All the pretty sausages. Goetta is definitely not photogenic, so there is no picture!

Goetta is a Cincinnati breakfast meat. It's ground pork and or beef and or organs with about two-thirds its weight with cooked pin-head oats, and lots of seasoning (sage, thyme, black pepper, bay leaf and salt) boiled together until it dense enough to slice when cooled. Then you fry it in oil and eat it with an egg.

So I made that. You say it like Ghet-tah. It's not really pretty because it's literally boiled meatloaf. You can put lipstick on a pig...

However, on that same night my pal Scott and I made Bratwurst. It was my first time stuffing a sausage and that was highly satisfying. Literally the best new to me process of making a thing I've done in a long time. I want to have a sausage fest now and make so many sausages!

5 pounds pork shoulder meat, buy larger to account for bone
3 pounds pork belly
.25 cup salt
1 tablespoon pepper
10 cloves garlic
1 tablespoons ground caraway
1.5 tablespoon marjoram
2 natural casings

Cut the meat small, grind it twice with first a larger die then a smaller die. Add the seasoning. Spread onto a cookie sheet and freeze for 20 minutes. While you are doing that run water through your casing to check for holes and to get it unknotted. Shove the casing onto the sausage stuffer. Stuff, then twist into links. To do that twist in one direction, toward yourself for example, then in the opposite direction. Poke the casings with a pin to release air bubbles. Let stand in the refrigerator for a least 1 day before eating or freezing. Freeze or eat within 5 days of making.

Makes 8 pounds.