Making sausages
2009 March 3
The boys and I have been busy making sausages for most of the day, so there’ll be no lengthy post tonight.
We’ve made 15lb already, with another 5lb to be made tomorrow.
It’s fortunate we do it all by hand as we had a lengthy blackout today but we just kept cranking the hand mincer, boiled water on the camp stoves, and worked in the gloom.
We’d have been stuck if we’d needed to rely on the electricity to operate the mincer and heat the water.
After making sausages, we enjoyed very, very fresh pork chops with mashed potatoes and vegetables.
A nice way to end a nice day.
I am drawling as I read this!
very very fresh chicken soup on the other side of the pond.
Sausage making is the most fun you can have with your clothes on and in public. We do about 60lbs in an afternoon to last a very long time.
I grew up on a farm and remember hog killing days well. I was a young girl and my job was to cut fat for lard. My step-grandmother and some other ladies would be in the kitchen cooking. I remember a stew they used to make that was out of this world. I can almost taste it now. There was nothing like the fresh sausage and pork chops. You sure can’t buy it in a store these days. Would you share your recipe for sausage?
Your blog often joggles memories of growing up on the farm. I really enjoy reading it.
Is pork best really fresh ie “hot off the hoof”? What is the role of “hanging” meat and aging it?