Gilding the Lily since 2006
I think it’s been a few years since I made my own sausage. It’s fun to do things the old-fashioned way sometimes, but I think I’ll leave it to the professionals next time! You can see my sizes are pretty irregular (sausage is a tricky task when working solo), but they still taste really good. These are pork/beef brats with fatback I cut from the half @tailsandtrotters hog we bought awhile back. Recipe will be in the new @thejoyofcooking! 🌭 🍖 🌭 🍖#recipetesting #meatconcierge #joyofcooking #charcuterie #sausage #totalsausagefest #bonappetit #meat #beef #pork #bratwurst #sheboygan #food52 #f52grams #buzzfeedfood #thekitchn #foodstagram #buzzfeast A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jun 16, 2018 at 8:42pm PDT
I think it’s been a few years since I made my own sausage. It’s fun to do things the old-fashioned way sometimes, but I think I’ll leave it to the professionals next time! You can see my sizes are pretty irregular (sausage is a tricky task when working solo), but they still taste really good. These are pork/beef brats with fatback I cut from the half @tailsandtrotters hog we bought awhile back. Recipe will be in the new @thejoyofcooking! 🌭 🍖 🌭 🍖#recipetesting #meatconcierge #joyofcooking #charcuterie #sausage #totalsausagefest #bonappetit #meat #beef #pork #bratwurst #sheboygan #food52 #f52grams #buzzfeedfood #thekitchn #foodstagram #buzzfeast
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jun 16, 2018 at 8:42pm PDT