Been some time since I made a load of sausage and the freezer is bare. I have 40lbs of pork butt and some extra bit of trimmings and so next weekend I am going to make 20lbs of Sicilian and 20 lbs of bratts. I will as my custom do a step by step that some newer sausage makers may find of use. The pork will come out of the deep freeze tuesday and be placed in the fridge to slow thaw. Neither of these will be cured but 10lbs of the bratts will be boiled in beer and cooled before vac pac time.
Both of my recipes are available on the forum so I will not post them again unless someone can't find them that wants them.