History

 

Saint Joseph’s German Sausage Festival began in 1969 with a 200-year-old recipe from Austria belonging to Marie Bednarz. The recipe was multiplied for the Slaton version. The first year, 524 pounds of sausage were made. This year, 8,000 pounds will be produced. Jalapeños are added to 1,000 pounds for those who like a little more spice. This year—for extra spicy sausage—habañero peppers will be added.

 

Preparation starts months in advance. During Sausage week, church members, school parents and friends gather to make 600 pounds of German potato salad and 150 loaves of homemade bread, and Saint Joseph Ladies Quilters make quilts.
All of the proceeds directly benefit Saint Joseph Catholic School.