Anyone else making sausage this weekend? Just started to de-bone 60+ lbs of pork. I really hate this part! We will be making Korv for Christmas and sweet Italian for winter. My neighbors just love seeing it drying in the sunroom. Did you ever add peppers and onions into your sweet italian, I've been thinking about trying it. Also going to grind my own mix for capeletti (like a tortilinni).
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