I never sausage a sad face

Sorry, that is pure cheese...but I couldn't help it. I've just learned that Alvaro and I don't get to go to Fredrickburg to make deer sausage with my uncle this year...it's the same weekend as the FUMC 2008 Chili Cook-Off and I'm kinda in charge of that. Man, making sausage is a fun time! My apologies to all you non deer-eating folks. Over the course of that one Saturday, my family will have processed over 500 pounds of sausage...dried one pound links, pan breakfast sausage and fresh sausage links. With my uncles very special secret, 'I'll have to kill ya if I tell ya' recipe, there is just nothing tastier!

The only thing better than the sausage itself is the time spent with my cousins, family friends and anyone else who just wants to come over and be a part of the process. My cousin Sam is in charge of making sure everyone has plenty of hot pan sausage to snack on. Alvaro is in charge of cutting up the pork that gets mixed in. I like to tie the links and prepare them for the smokehouse. My uncle, Anton, is the official stuffer and casing untangler. (yeah, is kinda gross to watch) But for how many generations has this family made their own sausage, preserves, wine and put up vegetables? How rich to be witness to these age old and well practiced traditions that once were done for survival. In this same family was passed down a rich heritage of faith in which we are always reminded that God is the source of all our necessities. Even though I know I don't get to be there, Saturday evening the 26th will end with guitars and voices coming together singing hymns and probably some great folk songs. I'll probably still get some saugage but I won't have tied any of it.