Yesterday my father in law and I made sausages out of…I think 20lb of meat? It was a lot of sausage to grind and stuff into the casings! Unfortunately, I couldn’t take any photos of the actual process, because we were both ‘engaged’ with the meat and didn’t have a hand free.
The links were smoked and dried over night, but it will still take a couple of weeks until they are really ready to be eaten. I’m really looking forward to trying them, because the last batch was delicious! This batch is a little different and one of the sausages has nutmeg in it, which, when we fried some of the mix up in a pan yesterday evening, already tasted great.