Sausage Making at Salt Water Farm

For our November Moon Supper, we make Alsatian style sausages with our German Porkert meat grinder and sausage stuffer.  This has become an annual tradition and it always puts us in a silly state of mind.  For the second year in a row, Bob and Mia Sewall from Sewall’s Organic Apple Orchard joined us at the table and Bob shared with us his history of farming apples in Maine, the variety of products that apples produce, their versatility and health benefits.  And one of our guests visiting from Massachusetts brought a small keg of an absolutely delicious IPA.  It was a good night at the farm.  and The menu for the supper was as follows:

A Taste of
Pork Rillets, Apple Butter, Crostini
First
French Onion Soup, Gruyere Thyme
Second
Frisse, Pricilla Apples, Local Bacon, A Duck Egg, Dijon Vinaigrette
Main
Seared Alsatian Sausage, Braised Red Cabbage, Onion and Apples
To Finish
Roast Jonathan Apples with Maple Syrup, Cream and Salted Butter