It’s been a busy month of activism and stuffing with not much time for blogging. Early on we made fresh Italian sausage and this past weekend was a fresh merguez. The spicy (not hot) lamb sausage from North Africa was a hit for Sunday dinner and will be for weeks to come.

We like our fresh sausage. Next up will be a bratwurst and then a chicken sausage. We like the idea of wonderful pre-seasoned meat ready for the grill in the hot summer.

The Kitchen Aid stuffing attachment is adequate, but I think that the next time we do five pounds of stuffing we’ll get one of those vertical stuffers.