Lovely Fresh Sausage!

 For the first time in many weeks, the HEB had packs of pork ends and pieces for $1.49/pound. One batch was browned up and destined to become enchiladas. The other batch became this:

 

 With the addition of some herbs and spices, the humble ground pork became this:

 

 

Italian sausage, and this:

 

 

breakfast sausage. No filler, not too much salt, made fresh and ready for the freezer. How's that for a productive Sunday morning?