Sausage season

[WildWill]

This would just be breakfast and Italian.

Normally I add in a pork butt to make it 30% or more pork.

I also prefer a 30%-40% pork butt mix for sausage. But we raise our own pigs so I usually have a ton of fat leftover and use a 15%-20% ratio with it.

 

[Joec]

Thanks I have a bunch yet to grind, but we will give the leaner batch a try first.

 

[grizzly63]

Well another day snowed in and another 25lb of sausage down. Tried a new bratwurst seasoning from Excalibur called "Pineapple bratwurst". Well it tastes like a bratwurst but neither me or my wife can taste even the faintest hint of pineapple . Still on the agenda 25lb of cured garlic smoked sausage, 10lb bologna, 10lb salami, and 10lb pepperoni.View attachment 361306

You don't get snowed in in Oklahoma very often I would suspect. Kind of a reversal of conditions. I have very little snow in eastern Sd and temps are in the 40's today. After being sub Zero for over a week, I'll take it. I did 50 lbs Ring bologna, 20 lbs jerky and 10 lbs Polish sausage. Lem ring bologna mix. Maybe have another 15-20 to do yet. Might make burger, 6 lbs venison,3 lbs 73/27 beef,1 lb pork loin. I use 15 lbs venison,10lbs pork loin in the ring bologna. Only buy the pork loin on sale for .99-1.88 lb.