CLEVELAND - A Cleveland business, Ray's Sausage on East 123rd Street, gets a big shout out on Monday night's episode of the Travel Channel's Bizarre Foods America with host Andrew Zimmern.
Zimmern checked out the souse made at Ray's. That is a sausage product made with pig's snoot, ears, tongue, cheek meat and secret spices.
It comes in a loaf and is usually sliced and eaten with cheese and crackers. It can also be used to make a sandwich.
Leslie Lester, a third generation family co-owner, said Zimmern went through the whole process and "he even put his hands in and did some work and we sliced up a couple loaves of souse and he tasted it and he loves it."
Lester says souse is known as a gourmet product and Ray's is "made with love. That's why everyone loves it."
Ray's Sausage is also the only company in the country to make a 100 percent all beef souse.