We had our yearly end of summer BBQ a couple of weeks ago with family, friends and neighbors. This year I decided to make some sausages with a pork belly and shoulder that I had in the freezer. It was also a great excuse to try the new meat grinder and see how it performed . Thanks to @ScottReaProject  for all the tips and recommendation for the grinder, it works a treat! I made a batch of Cumberland and also some from a Greek recipe with fennel seeds from Margot that was staying with us for the week.Not too bad at the linking? :-)After that I made up 35 burgers hoping all this would keep everyone sorted on the meat side for the evening...There was a few bags of frozen tomatoes left in the big freezer and Margot made a tomato gazpacho to be served chilled with a dollop of freshly made goats yogurt.Chris prepared his traditional punch that has more alcohol than juice but drinking it you would never know.Thanks to everyone that came, it was a great night and looking forward to next years already!