another handy hint from lori

I've got to hurry this post along,

because in keeping with today's pork theme,

we are going on a field trip to my friend April's house to see her pigs!

Did you really think I was kidding about buying pigs this year?

You crazy.

(Insert Chinese accent)

I'm a list person.

And now that I've got my 2013 bucket list,

I'm determined to get it all done before the end of January.

Just kidding.

But I am diving in head-first to get things moving along.

Anyway, hang on tight because today's 

money-saving-nutritionally-sound-tip-o-the-day 

is just dandy!

And oh-so-handy.

First rule is, don't let this overwhelm you.

There are certain things in life that we just assume we have to leave to the experts.

Like, heart surgery.

And septic systems.

And making sausage.

So not so, my dear friends!

Come along with me on a my sausage making journey, would you?

Many years ago I bought a meat-grinding attachment for my Kitchen Aid.

I wasn't all that sure that it would get much use,

and really, I don't use it a ton...but when I do, I am super-duper glad I have it.

It is soooooo fabulous.

But if you don't have a meat grinder, NO WORRIES.

You can buy your pork already ground.

First, I bought a big package of pork.  I can't remember what cut it was...

but it had a lot of good marbling in it, which is key to good sausage.

Unless you want it very low-fat.

And that's just crazy-talk to me.

(And just think, next year at this time I'll have my own back-yard pork!)

Anyway, I cut all the meat up off the bones and simply ran it through

my grinder.  It makes me feel like a million bucks every single time.

This literally took minutes to do.

Then I weighed it...which really isn't necessary, but I have a new scale,

so I definitely needed to weigh it.

Then came the spices & stuff.

For two pounds of ground pork,

I put in:

(recipe adapted)

2 tsp. toasted ground fennel seeds

1 Tbs. brown sugar

2 tsp. salt

1 tsp. pepper

1/2 tsp. red pepper flakes

That is it, folks.

I do hope you noticed that there's no MSG or nitrates.

I was fresh out, darn.

Then I made them into little rolls, wrapped them in wax paper

and stuck them in the freezer.

Then when we were ready to eat it,

I came home and fried it up in a pan!

Just like the song says.

Guys, this is so stinking simple, I can't even begin to tell you.

You have FULL control over what you

put into it, unlike what you buy in the store.

You can add or take away the stuff you like, or don't like.

Add some maple syrup if you want, you wild thing!

Add some sage.

Take away the peppers if you don't like hot, you boring people!

It's all about YOU.

It will open up doors and opportunities you never dared to dream.

I promise!