A Little Bit of Everything Lifestyle Blog

Homemade Sausage and Farmers Market

It has been a whirlwind week. I took off Monday for lunch with Mom and Grandma and before I knew it I was ending my week at work in tears. I blinked and it was over. Tomorrow I start my “new” job at a new location.

Anytime you’re gonna grow, you’re gonna lose something. You’re losing what you’re hanging onto to keep safe.

Tuesday Jeremy and I tried out the new meat grinder attachment we bought for the kitchenaid. It works, and well, we made some pretty great dinner.

The whole thing is such a process. You have to put the bowls and attachment in the freezer, cut the meat and put it in the freezer, grind the meat with said very cold items, and then place it back in the freezer for a while. If it doesn’t stay super cold the fat will not disperse in pieces but rather “melt” into it all. That would make the meat fall apart. Lucky for you, I can show you the right way. Ours turned out better than we could have expected for the first trial at home.

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So we decided to do brat burgers because the casing for sausage is a pain that we don’t want to deal with yet. We ended up using 5lbs. of pork butt and adding in a bunch of spices and jalapenos.

After the prepping comes the freezing and you move on to grinding.

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In all honesty it didn’t work correctly at first and we were worried. (Jeremy had left a piece off) It works just fine now as you can see.

After grinding you freeze again, and then add all the spices and jalapenos.

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You better believe we grilled these. How else would you eat something so much time was put in to?

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Oh, an zucchini! Mmmm.

And you better believe we ate them again for dinner last night with grilled corn. (The batch made 14 patties)

Yesterday we also went to the farmers market. I would probably not have the appreciation that I do for the market if I hadn’t spent most of my 2 years at work in produce. I love, love, love! the farmers market. Every kind of everything you could ever want.

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We mixed it up yesterday. Tuscan kale for the soup I’m making this week, 2 bunches of asparagus, an acorn squash, a spaghetti squash and corn on the cob (2 missing because they were on the grill).

I usually get apples from the market but today we are going to pick apples in Illinois. So excited. They just started honeycrisp, which are my favorite, and the weather is perfect.