With only two days left before we start traveling again, we spent another day with the family. Today (Saturday) we helped make sausage.
First Jeremy cut some wild hog (including some of the fat) and some venison in chunks. We fed it into the electric grinder (in the basement)
and it came out like this. Next we mixed in spices. Jeremy has his own tried and true recipe which includes fresh jalapeños. Since Duane and I like ours mild, I just wing it with whatever. Today I used some onion powder, garlic powder, seasoned salt, and sage, then fry a small bit for a taste.
T he next step we could do upstairs in the cool air. Duane filled the casing stuffer.
Jeremy prepared the casing
pushed it onto the tube and tied a knot in the end.
Everyone helped. Allie steadied the machine while Duane pushed the sausage into the casing.
Jeremy carefully supported the filled casing, while Luke and I helped coil the finished produce. This takes a practiced hand. If you do it wrong, you get a blowout and have to start over.
If you do it right this is your reward. Tie the end and you’re done.
To prepare the sausage for freezing, we cut the large coils into short lengths. To do this Jeremy tied two strings pulled tightly about 1/2” apart, then cut between the strings. The little bits between the knots we used for bulk sausage.
Vacuum seal and it’s ready for the freezer or fridge.
Part two next time.
Louise and Duane