Family Makes 92 Pounds of Sausage at Home from Pigs they Raised in their BackYard
Family Makes 92 Pounds of Sausage at Home from Pigs they Raised in their BackYard
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That looks like some pretty lean sausage. I would try some Italian seasoning or a little cayenne pepper in a few small batches just to mix things up. The extra step of grinding is worth it. I absolutely love the meat grinder. The on board storage for all the pieces is cool. Keeps it all in one place. I enjoyed this vlog. Thanks for sharing. NOW GET BACK TO WORK ON THE SHED!! 😎
@jimmy white No, it is not a NH thing. I was raised in northern NH n the fat given to the chickens would have gone into the sausage or rendered down for future use in pie crust, fried potatoes or the like. Everyone in the pot as we always say. The rendered pieces were given to the chickens. I believe it is a matter of their preference to not have as much fat in their sausage. ✌🤘
Awfully lean. Sausage is usually 30% fat.
@jimmy white Works in the midwest as well. Need that fat for the flavor. Not a lot but some marbled into the blend. If that chicken stuff was mostly gristle, then use some of the leaf fat to marble the sausage. Too lean and the flavors do not come out. With a little more fat you can also cut down on the salt if you need to for blood pressure as long as your lipids are good. I liked the recipe but cannot do that much salt.
Use some of that pork sausage mixed with deer venison good smoked sausage, good.
Wasn’t knocking the sausage. Just making an observation. Have it your way.
AL I REMEMBER YOU ON A EXCAVATOR CLEARING THAT LAND WHERE THE BARNS AND PASTURE IS NOW!!!! UVE CAME A LONG WAYS! Congrats 👍😁👍
Either for taste depends on mood.
Me too! He was SO excited on that excavator! Now look at what they have accomplished!
I put English mustard on my sausage, but then Im a brit lol
Kinda like scotch eggs? Awesome flavor!!
@Jerry Truax No scotch eggs are very different lol.
@Michael Beckingham Only Colmans mustard should be considered English mustard in my opinion. Nothing else compares to it lol
Sam Stevens totally agree – Colman’s English mustard with a good Cumberland sausage = match made in heaven
@Elizabeth Prior Jeremiah Colman became rich from not how much mustard was eaten but how much was left on plates!
I’d never put ketchup on sausage but I’d pour it all over those hash browns.
I put the ketchup on the scrambled eggs along with the Boston baked beans and chopped up fresh tomato and sausage or bacon – that is a good breakfast
I shouldn’t comment because I would never put ketchup on ANYTHING. I never acquired the taste for it.
@Catherine I’ve seen how ketchup is made. I’ve also seen how hot dogs are made and I’ll eat hot dogs but not ketchup.
Whatever keeps Mama happy is a good thing. Ketchup is cheaper than jewelry
Especially if she makes her own ketchup. Lol
Whatever you’re eating should be tasted before seasoning.
Edit so it made sense
Gina, From years of experience…when making hash browns, rinse and pat very dry the shredded potato’s. Then heat a tbsp of each butter and oil in a large skillet. Spread potatoes very thinly in the skillet and let cook. Don’t stir. I season mine with seasoned salt and pepper. Once the first side is crispy, flip the potatoes like a pancake. Cook side two again without stirring until golden brown. Perfect every time.
It is a MUCH smaller price to pay 😁😁😁😁😁
Al, instead of sheep. You should get a calf. In a year it should grow to 1100 pounds. This would save you from buying beef. God bless you kids!
@Mr. B *Palate* – A Palette is what artists use!
@Mr. B I agree… but oh the slaughter of a cow after raising it from a calf it so very difficult. Cows are very loving and in a years time it will become like part of the family. My heart couldn’t take it!
Tony Grimes yes and it gives variety of colours and textures to develop a complete picture …which is what a variety of animals will do for a homestead.
@Mr. B land is never an issue on most farms. Labor is the issue. Sheep + a Cow or seasonal steer is alot of work. They’re already doing quite a bit.
Who remembers last time they did this al broke the island
I remember. LOL! Can’t believe it has been a year already!
He was making the hot dogs which didn’t turn out as he planned.
It doesn’t seem that long ago.
