food, history, rural life, and how we connect our cultural past and future
Sausage making Saturday at Indigo House
It’s been a long day of sausage making from meat that I’ve been saving in the freezer for just such a project. Kierk and Jenny are my right-hand-persons, full of help, and laughter and we still have a long day tomorrow to finish it all up. We got the Norwegian Dry Sausage mixture in the fridge to cure all night before stuffing it in casings tomorrow. Today we mixed and made Italian Sausages from our home grown pork. They will hang in the fridge overnight to dry a bit and then YUM!!!