Making sausage

Finally I am getting this posted have been trying since Tuesday but my computer is being extra stupid.

We made 60 pounds of sausage this past weekend here is how we made it We had a couple recipes and just took a little from each one and made or own.

We had the pig butchered normally we do it our selves but just have not had the time this year.

We started with 60 pounds of meat

We started with 60 pounds of meat and divided it into two bowls 30 pounds each

In a separate bowl for each 30 pounds we mixed

5/8 cup salt

2 ½ Tbls dry mustard

5 Tbl. Black pepper

2 ½ Tbls ground cloves

5/8 cup Red pepper

2 ½ Tbls cayenne pepper

1 ¼ cup sage

Then added it to the bowl of meat.

Then mixed it by hand real well and well coated

The meat didn’t have much fat in it and we like a little fat in ours so we added some fat ( I save the fat to render into lard)

Then ground it up adding the fat as we ground.

Then we did the second bowl the same way.

60 pounds of sausage

Then we did the second bowl the same way.

I will freeze some in patties, some in half pound packages and can some. Hopefully it will last a little while.

Feel free to leave a comment or question would love to hear from you.