I made this! A LOOOOOOOONG time ago I picked up some clear plastic check book covers from my local scrappin' store. This week, in celebration of my new checks arriving, I created this custom cover with scrapbook paper, ribbon, flowers cut from vintage advertisements and a pretty little vintage inspired brad. It would be very easy to switch out as the mood hits! I'm thinking a little cowgirl inspired cover would be ADORABLE!!!
Our brand. Isn't this great???? My DH fabricated it out of stainless steel rod. It's about 12" tall. LOVE IT!
A glimpse of the round table meetings at our house. Seed catalogs for the man and I, rubber tire toy for Cheyenne.
Last but not least- meet Howly Berry! She's our new farm kitty. I don't know where she came from but she arrived in the barn one night while the coyotes were howling in the distance. Hence the name Howly :)
PLEASE click in this picture to see it full size. I want you to experience the dawn as it greets me it in the mornings. This brilliant display last a few minutes at most. Between the sun and the apple tree you can make out the furrows of the field. Oh, gorgeous morning, I love you!
FIRST... you grind the meat. We used pork for all but one flavor of sausage. "Hot Beer" flavor called for 2/3 beef to 1/3 pork. No, it doesn't taste like beer that's been warmed up. The guys tell me it makes them *want* a beer because it's kinda spicy.
THEN...you mix the seasoning in with the pork, adding a bit of water to moisten the meat so it can go through the stuffer.
AND THEN...You fill the hopper with the seasoned meat, forcing it down the tube where the machine shoots it into casings or bags. Most of the sausage we processed was in link form. The guys rolled the links, making sure to turn every other one the opposite way, to form the links. There is a bit of art required in making each link fairly uniform. As the day wore on the link legnth got a bit...random.
AND FINALLY... taste every variety in both patty form (to test the flavor) and link form (to test the tastyness??) I had my fill, for certain! YUM!
Some special side notes- It's wise to have a pot of warm water for cleaning hands and tools, and access to running water for rinsing pans, etc. Even wiser- Clorox wipes. Sausage making is best on a cool day so the meat stays at a refrigerated temp. There is a bit of table mess, hence doing this process in the shop. NOT the house. Sausage testing is an EXCELLENT way to season cast iron skillets on the BBQ. Enjoy the sausage you made on sausage day, you won't want to eat it for a few days/weeks after!
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I'm a small town farm girl, loving the rural life. I'm crafty and creative and enjoy using those talents to make gifts for friends and family. I'd love to open my own scrapbook/crafty business someday!