Sausage

I made Ma Po Tofu the other day, with mediocre results. I will make it better next time, using more and firmer tofu, and more of every spice that I put in.  

I had half the pork that I didn't use, so I made some sausage, simply by kneading in some seasonings to the ground pork and leaving in fridge over night. I used red wine vinegar, some salt, some of the peppercorns I had ground up for the tofu dish, paprika, and some fresh herbs I had from my coq au vin from the week before. I had had a sausage patty for breakfast, and it turned out nicely, very flavorful.  The possibilities are endless, and the sodium content can be varied to taste. I don't think I'll ever buy sausage again, just ground pork and make my own. I guess I could get a meat grinder, but why bother. 

I'm writing every Sunday dinner down on the calendar in the kitchen.  That's the night my friend comes over, usually.  I aim not to repeat myself in the calendar year.