After our massive success with taking someone else’s sausage and putting it through the Porkert, we went to the grocery store and got ingredients to make our own. I think we’re onto something now.
We made Hot Italian Sausage and here are some pictures that you will either love or hate, depending on whether or not you are sick of my pork stories. I love the pork. It’s the other white meat, you know.
Here’s the basic mixture after one pass through the grinder:
Here’s a test portion cooking so we could check the seasoning:
All full and twisted:
I didn’t like the way my twists were holding and we wanted to cut the long link string into smaller batches so I tied them with kitchen twine, I know, I’m an amateur:
In other news, the rosemary plant we’ve had for a few years and that has finally started to look hale and hearty, bloomed:
Everyone likes to eat out of the bird feeder:
That looks really good! Did you cook any up?
I love pork too. We just finished up our stash of bratwursts.
We put some on pizza the other night and it was delicious. We’ve also tried it plain, on its own and think it is too salty that way. It has good flavor when combined in a sauce.