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Unclogging the Nozzle
Yet More Grinding
You can see how the meat comes out of the grinder here.
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Uploaded on Jan 23, 2012
Finished Links
Teamwork
Stuffing sausage is a two-person job: one to feed the meat in, and one to make the links.
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Uploaded on Jan 23, 2012
Feeding
The plunger helps put pressure behind the meat to fill the casings.
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Uploaded on Jan 23, 2012
Twist
Spooling the Casing
Natural casings have to be carefully threaded onto the stuffer nozzle and spooling on before you begin.
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Uploaded on Jan 23, 2012
Seasoned Meat
Pork tossed with salt, pepper, fennel seed, and parsley. This will cure for at least two hours before being ground for sausage.
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Uploaded on Jan 23, 2012
Sausage Ingredients
Chicken Pot Pie
Pecorino Romano and Gruyere
Pulling Pork
The husbands get to work shredding the 16 lbs of pork shoulder I smoked on Christmas Eve.
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Uploaded on Dec 28, 2011
Pot Roast
This pot roast was absolutely amazing. 10 hours at a low temp in a bath of good dark beer will do wonders.
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Uploaded on Dec 28, 2011
Giant Bean
I ignored my green bean plants for a while because I thought they were all dead. Turns out one of them was still busy growing this very large bean!
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Uploaded on Dec 28, 2011
