Yes, we're still making sausage! We had approx. 125+ lbs of meat for
sausage making.
Here is our first batch of sausage, it was a new recipe so made
a small batch first. This was a recipe generously shared by a
friend( thanks Yukon Mike! ) from http://www.pioneerliving.net/
Let me tell you this is a recipe well worth sharing and I'm passing
the recipe on to you(below)

First is the coarse grinding of the meat and fat. Then mix in the

herbs and seasonings( only the salt,pepper, and Bay leaves weren't

raised on the farm)

Second grinding using the medium plate.
If you click on the photo, you can see some of the seasonings,

now well mixed in. Next step, the most important, see below...
Taste testing and if there needs to be some adjustments,

then you sample it again, until you have the flavor just right.

This recipe didn't need much adjusting, we simply added

more garlic and red pepper, to suit our tastes.

Here are the recipes we use, all are our favorites!

Italian Sausage

2 lb. pork

1/2 lb. fat

1 Tbsp. fennel(ground)

2 bay leaves(ground)

1 Tbsp. dry parsley

1 tsp. garlic powder or 3-4 cloves minced

1/4 tsp red pepper flakes

2 tsp. salt

2-3 tsp. black pepper( two for a less pepper flavor)

4 tsp. water

In large bowl mix all ingredients( meat coarse ground), until thoroughly mixed. Run through the medium grinder plate. Refrigerate overnight to let meat and spices blend. Makes enough for 3-4 pizzas.

More recipes to come... but supper is first*wink*