The first batch in a while…
I’ve been meaning to make another batch of sausages for ages – so this morning it was two batches. One loaded with fennel and another of breakfast sausage (seasoned primarily with sage). Dreadfully inconsistent in the size of the links, but, of course, I rationalize that on the premise that it allows for different portion sizes.
Another Round
Sausages for days. Half of them done in an Italian style (salsicce di finocchi) and the other half made with sage and a bit of ginger for breakfast purposes. It is so deeply satisfying to create these little beauties (and, of course, to eat them). Thanks @_mcfrizz_ for helping with the pics.
