{"id":3359,"date":"2012-08-28T14:30:26","date_gmt":"2012-08-28T19:30:26","guid":{"rendered":"http:\/\/svmedaris.wordpress.com\/?p=3359"},"modified":"2012-08-28T14:30:26","modified_gmt":"2012-08-28T19:30:26","slug":"sausage-making","status":"publish","type":"post","link":"https:\/\/marketweightpress.com\/here\/sausage-making\/","title":{"rendered":"Sausage making!"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

Here’s the hot one:<\/p>\n

\"a<\/a><\/p>\n

\"Porkert<\/a>

Porkert brand sausage maker<\/p><\/div>\n

 <\/p>\n

This year’s hogs are still in the pasture. Butcher date coming up in September :-(<\/p>\n

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)….<\/p>\n

But, I guess that means happy meat too. :-)<\/p>\n

We used Bryan’s Porkert sausage maker, from the Czech Republic (here’s a link to what looks like the all-metal version<\/a>). I want one!<\/p>\n","protected":false},"excerpt":{"rendered":"

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” […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[38,39,40,43,45],"tags":[474,475,476],"class_list":["post-3359","post","type-post","status-publish","format-standard","hentry","category-death","category-farm","category-hog","category-meat","category-pigs","tag-cased-meat","tag-pork","tag-sausage-making"],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p35JA0-Sb","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/marketweightpress.com\/here\/wp-json\/wp\/v2\/posts\/3359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marketweightpress.com\/here\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marketweightpress.com\/here\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marketweightpress.com\/here\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marketweightpress.com\/here\/wp-json\/wp\/v2\/comments?post=3359"}],"version-history":[{"count":0,"href":"https:\/\/marketweightpress.com\/here\/wp-json\/wp\/v2\/posts\/3359\/revisions"}],"wp:attachment":[{"href":"https:\/\/marketweightpress.com\/here\/wp-json\/wp\/v2\/media?parent=3359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marketweightpress.com\/here\/wp-json\/wp\/v2\/categories?post=3359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marketweightpress.com\/here\/wp-json\/wp\/v2\/tags?post=3359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}