Several of us got together to make some sausages this weekend, and we had a blast making sausage, eating, having beverages, and telling a LOT of stories. We had one individual in charge of Friday night refreshments and snacks, he didn't fail us! The pics below don't show the other beers and Crown that was in the door! Friday night we cut up the butts and got them all ground up so we'd have a jump start today. We started with 68 pounds of butts and ended up with just under 57 pounds after trimming and deboning. All of the bones and trim were placed into a large pot with some garlic and onion. That simmered all night for stock. This stock will be used for a ham and kale soup that one of our friends makes. We made 50/50 beef and pork snack sticks for the kiddos in 19mm collagen casings, and then used the remaining meat mixture for summer sausage in 1 pound chubs. All total, this batch was 24 pounds. From that batch, we moved on to a Polish sausage that we've tweaked over the last couple of years. 25 pounds here. Then it was time for a little lunch, the snack man came through big time! He made homemade barbacoa and retried beans for street tacos! We also snacked on the Buzzard Balls I posted Thursday night. Almost needed a nap before getting back to work. And last, but not least we made breakfast sausage, just over 20 pounds. I have the Polish sausage in the smoker now. On and off throughout the day, we had 5 adults and 2 kiddos making sausage. Lots of laughs, serious eats, and lots of memories made in the last 24+ hours! Finished pics of the Polish later on.