Thursday, September 2, 2010

Sausage making - round IV

Stuffer loaded with casings and ready to go!

Here we go! Not too bad, not too bad!

The finished product before linking. Yes, I'm leaning back for emphasis!

Twist every four to five inches...

Finito! This was really great fun! We think we'll move onto a dry-cured sausage in a "Sacisson Sec"...These will be grilled this weekend!

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