SMARTER SAUSAGE PROCESSING StickingIT OUT By Larry Aylward meat&poultry@sosland.com Photo by John Quinn The Sausage Shoppe perseveres through difficult years 22 I MEAT&POULTRY I February 2006 I www.MEATPOULTRY.com I t has been a rough road for The Sausage Shoppe the past few years. The Cleveland-based business, owned and operated by Norm and Carol Heinle, took a hit when the street on which it is located was tore up so water lines could be repaired. Construction workers arrived with their heavy equipment to fix the half-mile stretch of road on a summer day in 2002. They didn't leave until February of last year, nearly two-and-a-half years later. The Sausage Shoppe may as well have been a deserted island during that time. With the ripped-up street closed to traffic, many patrons couldn't access the free-standing brick building to purchase The Sausage Shoppe's bratwurst, German wieners, liverwurst and other sausage products that are processed in thehttp://www.MEATPOULTRY.com