May 6, 2026
Students in Animal and Food Science recently got a hands-on look at how a retail meat product is made — by making their own bratwurst sausages from start to finish.
They cut, ground, seasoned, mixed, and pressed their own pork sausage recipes while learning about the fabrication process and following safe food handling procedures along the way.
Experiences like this give students the chance to apply classroom learning in a real-world setting and build practical skills they can carry with them into the future.
A big thank you to Mr. Bill Stone for helping procure the pork shoulders and to Big Poppa Smokers for providing the sausage seasonings.
Rumor has it the brats turned out fantastic! #SR3Family #WeAreSR3