SAUSAGE
I like to make sausage and in takes place mostly in the winter. I will make sausage for you on special order. Choose from: Breakfast, German, Chipotle Cheese, Hot Links, Chorizo, and Summer sausage. Contact me for availability and price.
Cutting the pork shoulders into pieces that will fit the grinder
After the meat is cubed and weighed, the spices are carefully measured
Here venison (the dark red meat) is mixed with the cubed pork prior to grinding
First grind
The meat is coarse ground first and the spices are added
The spices have been added and now are being mixed well prior to grinding the second time
Casings should be separated and soaked in warm water
This is my meat room
If cheese is to be added, mix it in just prior to stuffing the casings
Stuffing the casings
I link and tie my sausage by hand
After linking, the sausage is hung in the smoke house with the door open for an hour or until the casings dry on the outside
The sausage is then smoked for 4 to 6 hours
FINISHED PRODUCT
This is my meat room
I make sausage only from the best cuts of pork and good fresh spices. You won't find any chicken lips in my sausage. Below is how I make sausage.
