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Sunday, August 30, 2009 

Sausage Sunday

Not much to report re: Howling Hog at the moment, money's been tight so I haven't had the pit going since St. Divots in August. But, I've still been playing with food. Today I spent the afternoon grinding up two batches of sausage. 10lbs. of sweet Italian and 5lbs. of a beef sausage of my own creation, with a bit o' spice and roasted red peppers. Tis' a lovely thing!

My spicy beef sausage, pre-grind. Cilantro, oregano, garlic and other spices make it tasty!


Ground beef sausage (with 25% pork fat to keep it moist)

A couple of hanks of the Sweet Italian. Wicked good.