Kitchen Diary

For now just some pictures, comment when  I’ve got a little more time.

Organic pork shoulder, belly fat, sage, caramelized onions and apple sausage mix.

Chilling outside. This was just the first batch. We made many, many sausages that day. Cold weather is perfect, as heat, even just warmth, can ruin a good sausage mix. The colder the weather and the tools, the better. This is especially true for fine, emulsified sausages but even a rough cut mix benefits from chilling.

Finished in the smoker.