Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Making sausage was really hard and I got blood and guts all over my kitchen. It was totally worth it though.
Home made chorizo for June's Charcutepalooza challenge.
Blazing Hot Turkey Sausage for Charcutepalooza
Intestinal Fortitude and "The Great One" are featured posts at Bona Fide Farm Food for this month's Charcutepalooza challenge.
We knew we were in for trouble the moment we got the phone call that said “I’ve got 30 pounds of pork…wanna make sausage?”
The making of Spanish chorizo and spruce-flavored duck salami, with a helpful digression into pâté for the stuffing-averse.
Asian-flavored chicken sausages topped with a tart mango slaw and sweet/pungent mustard, created for Charcutepalooza
What better way to deal with rabbit than to make asiago, porcini and garlic sausages with it?
A sausage challenge indeed. It's not so easy to get all that meaty goodness into those twisty little casings. Photos by Niamh Malcolm.
Post #6 for Charcutepalooza, let the good times roll!