Oh yes, the adventure started at a quaint little Italian shop down the street where the less than able walking owner informed me to my jubilant delight, "Yeh, we's a-got da casings for sauuusage, butta you hafta pay da fuulll price." Though extravagantly priced, I was delighted to fork over the dough to enter into the vast and challenging world of charcuterie.
After a while of cutting and grinding the stuffing would begin. This I documented via my little computer camera.
We are beaming with stuffed pork anticipation.
Hard at work.
Luther looks on giving his own critical analysis of our stuffing technique.
14 beautiful links... we are so proud.
We had fun. We ate jambalaya. We rubbed our tummies afterwards. Hooray.
