Sunday, January 20, 2013

Sausage Sunday

Ken at the grinders and stuffers
Some people have a super bowl Sunday in winter.  Ken has a sausage Sunday each fall or winter.  Today when temperatures were chilly he spent the day mixing up three batches of sausage.

Imagine me at the kitchen aid on the casing end; Ken on the stuffing end
  I volunteered to help fill the casings. 

First he grinds the meats.  Then he weighs and combines meat with spices and herbs.  He consulted me on this.  There were three batches: a savory, an Italian, and a chorizo.

First batch: savory
All the sausage is in the freezer and Ken is cleaning up.  At this house sausage is "fast food."  Thank you, Ken!

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