I am glad the Giants won. I do not care for New England and I think that coach is an utter slob. (I dislike him so much I'm not even going to bother figuring out how to spell his name.)
~~
Mr. Big Food and I spend a considerable amount of time in the kitchen yesterday-- about five hours. We worked together to produce a bunch of stuff. The highlight of our production was 14 1/2 pounds of homemade sausage: Three pounds of Pennsylvania Dutch, five pounds of Sweet Italian, and six and one-half pounds of pork sausage. It's curing in the fridge right now, and then it will go into the freezer. This much sausage should last us three to four months.  |
| One of the many nice things about making your own sausage is that you know exactly what's in it. |
To make homemade sausage, you need only one specialized piece of equipment-- a meat grinder or grinding attachment for your mixer.
 |
| This is an electric grinder. When we first started making sausage, we used a hand-cranked table top model. |
 |
| A scale is useful if you make sausage on the scale that we do. |
Mr. Big Food and I each have our own tasks in the sausage making process.
