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Oh dear, Stitchawl. I think there might just be one or two things we would not agree with in that list.
Here on the Wet Coast, it promises to be another grey and damp day, but there is hope on the horizon. None the less, I'll spend today indoors, starting several batches of sausage. I've got three pork shoulders and a fresh ham to debone and convert into sausage of various varieties over the next week or so. First up will be a new one for me, a typical Southern US breakfast sausage in link form. Seasoning will be primarily sage (but with a touch of nutmeg and ginger) and a bit of red pepper for some heat. Stuffed in lamb casings.
In my cup: Fresh squeezed orange juice, and Peet's Anniversary Breakfast Blend is brewing in the pot.
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