How I Spent My Sunday
 

I've been Jonesin' for some Bangers, so ....


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7 lb of pork butt


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Grind pork butt and a pound of back fat.



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Make up a little rusk.


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Mix it all up with some spices.



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Tube it up into good Syracuse Casings casing.


THE PAYOFF!!

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Breakfast Bangers!


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Bangers and Mash, with rich onion gravy!

Up next - Bangers and Beans and of course Toad-In-The-Hole

Brilliant & well done. The best part is actually knowing what's in them.

Enjoy!

Now I'm hungry!

now my gout will flare up!! (sorry John, too soon?)

that looks damn fantastic!!!

Definitely! Pork, flour, baking powder, salt, and spices. No nitrates or nitrites or colors or other chemicals. The downside is you have to be a fanatic about cleanliness with the grinder/stuffer.
I forgo to mention, while I had the rinder/stuffer out I made 6 pounds of chorizo - 3 lbs of medium and 3 lbs of hot.

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SW Ohio is only a 10 hour drive from here. Keep em' warm!

My butcher, who sells the skins, told me to eat them that day or freeze them straight away.

These are venison (wild) and pork with fennel seeds and a few other things.


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Tis the Season
 

The wife bought 20# of pork and 5# of beef. Had these rough ground together by the butcher, added copious amounts of smoked paprika and garlic and a bit of salt and a few other spices.

About 1/3 of the above was combined with partially cooked rice to make sarmali (sp?), the Romanian version of stuffed cabbage leaves.

The rest of the meat was put through the hand cranked sausage machine and into real casings (which seem to have tripled in price since last year). Then hung to dry for a day and night and finally cooked and served with home made sauerkraut (from 20 heads of cabbage!). All of this is washed down with a homemade plum brandy of about 160 proof.

My holiday diet plan went straight to fail. Luckily, we give a bunch away to family and friends every year.

When my wife's family first immigrated the sausage recipe started out with: "Take one large pig . . ."

Sadly, the ensuing 35 years have thinned the family a bit and a whole pig is no longer an option. Still, it's good to have the remaining kin gather at the house for Christmas dinner with an old world menu.

Cheers!

"About 1/3 of the above was combined with partially cooked rice to make sarmali (sp?), the Romanian version of stuffed cabbage leaves."
~~~~~~~~~
I had Sarmi only once in my life. Will never forget the luscious taste.
.
Bulgarian Stuffed Cabbage Recipe - Recipe for Bulgarian Stuffed Cabbage or Sarmi

First thing that came to mind
 

http://www.youtube.com/watch?v=CAUP1wsmqUU&sns=em