ELBERTA, Ala. — This year, Elberta’s German Sausage Festival promises to be meatier than previous, despite a dwindling economy.

The festival which began with only a few grills and local vendors, has expanded to a size that now fills the entire park. Started as a small fundraiser, its potential was seen when it became a real money maker for the town. The festival was originally run by the Ladies’ Auxiliary and the Elberta Fire Department. The auxiliary later disbanded leaving the festival to be run solely by the department.

Newly-elected Mayor Marvin Williams — who was also previously the festival director when he was the town’s fire chief — looks forward to going to the festival and being like everyone else.

“I enjoyed it when I did it,” Williams said. “But us old guys enjoy sitting back and letting someone else have their turn and take the reins. The best part of the festival is going back and talking to the vendors who have been coming since I ran it. It’s nice to see them twice a year and say, ‘Hey, how are you? How’s your family?’”

Last year the festival ordered more than 7,000 pounds of sausage from Farm Fresh Meats in Robertsdale. Many wondered whether this number would be repeated this year due to the economy. Organizer and Fire Chief Steve Kirkpatrick said that they will not be ordering 7,00 pounds, but not because of the economy.

“We are ordering an extra 1,000 pounds this time around,” Kirkpatrick said. “The economy is going to effect this year’s festival; it’s going to make it better. People want to get out and do something fun and affordable like this, so we expect big crowds.”

Williams agrees saying that the festival is not only affordable, but a tradition for many. A tradition, that money struggles can’t deter.

“People have been cooped up all winter and they want to break out,” Williams said. “The festival is twice a year, these two times a year people who have lived in Elberta their whole lives get to go out and see people that have moved away, but they have known their whole lives. They come out twice a year to meet, have a beer and dance. The economy won’t affect that.”

The secret to a successful sausage festival is, in fact, the secret recipe by which the sausage is cooked. Created in 1953 by Elberta’s Locker Plant manager Alfred Stucki, the secret recipe has only changed hands a few times over the years. Today, it lies with Chuck Childress of Robertsdale’s Farm Fresh Meats.

“I’ve had the secret recipe since 1979,” Childress said. “I’m the only other person to have it [besides Stucki]. It’s not written down, it’s in my head. It’s safe there.”

Not only is more sausage coming, but more vendors and organizations as well. The festival, which serves as a fundraiser for the fire department, will take the funds raised and put the majority toward the half million dollar fire truck purchased last year.

The funds also help the department continue their day to day operations so that they can have effective equipment for volunteers old and new; firefighters Williams keeps an eye out for.

“I love going out and getting to see all the new guys coming in [to the department],” Williams said. “Being able to raise the money so the young fireman can get the equipment they need is rewarding to watch. They are the future of Elberta.”

The Sausage Fest is this Saturday, March 28, from 8 a.m. to 6 p.m. in downtown Elberta. Sausage will be served as long as it lasts.