The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Kitchen Projects

August 12th, 2014 · No Comments · Posted in eating local

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When chores are done, it’s time to take care of business in the kitchen. We got six pounds of trimmings from the pig we bought earlier in the year. They’ve been sitting in the chest freezer, waiting to be turned into sausage.

Loose breakfast sausage is the easiest. No casings to stuff. Just add your favorite seasonings. I like mine with fresh sage and ginger. Run it through the grinder and your ready to heat up the frying pan. Just shape the seasoned meat into patties.

Of course we have enough now to last us some time. No more bacon purchases for the foreseeable future, and that’s a good thing.

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