Story Published: Oct 20, 2007 at 9:31 AM PST
Story Updated: Oct 20, 2007 at 9:31 AM PST
And this Sunday Saint Boniface Church’s Oktoberfest will feature something a little different - an authentic German sausage dinner.
Most folks in Uniontown are tight lipped about what makes their sausage taste so good.
"We don't usually give out our recipe, but it is a simple recipe," said Rita Moneymaker.
But Rita's husband Maurice provided a little hint.
"Even cutting, so that you get the seasoning dispersed evenly and then a good grind and that's about it," said Maurice Moneymaker. "That's the secret I guess."
Every year the Knights of Columbus partner with Saint Boniface Church to make the juicy links. This year is no different. About fifteen people gathered early Friday morning to start cooking. They made it look easy and had a good time in the process.
"They promised me maple bars," said Maurice.
"Well, you just twist it, pinch it, run it through, twist it again, run it through," said Grant Knight Randy Schlee, showing the final process of creating the tasty links.
The chopping, stuffing, mincing and dicing is just as much about tradition, as it is cuisine.
"It's been made by the Germans ever since they came into this country," said Jack Weber, with the Knights of Columbus. "They brought it from the old country, I think. So, they made sausage way back. It's 50 some years that we've been doing the sausage feed, I believe. I lost track of the time. But, I've been here ever since they started it."
Come Sunday, the sausage will be cooked to perfection and served with mashed potatoes, coleslaw, applesauce, rolls and a German dessert.
It happens Sunday from 11 a.m. to 4 p.m. at the Community Building in Uniontown, which is right on the main drag.
The cost is $8 for ages 13 and up, $6 for those between 4 and 12, and free for children 3 and under.
Besides the gourmet dinner, there will be a beer garden, a Sweet Shoppe, games, a country store, quilt raffle, and grand prize drawing.
All proceeds go to historic Saint Boniface Church.
