We ground meat, chopped onion, pounded spices, mixed and stuffed until we had 46 sausage links. Then we packaged and froze the bulk then had a few for our supper. Damn they were good. I think the thing I may actually love the most is I know exactly what is in my links and there is not a snout, an ass, an ear or any strange preservatives. Only good old fashioned meat from the parts of the beast I do like to eat.
We made four different kinds of sausage links today, the first was Pork Italian sausage, then Pork Sage breakfast sausage. Next came my favorite, the Chicken Apple and Chipotle links and finally the Chicken, Basil, Feta and Sun Dried Tomato.