Making Sausage – processing pig part 2

One of the perks of making your own sausage is that can determine the amount of fat you want to add. We made ours on the lean side. A few days before I picked up some casings from a local butcher. I knew what they were made of but I was not sure what animal they came from…. anyone know or want to take a guess? My kids were a little grossed out but quickly got over it when I told them, “that is what hot dog casings are made of” and reassured them they were cleaned out really good.

We used our electric grinder that we have had for years. It has a sausage attachment that goes out the side. Some time soon we will need to upgrade to a heavy duty grinder. My ultimate goal is to have a meat cutting area/canning kitchen in the shed…..maybe someday. John will be building a chicken plucker in the near future. He will use the book that Angie gave us to guide him. Her husband Eric built one last year. I have attached a link to you tube if you have any interested in seeing how a whiz bang chicken plucker works.

Ha, gotta love the bud light Luke got in the picture below. If you noticed in the picture of my watch (2 pictures back) the time was 19:54, which is 7:54 pm in standard time. I still have my watch set at military time from when I worked nights. He started this project at 5 am and a couple bud lights helped to ease the pain.

We let the sausage sit for a few days before freezing. I made a sweet & a breakfast sausage mix,
below is the later of the two. We made enough for 2 – 10lb batches.
Breakfast Sausage
2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
1/2 pound fat back, diced into 1/4-inch pieces
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes

Making the sausage was certainly the highlight event for the kids. They were fascinated by the process. The final post will be “Making Bacon”. We did not make hams this time around but plan to in the future!
P.S. We have the greenhouse! It took us 5 hours to disassemble and move. Thankfully my brother showed up with a tool we needed and helped us with the big stuff. Big THANKS to Steve once again!!! I will post on it when we get it up. I am afraid it may not be up until late summer with all we have (GARDENS, animals) going.