We’ve been a little heavy on the meat consumption this week thanks to processing and storing away the pork from Rocket, so we thought it was time for a break and I cooked a different sort of treat for dinner. Tonight, it was my take on tomato and sweet pepper pasta.
One of the major jobs that follows on from collecting the pork from the butcher is making our own sausages by hand. It’s no small job to turn a boned out shoulder and a boned out half belly into enough sausages to last us three months. This time around, we made Vaguely Cajun sausages, garlic sausages (pictured), Stonehead’s breakfast sausages and Southern sausage forcemeat.
I was at the kitchen sink, washing the pans I used for sausage making, about 11am when I heard the hens cackling like mad and looked up in time to see them sprinting for cover under the livestock trailer.
As I watched through the window, I saw a large grey raptor fly low and fast across the steading, then pull up to circle around and above the trees that shelter the main chicken run.
Fortunately our ISA Browns are in the run at the moment due to misbehaviour while out free-ranging - they’ve been playing chicken with passing cars on the road. Read the rest of this entry »
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