How to make a pawk sausage.

The sausages came about because K needed to photograph a small business and Mike the local deli owner said sure , then 2 days later he called K and said "I'm making sausages tomorrow at 3 come down and help out " soooo, I did the helping out , and K got some great shots.
He ended up leaving me in the kitchen with Mum squeezing out and tieing up sausages while he served in the shop , he's a great guy , nothings a problem and his sausages are 100% meat with whatever seasoning , squeezed in to either pigs or sheep's intestines , yes I cleaned them out too.
The breef , cheese and parsley , chopped off the block romano and freshly chopped parsley ! 
Mike and his family immigrated to New York in 1958 when Mike was 11, they where a farming family from Bianco near Naples in the south of Italy.
Mike trained as a butcher on 6th st in the meat packing district,  today he says you can hardly recognize the place, so much has changed, he then went to work for another company and 25 years ago he started Graham Avenue Meats and Deli.
Mikes off-sider is Chris, a local guy who's brother used to work with Mike and Chris started helping out when he was a kid .When I asked they where related  they both shrug in that classic Italian American way " yes , we are more than family ", it's true they are team , weather they are father or son or boss and assistant , they have a natural working rhythm, giving recipe tips to customers , weighing and packing delicious deli small goods or flirting with the ladies , from the moment you walk in you are a part of their generous family .
There is of course the secret weapon , Grandma , Mikes mum , well into her late 80's she works tirelessly in the kitchen making , lasagna , marinara sauce , stuffed eggplant , tripe in tomato sauce to name a few of her tried and true recipes from the Italian countryside. She greats us with a warm kiss and goes on stirring an enormous pot of tomato sauce.
Hopefully next week we'll learn how to make mozzarella.