The Sons of Italy in Bellaire started three weeks ago, with 3,000 pounds of fresh pork.
About 17 of the 500 members gather in the kitchen and carry out the tradition.
"We find that the volunteers are not hard to come by because it's part of their heritage," says Dick Vanelle, president of the Bellaire Sons of Italy. "Their fathers, their uncles, their brothers have done it for years."
"Well, the quality is impeccable," says Judge Frank Fregiato, a Sons of Italy member. "We use the finest pork that can be bought. We grind it several times. And then we add our secret ingredient that we have used literally for decades, which is fabulous."
These sausage chefs are teachers, judges and all kinds of professionals by day.
The mayor of St. Clairsville put on an apron this year.
He says the fellowship and comradery is the best part.
"This is a great bunch of guys, and they are hard workers," said Mayor Bob Vincenzo. "They've done this for years. This is my first year helping out in the kitchen. And I'm really enjoying it. I'm learning a lot."
They cook the sausages with onions and peppers and serve them on a bun from their booth at the Upper Ohio Valley Italian Festival in Wheeling.
People come from miles around for a sandwich.
So what is the secret ingredient that makes them so good?
"A lot of hard work, a lot of love, a lot of sweat," says Vanelle. "And the secret ingredient? If we'd tell you, we'd have to shoot you!"
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