Well, as I read a comment on how much a reader loves sausage and as I heard my big brother tease me yet again, that since when does someone put wine in sausage, plus a couple visits live with folks about making rabbit sausage or duck sausage, it got me to thinking that it might be fun to do a 12 month-12 sausage recipe challenge for 2014.

So the idea is to not just provide a recipe per month but to talk about different ways to do it, Jan’s sausage is going to be called “winter sausage” its a lamb/beef blend.

The post goes into detail on making a large sausage rather making small or med size sausages. Its nice to sometimes be able to make a two or three pound sausage in a matter of minutes, instead of taking a full hour or more to make the sausages.