Yup it was about as fun as it sounds! Lmao! 5 of us from fowlerville and the surrounding area made 110 pounds of pork sausage. Took us about 7 hours from cutting stage to all vacu sealed up. Not many pics were taken but here's a few. Doug enjoying his new role a butcher and slicing the pork butts up. Cam grinding up the pork. Erv with his natural casings. Brats as they were being made. Giant rolled up brat. That's the pics I have. Maybe cam took some more. We made kielbasa, hot italian, and jalapeño/cheddar sausages to. We also had venison summer sausages made and smoking while we were doing this.