Sometime last winter I took a class on salumi making at the Fatted Calf Charcuterie in Napa. Then I took a Pâtés & Terrines class. Then I took a Whole Hog Butchery class. Now I am completely obsessed with the pig and crispy, juicy, flavorful SAUSAGE!
I am now the proud owner of a Kitchener 5lb Stainless Steel Sausage Stuffer. Sausage party anyone?!
Wow, that looks like a serious machine. I am the proud eater of a batch of Susannah's sausages and I can attest they were super duper YUMMY.
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