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Karen and I have made 10kg of sausages today. Unless the kids get wind of them, they should keep the two of us in sausages for goodness how long.
We made two sorts. One made from pheasant, rabbit and pork, while the other one, we made from venison and pork. With a few variations, we made both sausages from recipes that came from Michael Ruhlman and Brian Poclyns book ' Charcuterie'
Guess what I'm having for dinner this evening.
Now its time for another hellish job.
We've done the sausage making bit during the day and now this evening, we're going to be bottling a barrel of cider. I may very well be forced to do some quality control, what could be nicer? Its not quite heaven but I must be getting pretty close to it.
We made two sorts. One made from pheasant, rabbit and pork, while the other one, we made from venison and pork. With a few variations, we made both sausages from recipes that came from Michael Ruhlman and Brian Poclyns book ' Charcuterie'
Guess what I'm having for dinner this evening.
Now its time for another hellish job.
We've done the sausage making bit during the day and now this evening, we're going to be bottling a barrel of cider. I may very well be forced to do some quality control, what could be nicer? Its not quite heaven but I must be getting pretty close to it.
Wot's that?? You didn't offer me any..............
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