The annual sausage and strudel day was this past weekend in Moulton, Texas. Helen and Junior Chaloupka and their extensive family of several generations make this a highlight of each year.
Stress the generations! I was in total awe of 11 year old Sarah rolling out a perfect square of dough and teaching younger cousins of ages 5 and 6 her strudel technique.
And outside with the sausage, again the children were formidable, learning from the old hands how to tie off the ends and then teaching each other.
I have 3 strudels and 42 pounds of blended bison, beef and pork sausage curing in the freezer right now....the sausage was smoked for almost 5 hours and came out my beautiful signature red (I add lots of paprika).