Architect by day, Sausage-maker by night.

Not many artisan sausage makers can also have their work found in the Library of Congress.  But Kyle D’Agostino is not your average purveyor of cured and smoked meats.

In 1992, the Rhode Island-born architect/archeologist-cum-sausage maker accepted a 13-week internship with the National Park Service, documenting the industrial side of Birmingham’s physical history for the Historic American Engineering Record (HAER).  His maps of places like The Brookside Mine and Boshell’s Sawmill are now part our nation’s official record.

But fast-forward to 2011 when D’Agostino got the itch to make his own sausage, using the best ingredients possible, all sourced within the state of Alabama.  Using time-honored methods and a 14-foot smoker trailer called ‘BearBaCue’, he imbues each variety (Chorizo, Merguez, Andouille, 

Bratwurst, Boudin and more) with flavors that are uniquely of this place, yet still traditional in profile.  Like good small-batch bourbon, he makes each product in smaller 30-pound batches, which allows him and his D’Agostino Sausage Empire team to maintain impeccable quality and consistency.  That attention to detail shows; what began as a hobby has blossomed into a full-blown passion that is downright contagious.  "Having sampled Kyle's sausages, bacon, and tasso, James Beard-award winning Chef Frank Stitt, Chris Dupont (Café Dupont), Mauricio Papapietro (brick & tin) and Brian Somershield (El Barrio, Trattoria Centrale) are just a few of the chefs who are eager to include D’Agostino Sausage Empire products on their menus.  "D’Agostino proudly notes, “I like to think that each link carries the history of the guy who made it AND the land that provided the ingredients.”