Rolinco Road Ramblings: Sausage Grind 2016

Monday a group of us gathered to make sausage. Reynald and I are rather new to this group, at least as sausage makers. We've been doing it for maybe ten years? Our relationship with this group goes back generations however, and we always seem to have a wonderful time, no matter what the reason for getting together.

This is a particularly fun event, because we get to take home, and enjoy and share, the fruits of our labor.

Here it is........Sausage Grind 2016!

This folder contains the recipes, and various other book keeping details.

Setting the stage

Cutting tables...

Grinding station....

Les set up an art gallery on one of the shop doors. This is not your typical sausage making party! Art is an essential element.

Del is touring the art gallery.

Les' art studio name is Pencil Farm Studio. As you might imagine, he has collected some pretty unique pencils over the years.

The watch is one of Les' newest art projects. The mannequin hand is for display purposes. Les labeled the box that it is stored in as "poison" so no one would take it!

OK, enough fooling around.....time to get to work.....

Here's Del inspecting the cutting station to make sure all is in order.

David trimming and cutting...

And Les doing the same.

This year Del and I were the garlic peeling crew. Eva is giving him some encouragement! Just look at that large bag of garlic!

Reynald is the grinder!

Apparently Chemyn didn't get the "enough fooling around" memo!

Louise and Eva have the most work of all! They do all the cooking for the crew. Lunch was lentil soup and fresh bread from a Spokane bakery.I forgot to take a photo of dinner, but it was equally as amazing with Eva's lasagna and all the trimmings! Chemyn made a tiramisu tort that I also didn't get a photo of, because we are all too busy savoring each bite! Oh my goodness was it good....

This was the lunch dessert plate!

Enjoying our delicious lunch.

Back to the grind, so to speak. We were now ready to mix.

David mixing the spices in to one of the varieties.

After mixing each recipe (three this year) we do a taste test and then adjust the spices accordingly.

We rely heavily on Louise and Eva for accurate tasting. You can see by the photographers shadow, that I had a constant companion that day!

Cooking outside on the Coleman camp stove.

The color of the sky was almost the exact color of Eva's vest! There's Chemyn's dog Tucker in the background.

After we receive the taste tester go ahead, we stuff the sausage in to links, and then some in to bulk packages.

We all took a moment to admire the sun setting on the farm.

The next morning, after Les has smoked the links, we get together to wrap and mark the packages. We all go home with an ice chest full of yummy sausage. Such a fun time together we do have...