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.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.