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One of the first things Fisher did was to experiment with different sausages. It soon turned into an event, and 'Sausage Fest' was born.
"The first year I made sausages we got people to come out, and it turned into a party," Fisher told Daily Voice.
Last year the store went through over 500 pounds of sausage. Next Sunday, Feb 26, Barb's will host its third 'Sausage Fest.'
"This year we'll have 35 to 40 different sausages," Fisher said. "We make them all, and we'll have ballots so you can vote for your favorite. People can also try anything we have in the store."
Last year there was a three-way tie for best sausage - with Pear Kale, Smoked Andouille and (Moroccan inspired) North African Mint sharing top honors.
Some of the store's most popular sausages are the sweet and hot Italian, several varieties of chicken, apple and breakfast sausage. "People love those - we can't keep them in the store," Fisher said.
Aside from their well-known sausages, Barb's is a full-service butcher offering Hudson Valley meats, including grass-fed Black Angus raised on Meiller Farm in Pine Plains, pork and lamb also from Meiller Farm, and chicken/poultry from Fazio Farm in Modena.
Fisher, who grew up in Detriot before moving to Beacon 11 years ago, said she's enjoyed the ride so far and hopes to be part of the Beacon community for a long time.
"I was a math teacher at SUNY Orange, had a second baby, and wanted to start a business," she recalled. "I learned how to become a butcher, and I jumped in with both feet. It's been fun and crazy. Sausage Fest has been super fun, it's really fun making such a variety of sausages, and I love being part of the community and a small business owner. I hope we get to stay here in the future."
Barb's Butchery is located at 69 Spring Street in Beacon and can be reached at 845-831-8050. Barb's website can be viewed here, or find them on facebook.
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