Happy spooky season! We know you’re probably pumpkin spiced out, so we did something a smidge different, but still delicious. Our October granola flavor of the month is Harvest Spice! Roasted pumpkin seeds, dried apple, dried cranberries, and warming pie spices. Come see us at the market or e-mail me for a special order!*
*A friendly reminder, if you’d like to place an order for shipping, our granola can only ship within New York, and there is a 1 batch minimum order.
Our September flavor of the month is coming up this week! Maple Apple Pecan Pie Granola, a naturally sweetened granola with bits of dried apple and roasted pecan pieces, this one is sure to get you in the mood for pie season!
Want a new furry friend? Want some awesome chow? Come see me at Petpalooza 2021 at Hull House in Lancaster!
The event runs from noon to 4PM, and I’ll be there slinging granola, including a special flavor made just for this event, Puppy Chow Granola! Inspired by the sweet treat named after the sweetest companions, toasted granola coated with natural peanut butter and dark chocolate, tossed with powdered sugar!
If making stuffed sausage, you’ll also need hog casings (read your sausage stuffers recommended size) and a sausage stuffer.
Mix together your BBQ sauce, BBQ rub, and ground meat thoroughly, and allow the flavors to marry overnight in the refrigerator.
The next day, assemble your stuffer according to manufacturers instructions.
Soak your casing in cold running water for 5-10 minutes.
Place your meat into the chamber of the stuffer, trying to get as little air into the chamber as possible.
Giving yourself plenty of space, wet the stuffing tube and feed the casing onto the tube.
Carefully press out any air that may have built up in the tube,then knot the end of your casing.
Gently crank or push your stuffer to fill the casing with your sausage, you want them to be roughly 2 fingers thick in diameter, but play it by eye and make sure you don’t overfill the casing. Leave a little room for the change in pressure while twisting links.
Add casings or meat as necessary for your machine.
Once you’ve cased all of your sausage, twist into your desired length of links by pinching either end of your link and gently twirling in one direction. I generally make mine the length from my extended thumb to the tip of my pinky. (Think of the ASL sign for ‘Y’)
At this point, you can carefully snip your sausage links apart.
You can freeze your sausages to cook another time, or bake, grill, or pan sear them! Just remember to cook them to a minimum temperature of 165F.
Enjoy! I hope to have a video tutorial of sausage up soon, in the meantime there are many wonderful resources to learn the process of sausage making on the interwebs.