Sausage is Klaus’s link with the Farmer’s Market

He’s back by popular demand. Klaus Schurmann made a myriad of sausages and built up quite a clientele when he operated Old Country Sausages in North Lethbridge. Then he moved to Raymond where he and his wife Mary Lee opened a different business.

But Klaus eventually found time to put his German training to work. The results-and the customers’ response – are part of the growing success of the Lethbridge Farmers Market.

“Some of my former customers heard I was making sausages, so they came down to Raymond to buy them,” he explains.

Then they suggested he take out a booth in the local Farmers Market, held Saturday mornings in the Exhibition Pavilion. Klaus and Mary Lee decided to take that advice.

“That’s how we got started there last September,” he says. “The response has been very good.” The Schurmanns have expanded their offerings considerable since opening their booth, and they’re also broadening their customers’ knowledge of sausages by offering samples week after week.

For those who can’t wait to eat their sausages at home, Klaus also features sizzlers – a smoked pork sausage – served on a bun.

Like all Old Country products, they’re made without fillers, monosodium glutamate or preservatives. “No on else is making sausages this way,” at least in the Lethbridge area. “And all our fresh sausages are made with sea salt.”

Production will step up when the Schurmanns complete their new shop and smokehouse east of Raymond, later this year. But there’s already plenty of variety. Mary Lee says she’ll be offering many choices, for many tastes, when she opens for business Saturday. While they begin with inspected pork or beef