blood and liver sausage - at last! 
At last October and again we have slaughtered fresh blood and liver sausages. As always I am looking forward on it, if reflects blood sausage with sauerkraut. My husband only makes it to Easter so - that is our tradition. Of course we will still have the smoked sausages - but so fresh from the cauldron of the pigs slaughtered on Monday, of course, it tastes like very well. I just polish off quite a sausage in passing on the bread. But this year, because I've made quite firm, finally a few pounds to go be. The Alfonso would not hurt too, because the need right now pretty much chocolate. He is always murrig when no longer fit its Metzgerhosn. After work, he says, he made amends when he an hour or longer runs through the forest ... hmmm ... Men are also often not easy - is to have a say, but we women have "our days".
This is Alfonso's sister and of course my sister in law. It is almost every day with us. They packed all of our sausage packages. She always says that the packaging must be so that the one who, who gets it pleases. They are always so hard and always wonder why they get themselves not even a Pakerl. Since we have to think of what can be. 
At last October and again we have slaughtered fresh blood and liver sausages. As always I am looking forward on it, if reflects blood sausage with sauerkraut. My husband only makes it to Easter so - that is our tradition. Of course we will still have the smoked sausages - but so fresh from the cauldron of the pigs slaughtered on Monday, of course, it tastes like very well. I just polish off quite a sausage in passing on the bread. But this year, because I've made quite firm, finally a few pounds to go be. The Alfonso would not hurt too, because the need right now pretty much chocolate. He is always murrig when no longer fit its Metzgerhosn. After work, he says, he made amends when he an hour or longer runs through the forest ... hmmm ... Men are also often not easy - is to have a say, but we women have "our days". 
