TAYLOR’S SAUSAGE IN CAVE JUNCTION, OREGON

            One might easily drive past the unpretentious entrance to Taylor’s Sausage County Store as you motor your way to or from the Oregon coast, but as any local will quickly tell you - to do so would be a hugh mistake.

History

            The Taylor family fine sausage business dates back to 1924 when Great Grandpa Taylor brought the family recipe from Europe, settling in Calgary, Canada.  In 1932 Grandpa Taylor moved the business to Southern California to the world-famous Hollywood Farmer’s Market, serving his famous Taylor sausages to Hollywood stars for over 19 years.

Charles Taylor

            It was post WWII that third-generation, and Korean War veteran, Charles Taylor left the hustle and bustle of the big city and headed north in search of a quiet country place he could call his own.  In 1970 he purchased a small meat shop in Cave Junction and moved his family to the Illinois Valley in Josephine County, Southern Oregon. 

            To ship products across state lines it became necessary to build a new and modern USDA-inspected sausage kitchen where he could process meats under, indubitably, the strictest meat inspection system in the world.  The current Processing Plant, located a very short distance from the Country Store, houses an

on-site USDA inspector.  Rest assured, Taylor’s Sausage only uses the finest meats with natural spices from around the world.  True to their vision, natural smoking hardwoods, natural casings and an absolute minimum of preservatives are used during the production process.  It is this demand for perfection that makes Taylor’s Sausage best in its field.

COUNTRY STORE AND RESTAURANT

            Located in the heart of the small community of Cave Junction, population 1950, the Country Outlet Store and Restaurant opened for business in 2005 with Scott Taylor at the helm. You will find large portion home-style cooking prepared fresh daily at below average prices.  Today it remains open 7 days a week offering over 100 specialty items, all handled at their Processing Plant.

            Taylor’s is especially proud of their employees, some starting as early as 4am baking the daily biscuits.  Scott shows great satisfaction in being able to offer employment opportunities to High School Seniors and Rogue Community College students. 

            I felt compelled to try the $3.50 full order house specialty “biscuits and gravy” but after consuming only half of the order decided their half order would have been a wiser choice.   Luckily they have ‘to go’ boxes.  Breakfast almost always sells out so arrive early. Busiest time is lunch traffic about 1pm. 

            Each Friday 5:30p-8:30p Taylor’s make available live music from different genres with reservation based dinner seating.  Off-the-menu ordering features prime rib and other house specialties. 

PROCESSING PLANT

            Stepping through the doors to the Processing Plant I instantly felt the sudden drop in temperature.  Each room in the building is temperature controlled for production requirements.  The Plant Manager is Terry Taylor but he was out of town the day of our visit.  We were introduced to Jason Kohler, Assistant Plant Manager.  Jason was born in Medford and has been 11 years in Cave Junction.  After being introduced to Charles Taylor, we dawned our fashionable white mesh hairnets and lab coats for our plant tour.  Beginning at the un-loading docks, we proceeded through each phase of the processing, concluding in the shipping department.

            At the un-loading dock hangs a clipboard used to track each truck arrival.  All meats arrive fresh, not frozen, and each item is temperature checked before it will be accepted.   Once accepted, identification numbers are assigned, allowing tracking through each step of the process. 

            With an average of approximately 130 employees at any given time, at first glance one would think it very chaotic with large carts of meats in various stages of production rushing to and fro.  Without traffic lights, each employee was cognizant of their surroundings and knew where to go, when to pass and when to wait.  It was like watching a dance recital. 

            By use of a color coded system cross-contamination remains in check. Blue bins and staff with blue aprons, red bins and red aprons and green bins and green aprons.  As we would move from one processing room to another a white foam mysteriously appeared on the floor, sterilizing our shoes.  

            It was after touring the Processing Plant with Chuck Taylor, now 83, that I came away with a deep sense of the pride and commitment that the Taylor family holds for each item produced – now numbering over 100.

            Don’t think the Taylor heritage will come to an end anytime soon – with fourth-generation son Terry heading up the Processing Plant and son Scott at the Country Store, the business is growing faster than ever with expansion projects in the works for both locations.

To find out more about Taylor Sausage, call 541-592-4185.  You can check out their website and place online orders at www.taylorsausage.com