Randy's Homemade Sausage Operation Is Getting Serious

Randy spent the better part of February 26th running a full backyard sausage production. The grill photos tell the story: dozens of linked, homemade dogs coiling across the grates, slicked with rendered fat and kissed with char. The recipe he'd been refining — five-spice, soy sauce, rice vinegar, MSG, a blend of chicken and beef, mushroom umami, sesame oil, cashews for texture — had finally come together after a week of testing runs.

By the end of the night he'd eaten at least five of his own creations in various configurations: stone-ground mustard, ketchup, whole-grain. Dinner that night was also dogs. And he cut up more for his partner Judy's spaghetti because, as he put it, she won't eat them in a bun. Daniel's response — just a headbanging Beavis and Butt-Head gif — said everything. The rest of the group started asking about taking custom orders. shinypiplup floated a Filipino longganisa version: brown sugar, vinegar, garlic, achuete. Randy said once he gets a better sausage stuffer, he's open for business.