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The cast-iron sausage presses used for Zion
Lutheran School's sausage stuffing are mounted on thick boards for
support. The boards are clamped to counters in the school's kitchen
when in use.
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Dale Steffens and Kent Kleinschmidt assembled
and checked meat presses on Wednesday before the sausage stuffing
process began. Three presses were set up for three teams who would
make sausage ropes. |
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Kent Kleinschmidt coiled several feet of sausage
rope in order to pass it to the next station, where it was cut it
into links that will be cooked on Saturday.
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(From left) Hard Rock, Joe Funk and Vernon Haseley were a three-man team that pressed sausage, filled the skins
and coiled the sausage ropes before passing them on to the next team
for packaging. |
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Larry Stanfield cut the sausage ropes and
passed the shorter links to Mark Hunsley, Ron Goldhammer and Joe
Stambaugh for bagging in preparation for Saturday's breakfast.
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Tom Tripplett weighed sausage before Cass
Benner and Dennis Knauer bagged it to freeze. Aside from link
sausage used for the breakfast, bulk whole-hog sausage will be sold
in 1-pound packages for home cooking.
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