Tag: sausage

Once again

We are out and about, having walked to the bank, then on to the Mercado.

Tomorrow we are going to go to Costco for milk. It is about 10 km. but the cheapest place to buy cases of milk. To buy the liter boxes individually is cost prohibitive. This time, however, we are only buying for ourselves and the Garcia’s. Should not be too expensive.

Today, though, we have to pay one half of our association fees and the balance next month. It rounds out to roughly $1000 total for the year. Not bad consistency the building in which we live.

On another note, I made 7 lbs. of Italian sausage this morning from scratch. We now have 10 packages of same, each roughly 200g. up to 400g. And it is delicious. Better than what we used to buy in the store.

I cleaned out all of the pork butt from the freezer, giving me the 7 lbs. and off I went. Here is what happened.

Cut up and ready to grind.
Ground and mixed with apices, ready to package.
Ready for the freezer.

The small package on the top right pile is for tomorrow; I will fry it up in a couple of patties to see how the flavors melded. This morning, it was amazing. Going to need just a bit more fennel seeds though.

Tomorrow, I plan to make spaghetti and sauce, all homemade, from scratch. While that comes together, stay happy, stay healthy, stay safe. Wash your hands, cover your mouth, and protect your loved ones.

Italian sausage day

Today is international Italian sausage day.

Well, it could be if someone decided to make it thus. So, I just did.

Today, I am making Italian sausage, from scratch. I found a pair of really good home cooks on YT yesterday, who are Italian, and just started on YT last year. Their channel is Cooking with the Coias, where Ivo, and his wife Laura Coias, both in their late 60’s, or early 70’s, show one how to cook different Italian dishes, step by step. Fortunately, for me, they made, wait for it, Italian sausage.

Almost 7 pounds of pork butt, a jar of red and orange bell peppers that I preserved a year ago in salt water, and the required spices. Yum

So, I have gathered up all of the spices, and, of course, the pork needed to make this deliciousness, and, am, currently, whilst I type this missive, defrosting the pork. When it is done defrosting, I will grind the pork through our amazing multitasking Kitchen Aid appliance, and make sausage.

It slices, it dices, it spews forth ground meats, grated cheeses, planed vegetables, handmade pastas, you name it; it does it all. (Of course, you have to have the requisite attachments, which, fortunately I do. They were, of course, birthday, and Christmas presents to myself. 😉

Recently, I have been so hungry for Italian sausage, or things made with it, that I searched the internet for recipes to make said sausage. We can buy it from Simply Sausages™ here, as you may remember, but it is too costly at the moment; especially since we have everything we need at hand.

So, while I make sausage, you stay happy, stay healthy, stay safe. Wash your hands, cover your mouth, and protect your loved ones. I will show you how everything turned out. Next time.

Post script: a very happy 21st birthday to our first grandchild, Isaac, whom we love with our entire hearts.