It's that time of year again, hog butchering day, it's always a wonderful time with family and friends processing the hogs!
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| Jim and Robert skinning the hog |
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| got smart, this time they hung it above the cart so the guts don't end up all over the ground |
yes, it's messy
time to get the hams & bacons cut off & get smoked
then the guys will cut off the chops, roasts and other pieces parts to get ready for us to wrap
get the scraps into the grinder for the pork sausage
we mix sage and pepper into our pork sausage mixture, always do a few taste tester patties so you know if you like the mixture before you package for freezer
got to have a sharp knife for this job
got the foodsaver out, getting bags marked and dated
now to get the pork sausage bagged for freezer
finishing up the pieces parts to get the rest of the sausage made
time to make some link sausages
there we go!!
are you sure you know what you are doing? HA HA
yup, looks like we got it! ready for baggin & taggin
BREAKFAST PORK SAUSAGE RECIPE
15-20 lbs ground up pork, including fat
1/2 cup pepper
1/4 cup sage
red pepper flakes, optional
mix all together really good to incorporate the spices
freeze in 1 lb packages, shape into patties or turn into sausage links
you can even make your own sausage from a pork roast you purchase if you don't have your own hogs to raise/butcher, just get a nice sized roast with lots of fat still on it, ask the butcher even for a fattier one
grind it up and mix in your pepper & sage to taste, same process and you season to your liking
