It's That Time of the Year Again

Time to make the sausage!  This time we were at the organic farm where the pigs had been raised.  Always a great time!  I'm so lucky to be included in this process each year.  It's become a pivotal part of my calendar.

Chopping herbs for the Meadow sausage

Trimming & cutting meat

Grinding pig skin for the cotechino (super yummy!)

Sustaining mid-day meal!

Sausage Party: G-Rated, Don't Worry

File under:  Long Overdue Posts

A recent blog post on the Alabama Chanin site about The Fatback Pig Project reminded me of the sausage-making weekend in January.  Here are some images from that weekend.  This is the third year I've participated, and as long as they allow me to come back, I'll continue on.  I love the conversations we have, the drinking and eating we do, and the whole community aspect of it.  Plus, I learn a lot about making sausage.  I'm hoping that next year I'll be on top of it and be able to make the Pig's Head Pancetta from Sean Brock's Heritage cookbook.

There's much to be said for knowing what goes into your sausage!