Tuesday, February 09, 2010

A Week of Making Field Roast - Day 3



Hello! Jennifer here, I work in the office at Field Roast. Our Smoked Apple Sage Sausages are our most popular retail product. Perhaps it is the sweet and savory goodness that sizzles right out of them when you put them in hashes for the morning. Or when they are sliced and crumbled into rice dishes, pastas and stews. I really prefer the Mexican Chipotle, which is spicy enough to satisfy my cravings for food that heats you up from the inside. I love it in tacos and and jambalaya.
Our mixing, cooking and packaging processes are as simple as the ingredients of our meats. The above picture is of our sausage linker. It helps us measure the weight and length of our grain meats by allotting specific amounts of into our nettings and casings.

Next you see the Mexican Chipotle Sausages (or MC as we say here) being clipped and cut into groups of four for our retail sausages that are sold nationwide!

In an earlier post, David eluded to our sophistcated labeling process, and we do this all by hand. Our labels and packaging are a reflection of the simple tenets of good cooking that we base all of our recipes on. I like that when I started working here almost 4 years ago, there were about 9 people working for Field Roast. Now...there are about 32. Meanwhile, our sausage linkers and dough mixers are not given more jobs to do, though they are asked to do them more often..the bottom line is despite our growth it's people, not machines who are most involved in making Field Roast. I like that.

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