SausageFest 2010 was a huge success -- 50 lbs of pork shoulder cut up, ground, and stuffed into casings. Italian sausage, Hungarian paprika sausage, Southwestern green chile, and British bangers. Lots of sausage and lots of beer on a 56 degree Feb. 6 day in Seattle. Couldn't be much better.
3 comments:
i love the difference between the two grinder pics- compare the sheer volume coming out of the grinding plate! that thing is awesome...
Looks like a "good time was had by all" with the sausage-making! Yum, yum!! Mom
What a project from start to finish. I didn't see any women in these pictures. Must have been a guys only culinary experience. I think you fellows are awesome!
Danielle
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