Tonight I boned out and cut cut up 33 lbs of pork butts that I then ground for making Sausage. Ended up making about 15 lbs of Italian, 10 lbs of Hot Italian and 8 lbs of Cajun Sausage. Got them all mixed up and waiting to be stuffed into casings tomorrow morning.
Set up and ready to start grinding. Gotta have a cold beverage to be able to do this hard work.
All ground up! Now to mix in the seasonings.
Both Italian mixtures with a blend of four shredded cheeses.
The regular Italain plus a bit more black pepper, red pepper flakes and a dash of cayenne.
Last but not least the Cajun mixture using my own homemade Cajun seasoning.
After these soak all that good flavor I'll do a lil test patty of each in the moning and then get 'em stuffed.
Set up and ready to start grinding. Gotta have a cold beverage to be able to do this hard work.
All ground up! Now to mix in the seasonings.
Both Italian mixtures with a blend of four shredded cheeses.
The regular Italain plus a bit more black pepper, red pepper flakes and a dash of cayenne.
Last but not least the Cajun mixture using my own homemade Cajun seasoning.
After these soak all that good flavor I'll do a lil test patty of each in the moning and then get 'em stuffed.