Nick Prochilo
Chef Extraordinaire
My father called last week and said he wanted to make some Sopressata this weekend. We went to Resturant Depot yesterday, picked up a case of butts. We got home, cut and ground 1/2 of the case, about 25lbs. This morning was time for stuffing.
This is my father loading some casings on tube.
Here they are hanging to dry. They should be ready in about 6 weeks.
I listen to stories from you guys who have lost your parents and it makes me enjoy every time I can be with him. This is one of the best times me and my father still do together. Next week we're making fresh sausage.
Sorry about the image quality, the pics were taken with an IPhone
This is my father loading some casings on tube.
Here they are hanging to dry. They should be ready in about 6 weeks.
I listen to stories from you guys who have lost your parents and it makes me enjoy every time I can be with him. This is one of the best times me and my father still do together. Next week we're making fresh sausage.
Sorry about the image quality, the pics were taken with an IPhone