Vegetarians and vegans may not want to continue.

What better way to spend a gorgeous Saturday afternoon than inside making sausage. Get out the Kitchen Aid mixer and the knives, it’s time to grind up meat and fat, and pump it into a tube of cellulose. Funny thing is that for as horrible as it sounds, making sausage really isn’t anything strange. In fact, making your own sausage has the added advantage that you know exactly what is in it. For T-Bone and me, our sausage included five pounds pork butt, a head of garlic, a bunch of basil, a red pepper, white wine, pepper, paprika, cracked red pepper, and salt.

From start to finish the process took about two hours. While our end product looked like sausage and tasted like sausage, it was a bit on the breakfasty side. It was agreed that we would need to be even more aggressive with the seasonings next time in the hopes of making a sausage that was more suitable for dinner.