We had a quick salad last night with grilled salmon and pineapple. The main focus was cubing and seasoning four pork butts to make into sausage. Today I ground and linked up approximately six pounds of luganeca, six pounds of shawarma/feta and ten pounds of southern style sausage using A. C. Leggs #10 blend. I added some pink salt to the Leggs batch since I plan on smoking some tomorrow. I set aside about four pounds of Leggs as bulk sausage for breakfast patties. Supper tonight was a test link of each style for quality control purpose's. No photo but the samples were great.
