Homemade Sausage Making

After Sundays gourmet CW burgers I got up yesterday morning and pounded out 18 pounds of Italian sausage. I decided to keep it simple and used just PS Seasonings 260-B mix and two and a half cups of cab.



The entire effort was completed in just under three hours. Didn't pop one casing during the stuffing or linking, makes for a lot less frustration.



For my father-in-laws B-Day dinner last night I used some ground tritip from the burger effort the day before and the Italian sausage that was left in the hopper and produced a delicious meatloaf. To compliment that I made a large eggplant parmijano and a artichoke fritatta, two of his favorites. After dinner my wife presented me with my new custom-made personalized chefs garb.



Life is good! RAY

Well deserved, pal!
"Chef Ray" has a nice ring to it. Congrats.

Best Wishes,
Chuckwagon

Watch out Ray! The Food Network just might come lookin' after ya and that will be the end of your retirement!

Ray, your wife must feel so lucky to have you.
Best wishes Ursula

ursula wrote:Ray, your wife must feel so lucky to have you.
Best wishes Ursula

Thanks, things work out great. My wife hates to cook, but loves to work. She deals in international finance and does quite well, right from a office in our home. I take care of the house, yards, grocery shopping and cooking, been retired for a little over six years now. Get to start collecting my carpenters union pension and SS in just over four months, time to get some payback! RAY