sausage schedule
so the odyssey begins. Reen picked up about 20 pounds of meat for me yesterday which I had ordered on Saturday. 3 pounds of veal and 2 pork butts. And so the week of party prep begins. Mostly as a reference point for myself, here's the sausage schedule:

Mon: cube and mix 5lbs pork with cure, sugar and salt for kielbasa
Tues: grind, mix and stuff the Kielbasa
Weds: grind the remaining meat. Smoke the Kielbasa
Thurs: mix and stuff brats, hots and a 3rd type of fresh sausage? Mole* maybe?
Fri: safety day, simmer brats in beer then into fridge?

So that’s my plan. I hope to remember to take some pictures along the way. Reen’s almost finished up with her mustards. Last night she was preparing a dijon style as a base to create some different herby type mustards. The dijon requires that you simmer it for a while on the stove top. At some point the simmer broke into a low boil and boy howdy! The vapor put off from that small bubbling pot was amazing. It burned our eyes to the point where we could both still feel the sting 30 minutes later, long after the mustard was cooled and put away.

*for the unintiated, the word up there is mole, not mole, mole or mole.