We’ve talked about making homemade sausage for years. We have finally done it! We split a hog with our neighbors, and butchered it ourselves. Our friend Mike came over to help. He kept apologizing for taking so long, and we had to point out that he – the blind dude – was parting up the carcass faster than three sighted people were able to keep up with.
We ground it twice; once before we added our seasonings, and again to finish mixing it.
Most of my meat is in the freezer waiting to be made into pulled pork, but I made up 12 pounds into maple-blueberry sausages. We haven’t eaten any of the links yet, but we fried up a bit of the meat and it tasted wonderful!
Here is my recipe, cobbled together from multiple others:
- 3 lb. ground pork
- 1 T. salt
- 1 1/2 T. Sage
- 2 t. Fennel
- 1/2 t. Pepper
- 2 t. Garlic powder
- 2 1/2 t. Onion powder
- 1 t. Anise
- 1/4 c. Maple syrup
- 1-2 c. blueberries (We started adding these after the first two casings.)
We used Oversea natural hog casings, ordered from Amazon. Once we got used to them, they worked just fine.
Can’t wait to have our own sausage for breakfast! I made smaller links, so that we could control our portion sizes. Homesteading: the next great adventure!