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For I have tasted the sausage, and it was good. - A little less than a happy high
komos
komos
For I have tasted the sausage, and it was good.
11 comments or Leave a comment
Comments
oceanic From: oceanic Date: July 22nd, 2009 04:22 pm (UTC) (Link)
See? All good.
No need for the frets.
komos From: komos Date: July 22nd, 2009 04:28 pm (UTC) (Link)
They're dry, but they still have some time to go. I think the drying has been a bit fast because of the heat, and they're hard... like angry convict hard. They're also not terribly pretty to look at.

Taste a bit like chewy pepperoni, though.
oceanic From: oceanic Date: July 22nd, 2009 04:33 pm (UTC) (Link)
Mmm, chewy pepperoni. Even if they're rock hard, you can always slice them up thinly and use them that way. Plus, whoever saw a hanging quad-sausage and said "damn that's good-looking"?

Okay, even if there was someone like that, I'm glad they're far away from me.
komos From: komos Date: July 22nd, 2009 07:04 pm (UTC) (Link)
I'm guessing that person saw an even bloom and perfectly shaped links. Mine have a little more character.
inahandbasket From: inahandbasket Date: July 22nd, 2009 04:50 pm (UTC) (Link)
woot!

Lemme know if you want to borrow our meat slicer at some point...
komos From: komos Date: July 22nd, 2009 06:59 pm (UTC) (Link)
Or a skillsaw?
inahandbasket From: inahandbasket Date: July 22nd, 2009 07:11 pm (UTC) (Link)
hell, there's a 14" bandsaw in my basement if you need it, but you have to clean the gristle off the blade when you're done. ;-)
wanderyng1 From: wanderyng1 Date: July 23rd, 2009 03:46 pm (UTC) (Link)
I have a reciprocating saw that might work for this too. :)
komos From: komos Date: July 23rd, 2009 04:37 pm (UTC) (Link)
You can never have enough power tools when dealing with charcuterie of this magnitude.
faux_eonix From: faux_eonix Date: July 22nd, 2009 06:18 pm (UTC) (Link)
Did you take the sausage for lunch?
komos From: komos Date: July 22nd, 2009 06:58 pm (UTC) (Link)
I grabbed the nubbin on my way out the door this morning.
11 comments or Leave a comment