The year Chris Pollard was born, his father Dave bought a meat market. So, of course, Chris grew up there: stocking shelves, bagging groceries and hanging out behind the meat counter.
He’s 28, now, and Chris Pollard is about to take over The Store: Old-Fashioned Meat Market in Raytown.
Now that it’s grilling season, it’s time to step up the sausage production to about 500 links a week. They make at least a dozen different kinds, like andouille, polish, pineapple, chorizo – even a Swedish potato sausage around the holidays.
Their specialty is the Italian sausage. Dave Pollard got the recipe decades ago from a butcher at a Price Chopper.
For Central Standard's annual sausage show, Chris Pollard gave us a demonstration of his sausage-making operation.
