wish i had the digital camera that I'm about to order, because I've been going crazy making sausages at work. I sold about 30 pounds of brats over the holiday weekend. They were pretty freaking great, but needed some more mace or something. Tasty though. Today I made a few pounds of Porto style chorizo. I didn't have any portueguese red pepper paste, so I used Sirachi. They smell and look fantastic. I'm cooking some up for my inlaws this weekend. Tommorow I think I might make some linguica, or maybe make up some Anduille and send it over to the BBQ place next door for smoking. Yum.