Tom starting the process slicing pork from Katy and Peter Hemberger’s CSA farm to make Toulouse style sausage.
Paula’s book not only gives the basic recipe, but recipes for all the somewhat specialized ingredients like Toulouse sausage and duck confit. 
Betsy finished off the additional ingredients ( the wine was for the sausage, not her!). Unfortunately we don’t have a picture of the two of us working the Kitchenaid to grind and stuff the sausage.
Have to say the result not only looked good, but tasted fabulous. While Paula lists some shortcuts and substitutions, we did it her way all the way this time, and the result was heaven!
So once the sausages are made, the first day is done.
As you’ll see later, we got into all this a few years ago when Paula approached us to make a cassole (which is the pot in which you finish the cassoulet which was similar to one she got in France some 20 years ago for the first edition of her book. In 2 years we’ve sold over 80 of these beautiful bowls.
This looks great, sometime we can try it together.
-Moooooooooo
Yum. There’s nothing like local food made in local pots! Thanks for the new post!