March 3, 2010


I love eating sausage. Who doesn't? One of man's finest creations, a sausage is a pocket of meat goodness without need for a wrapper. I had been putting off the dastardly duty of making a batch for better than a month and finally just had to suck it up. Playing with your meat can be fun, don't get me wrong, but it can often be a laborious and tantric task. Luckily, there's always a happy ending. I set to making some spicy snack sticks and a batch of bratwurst, Wisconsin style of course. It was time to get my sausage on.

cubed pork
ground pork
stick seasoning
stuffed sticks
hanging sausage
smoked sticks
packed sticks
Best to divvy those sticks up and pack 'em away in the freezer for later. Lest the roughfisher and his little helper down them all in one sitting.

ground pork
brat seasoning
sausage press
Those brats have the right to be served with brown mustard, onions, pickles, and kraut, with a tall mug of ale to wash it all down. Anybody caught drowning their weenie in ketchup will be shot on the spot. No exceptions.