Daniel Johnson@seanbala I am in the process of making longaniza pork sausage for the Paschal feast. Meat and fat have been carved into chunks and are resting in the freezer while I take a brief nap. Then I will grind them, add non-meat ingredients, rest again, and finally stuff into casings. I’ll cook them up Saturday afternoon and leave them in a slow-cooker to stay warm. That will make me exceedingly happy at about 2:30am on Sunday morning!
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