THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Trey Goodwin
Smokehouse manager Trey Goodwin moves a rack of sausages to the chill room. (Jonathan Wiggs/Globe staff) Jonathan Wiggs/Globe staff

Sausage company does it with smoke and mixtures

By Lisa Zwirn
Globe Correspondent / August 22, 2007

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Monday is pork sausage day. On Tuesday, the crew at the Boston Sausage Company (better known as the Smokehouse) makes all varieties of chicken and turkey sausages. Wednesday is mostly for packing, because on Thursday, the sausages and smoked meats are shipped to restaurants and hotels in time for the weekend. Fridays the cycle starts again with cutting, curing, and ... (Full article: 688 words)

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