Friday, February 3, 2012

Ghosts Of Sausage Past

Making 30# of Texas Hill Country Hot Links today ... for a buddy's Superbowl party out at his farm.  I've got all the meat prepped and all the spice blends made ... just a matter now of grindin' and stuffin' ... then smoke them Sunday afternoon.  The composite pic above is some of the fresh sausages that I've made in the past:  andouille, chorizo, hot links, italian, german, bulk american breakfast sausage, brats, etc.

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