Yesterday my dad and me butchered 3 hogs out at the family farm. My dad was also a meat cutter/meat department manager for about 25 years and perfected a homemade recipie that is so good I don't even care for brand names like Johnsonville any longer. They are great grilled, broiled, or smoked. I apologize that I can't give you the spice mixture, but I haven't been told yet. I do know a couple of the "secret ingredients" that I will show you. First, a meat pan full of pork trim with seasoning and one secret ingredient: crushed pineapple.
And all mixed up
We also made a batch of "apple brats" which is his standard brat mixture with apple pie filling added, here's the view
We also made a batch of pizza sausage which is a sweeter sausage that the family loves, here is pre and post ground pics
Back to the brats, we stuffed them in pork casings, we have pretty good equipment to use, a few years back when a local butcher retired and went out of business my dad bought his grinder, ban saw, and some other equipment I would hate to think how long making 300 lbs of brats would take on a small grinder...
Thanks for looking, its a job well done for the year as we look forward to summer grilling that hopefully isn't too far away!
