The photos that I'm posting today are from a prior year - I didn't have my camera out in the work shop yesterday; but it still shows what was going on. Only yesterday's sausage making process was on a much larger scale this time around.
Here some summer sausage casings and a bowl of spices mixed up and ready to go.
Next, the meat is prepared for grinding ~ cubed up and the spices added:
the hand cranked sausage stuffer:
venison summer sausage - 200 lbs of it per smoke house
I think we ended up with 60 sticks this year.
and Italian sausages ... that I don't have a pic of
trays of breakfast sausage ... scored, pre-frozen and packaged
trays of breakfast links
to go with those farm fresh eggs ... yum yum
and toast in the morning made from homemade bread
with my homemade jam ...
Next thing to be done ...
Until next time ...
So it goes in my neck of the woods.