Great news! Our sausage making is done for another year! Great way to spend family weekend, hard work and good food! This is a real bonding experience for the whole family and extended family with the added bonus of good food for at least the following year. We cure some large sausages making the "soppressata" salami and vacum seal and freeze the rest so we can bar-b-que them in the summer. We control the salt content and the fat content making them very lean and much less salty than what is available commercially. All told we had over 110 lbs net (off the bone) of meat that we made into sausages! Starting from "scratch", that is buying the whole cut, New York shoulde and butchering it ourselves, then grinding it, seasoning and stuffing the casings. It's quite the process but worth all the work in the end!
So now it's back to the business of sewing and teaching!
Maria Calautti, "Jack of all trades"