A freezing cold winter day, a disemboweled 250-pound hog hangs over a vat of hot water in the farmyard. The carcass will be scalded and scraped clean. A few neighbors have come to help and the women are already cleaning the chitterlings that will encase the sausage made from meat scraps. Making sausage was my favorite part of the day. After the meat has been ground, then comes the seasoning: salt, red pepper, and sage from a nearby bush...
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Biographical Biographies Biographies & History Biography & History Cooking Cooking Poetry