes a variety of quiches.

The Meat House

One of the metro’s newer butcher shops is The Meat House in Edmond, which opened two years ago.

“We’re trying to bring the Old World butcher into the modern era,” said Ben Hoza, general manager.

A
specialty item is the “day boat fish,” or fish flown in from Long
Island, N.Y., sold within the 24 hours after it was caught. But it also
sells a variety of sausages, including ones for University of Oklahoma
and Oklahoma State University fans. The OU Boomer is made from sriracha
sausage with chili, garlic and scallions, while the OSU Cowboy variety
has ground brisket and house-made barbecue rub with Shiner beer.

The
Meat House will take special orders, such as a gluten-free soup, and
offers business lunch and event catering. For the holidays, customers
can order either raw or smoked turkeys and roasted prime rib tenderloin.

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