Last weekend I took a sausage-making class (hands-on practice, recipes, and helpful Q&A from the owners of Jablow’s Meats). I don’t have time to write much up, but it was fun, informative, and I especially like the sweet italian sausage we made (with plenty of garlic and toasted fennel seed):
(yes, everyone photographs sausage being extruded out of the piston into pig intestine:)
Hat tip to relatively new organizations Curiosity Atlas for organizing and Good Eggs for hosting.
Tasting the prototype sausages:
