Spring 2010 - Making Hungarian Kolbasz

in Liverpool, New York - Part C

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Making Hungarian Kolbasz continued.

Packaging the sausage and keeping track of the orders.

Once you package and check off the orders
they have to be put in the walk-in refrigerator.


Our walk-in refrigerator only works in the winter.
So we only make sausage in the winter.
These are just the packages over one pound.
The table on the other side of the refrigerator is for one pounders.


This is the last of the meat. All of the orders have been filled.

One of the things we look forward to is
making sausage patties with some of the left over.


One sandwich is not enough after all that hard work!!!!

Hmmmmm Goood.
I can't wait until next year.


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