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Bill that looks wonderful. I don’t know if anyone has mentioned it but you can grow your own sage from plants available. I just bought a replacement sage plant for $2 at Rite Aid.Seasoned the 1/4" grind pork and mixed it together, then ground it again with the 1/8" plate. It needs to chill in the fridge for the flavors to meld before I can package it for the freezer.
Not really that much work to make sausage. Only takes a few hours to make 10 pounds. Glad I have a dishwasher.
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I tried to start some sage seeds last year and they didn't come up. I still have the seeds so I'll plant more and maybe I'll get one to grow.Bill that looks wonderful. I don’t know if anyone has mentioned it but you can grow your own sage from plants available. I just bought a replacement sage plant for $2 at Rite Aid.View attachment 3818981
Yeah my rosemary died as well, unexpected when it did fine through most of winter.My sage didn’t do especially well either, it’s ugly but alive! I lost one of my huge rosemary bushes that I’ve kept for over 20 years!
I think I'll plant my sage and rosemary in front of the house where it'll get southern exposure to the sun and protection from cold north winds.My sage didn’t do especially well either, it’s ugly but alive! I lost one of my huge rosemary bushes that I’ve kept for over 20 years! View attachment 3819091
Oh! I made saltimbocca last year! It was in the Bon Apetit magazine I think. One of them anyway. We loved it, but didn't use veal. I can't remember what we did use now.Yeah my rosemary died as well, unexpected when it did fine through most of winter.
My sage is still alive, not exactly pretty, but I only use it for saltimbocca so I don't need a lot nor for it to be terribly robust.