This is turning into an annual event…. Making sausages with Bryan (and Alicia). This year we made 3 kinds: a Longuiza one, a southwestern (hot) one, and a mild apple/herb one.
Made them this past weekend so that they could “rest” and the flavors meld (in the fridge, and now in freezer) for a “Handmade” gathering this upcoming weekend. This pork is from last year’s (2011) hogs.
Here’s the hot one:
Porkert brand sausage maker
This year’s hogs are still in the pasture. Butcher date coming up in September :-(
Why the sad face? Because this year’s pigs-now-hogs are super-cute and friendly–always talking and happy to see you (and your food gifts)….
But, I guess that means happy meat too. :-)
We used Bryan’s Porkert sausage maker, from the Czech Republic (here’s a link to what looks like the all-metal version). I want one!