Ahhh yeah…. The hot dog debacle 😂😂😂😂😂
Have you ever done a video showing your freezer, I would love to see it. It must be huge storing all the meat. I would even love to see where you store all the produce from your gardens too. Thanks
And also if there is a management system for the frozen stuff – to make sure last year’s stuff gets all cycled first, that sort of thing. Also if the freezer is split up into holding different things… just curious. 😉
I wanna see the pantry 🙂 BLESSINGS -Kate
To me fennel seed makes sausage itialian. Cayenne if you like some heat.
Al, when I was a young man I worked in a couple of butcher shops. Both of those places had three plates for their grinders. We had one with the large holes that you used first that we used for everything; beef, pork, venison, elk, etc, for the first grind. Then for the second grind of red meat, beef, elk, venison, firmer meat, we used a fine hole plate like you had for the pork. We had a medium plate, with holes pretty close to the size of a small pencil, maybe a shade smaller, that were just for the second grind of pork. Whenever I had the fine plate in by mistake when doing pork, the machine would remind me right away by making me struggle to push the once ground pork into the throat of the mixer much more difficultly, and the end product would be much more ‘smeared’, – you wouldn’t see the lean in it as well, even though the same mix was going in the grinder, the ‘smeary’ pork fat would sort of disguise the lean in it. I suppose it cooks and tastes the same either way, and you don’t have to worry about a visual market, but you may find it much easier to send that second grind through with a medium size, 1/4″ maybe, hole plate in front of the blade.
And you Remember all That…I’m Impressed….
I agree Al…I never understand why people would want to drown out the flavor of an amazing steak or great sausage with steak sauce or ketchup. I’m not even a big fan of BBQ sauce. I love the taste of meat with just some simple spices and maybe complimented with some onions or mushrooms on the side. 🤦🏼♀️
Ketchup and curry where invented to hide the taste of meat etc that was going off
Yup Karen we’re on the same page !!!
Al to each their own , mines maple syrup on my breakfast sausage
@Michael Johnson 🇬🇧 EXACTLY. ! Goes back to the middle ages and folk were frequently ill after eating highly spiced food. Maple syrup sounds ok though. On bacon and pancakes. Those sausages look good and lean but I’ve never eaten them bought from a store as I don’t trust the manufacturers.
Meat is dry and I like ketchup
No ketchup but i would want but salsa for the eggs lol
Can’t believe how much Olivia has grown, doesn’t seem that long ago she couldn’t reach the counter top. I remember the look on Gina’s face when the stuffer fell and the counter broke!
omg that was so scary and funny at the same time their faces said it all
Anyone else having flashbacks of their “play-do” machines as a kid?!?
There weren’t any play do machines when I was a kid.
Nor me it hadn’t been invented, we had smelly plasticine, which in warm hands stuck to most things.
We didn’t either. We did have silly putty 🤪
Their faces when the sausage shot out of the grinder, PRICELESS! I keep replaying it. Olivia’s reaction is the best! 🤣🤣🤣🤣🤣
That was so funny! Olivia just cracked up!.
Ketchup is the nectar of the gods. Hehehe. I don’t know where we found this hint. If you force a couple of pieces of bread through your meat grinder when finished. The bread will carry nearly all the meat scraps with it. It makes the clean up really easy.
Out son bought a family pie from a new pieshop . Didn’t need the Kepchup . This impressed him, as it is on everything I eat. Great Beef pie.
I’m a purist; no nuttin’ on nuttin’
When making hash browns from fresh potatoes try dumping shredded potato from food processor into the center of a kitchen towel then twist the potato into a ball , rinse with cold water and twist water away this will rinse extra moisture and starch away allowing potatoes to brown and develop that crunchy texture you are looking for.
WOW, who knew??? Thank You!!!!
SEASONINGS: Whenever you are adding a mixture of seasons to meat…. mix all the seasonings together first. THEN add the seasoning blend you just created to your meat. You will have a much better even distribution. Same applies when seasoning a chicken for roasting. ALSO: when blending large quantities of spices like you did for your pork sausage, weigh out the individual seasoning that you are blending together for a better flavor consistency.
If you have to weight out seasonings then you really don’t know to cook.
That is not true if you are cooking/seasoning for HUGE quantities. By weighing you are more accurate and it’s faster.
could be someones growing 420,smells like that too