Scrapple being made....all the bones have been picked, broth and meat are in kettle....we add cornmeal, salt, pepper, sage and this time we used oat flour, instead of buckwheat because Dave cannot have any wheat. Turned out good...
Taste testing is VERY important, you know! : )
With the sausage, first we run it through the grinder with a large hole plate, then we add seasonings (salt, pepper, sage), and run it through the grinder again using a smaller holed plate. Some we packaged bulk, most we put in casings....
Taste testing is VERY important for sausage, also! : ) It makes all the work more fun if we stop for a tasting break.
Yes, we did this in the milkhouse. Please don't tell the milk inspector! He would be extremely upset with us! For don't you know? Some of that raw meat just might sneak into that tank of milk and spoil the whole load. Boy, did we have to keep our eye on those sausages! Heehee!!
Scrapple with apple butter smeared on top, sausage fried with onions and ketchup squirted zig zagged down the full length, sunny side up eggs with home made bread toasted with a slab of butter melting on top, cold creamy fresh chocolate milk - all for the price of. . . . .ummmmm.....let's see ......$8.95. Is that reasonable? Call to make your reservations!
Until next time. . . . . . .