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Making pork sausage.

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bjrogg:
Every year we get together and make enough pork sausage to last the year.

It seems like every year we have more people who want to participate and share in the rewards of fresh home grown pork sausage. We did about 375 lbs last year. This year we did 519 lbs. it’s a big job, but we had some good help and I enjoyed it.

We got a crew cutting a deboning the meat. Getting it ready to grind.

Bjrogg

bjrogg:
Next a crew to grind it.
Bjrogg

bjrogg:
 Next step a crew to weigh, season and mix

Bjrogg

bjrogg:
Then a crew to stuff it in casings.

Bjrogg

bjrogg:
We couldn’t keep up with just one stuffer so we had to pull to older one out of semi retirement. This stuffer is older than anyone here, but it still works great.

Also got to train my grandson on it.

Bjrogg

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