The Undo's Upper Ohio Valley Italian Heritage Festival takes place the coming weekend and members of the Bellaire Sons of Italy are busy preparing nearly 3,000 lbs. of Italian sausage for the weekend. It's something these members look forward to every year. Tuesday morning, a group of 20 people gathered inside the kitchen of the Bellaire Sons of Italy Lodge 754. First, they cut up the pork, then add seasoning with secret ingredients, then grind the meat and stuff the casings.

"It's probably the best sausage you'll get this side of Italy,” said Sons of Italy President Mike Dossie. Everybody worked together, each holding different roles. “When it's all said and done, we'll probably have made about a ton and a half of sausage, you may find that hard to believe, but it's true,” said Dossie.