sausage making 1/2 done

[srupp]

Well yesterday I finally got a move on and made the first 1/2 of this years sausage..I made 40 pounds of German "dinner sausage "..also I made 25 pounds of zesty Italian breakfast sausage..the breakfast sausage I use collegan casings(synthetic) while the Dinner sausages went in natural prk casings..both turned out delicious..

Next week I will make smokies...20 pounds..and 20 pounds of peperoni and a #6 casing of summer sausage sandwhich meat...roughly 6 pounds..

Then "hopefully ' one last game animal to butcher after our elk trip..and da da thats it...

cheers

Steven

[srupp]

lol why do it your self when someone else will do it???hmmm Huck Finn???lol

steven

[goatdancer]

Did you ever try making breakfast sausage in patty form, not in casings? Works great.

[srupp]

hmmmm I did in fact try some that way...for me I prefer the "links"

cheers

Steven

[Leaseman]

Hmmmmm....sausuages half down.....coming to the coast soon too right Buddy!!

Can almost taste them now........

[srupp]

Hi Mike YES I saved some sausages for you...we WILL be down in lower mainland in March..as I only get 3 days off in FEB. ...

cheers

Steven