We started a homemade sausage gig with friends last spring. This was so much fun and delicious that we decided to do it again, as the sausage supply in the freezer was dangerously low for this non-vegetarian family.
What better than the Saturday after Thanksgiving to make sausages again? It rained all day, so we were happy to work in our friends' basement to cut, grind and stuff our goodies. Four kinds were prepared this time around: salt, pepper, garlic powder; salt, pepper, cayenne pepper; salt, pepper, bourbon; salt, pepper, Italian seasoning. Yum!
Cutting & seasoning pork
The artist at work
Grinding meat is hard work when done by hand
Helping with great-grandma's sausage stuffer
Sausages are still in the smoker, so we're eating spaghetti.
Jill & Sara teaching Alex all about nail polish
Is it time to go home?
I want to taste these sausages!
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