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Not the best place to dry the sausages...

Hanging from my pot rack/light fixture over the kitchen island...

 

Kroger had Boston butts on sale for $1.49/lb, so I decided to make some sausage.

 

The different lengths are due to my inconsistency in how densely I packed the casings. I tried to adjust the length to make the thickness more consistent...

 

Pork shoulder (Boston butt), coarse grind

Red bell pepper, onion, garlic, jalapeño, soy sauce, cumin, garlic powder, salt, black pepper, cayenne pepper.

 

I took about three pounds on fine grind and portioned in one pound bags to put in the freezer for other uses. I also used the bone and scraps to make stock, along with onions, garlic, herbs and black pepper...

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Uploaded on October 13, 2013
Taken on October 12, 2013