Thursday, December 10, 2009

Sausage Making

For the first time since we have been married, Jason's parents made sausage with us! It is a German tradition around here but it also just makes sense for families that hunt and store meat throughout the year.Kill and harvest your meat
Cut it all and mix in pork. Pile it on the kitchen counter and season it.

Send it through the grinder once and then twice for fine ground meat.

Using a sausage stuffer and beef casings (not appealing substance but very resourceful!), turn the hand crank to fill casings.

Tie off links with string.
Hang out in the smokehouse until desired 'dryness' is achieved.

ENJOY all year long!!!!!
(Jason and I also wrapped 20 pounds of ground meat in 1# quantities to use in regular cooking.)

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