lundi 21 janvier 2008

Sausages

Lots of sausage making today - about 3 dozen 'regular' sausages (three different mixes of my own design) and three types of saucisson sec (below) a couseran, a foie and a chorizo. These will hang for about 3 months drying, before they're ready to slice.

Also made 2 litres of pate and salted the belly for streaky bacon.

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