We ground some pork twice this month as part of Charcutepalooza. First off was a simple breakfast sausage out of Ruhlman’s wonderful book Charcuterie. We followed his advice and froze the grinding attachment beforehand and did not add fatback to these sausages. We also found that the grinding went much easier if the pork was frozen for about an hour after mixing and before grinding.

Two weeks later was chorizo, again from Charcuterie.

The dish below is the wonderful pasta seca from @patriciajinich via @MrsWheelbarrow.

Both sausages are wonderful and our freezer is full. It’s nice to know how many pigs are in my breakfast meat. Just one.