A view from my back porch…
It`s sausage making time on the old farm. The weather is crispy right, our hog meat is ready, and with enough pork fat to feed the county our future looks mighty good. Our tradition in sausage making is the right balance of meat to fat, a careful blend of an old family secret spice blend, and the slow patience of crafting perfection every time. With the aroma that fills the hollow I`m sure to have a traveling neighbor or two to just drop by. That’s why we always have scratch biscuits ready and slow cooked sausage warming on the old cook stove. Come on, stop by, and pull up a porch rocker with the old mule…..Dan
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