Well I wasn’t going to do sausage till next week but with pork butts at 87Cents a pound I figured why thaw pork! Last night I measured seasoning for 10 lbs breakfast and 10 lbs Italian Sicilian since we were out of both.
This morning I boned 2 butts and had a vac pack of trimmings I had tossed in the fridge Thursday to thaw. Funny think between the trim and butts I had exactly 20lbs 2 oz.of meat.
I coarse ground the first 10 lbs partially froze, for breakfast and mixed seasoning in. A 1/4 plate was used for both.
After returning the breakfast sausage to the fridge I ground the second 10lbs for Italian. Once mixed I fry tested both and they were true to my recipes. The Italian was also returned to the fridge before stuffing as we had a birthday to attend.
This afternoon I began stuffing Italian in hog casings while Sandy began packing the breakfast for the freezer. Since the Italian was very cold and stiff it was a bit harder to stuff but my 15 lb. Gander Mountain stuffer handled it fine.
Since these are basic fresh sausage grinds I didn’t go into great detail of the process. If you have any questions I will be happy to respond. I will say the breakfast was top shelf sage with a bit of heat on the back end. The Italian Sicilian was excellent. We had breakfast for supper last night! LOL
This morning I boned 2 butts and had a vac pack of trimmings I had tossed in the fridge Thursday to thaw. Funny think between the trim and butts I had exactly 20lbs 2 oz.of meat.
I coarse ground the first 10 lbs partially froze, for breakfast and mixed seasoning in. A 1/4 plate was used for both.
After returning the breakfast sausage to the fridge I ground the second 10lbs for Italian. Once mixed I fry tested both and they were true to my recipes. The Italian was also returned to the fridge before stuffing as we had a birthday to attend.
This afternoon I began stuffing Italian in hog casings while Sandy began packing the breakfast for the freezer. Since the Italian was very cold and stiff it was a bit harder to stuff but my 15 lb. Gander Mountain stuffer handled it fine.
Since these are basic fresh sausage grinds I didn’t go into great detail of the process. If you have any questions I will be happy to respond. I will say the breakfast was top shelf sage with a bit of heat on the back end. The Italian Sicilian was excellent. We had breakfast for supper last night! LOL