Sausage Making with Pasture Raised Pork…

So today I completed the process of making 25 lbs. of sausage for my family from our pasture raised pork. I decided to set 14 lbs. aside (not yet seasoned), for us to try our hand at making Summer Sausage and Polska Kielbasa. I made 4 lbs. of Italian Sausage, and 9 lbs of breakfast sausage (links and patties). We have already eaten the breakfast sausage before, and we are in love with the recipe! We are trying the Italian Sausage recipe for the first time, so I will have to let you know how that one turns out. Thank the Lord for a successful harvest and a Kitchen Aid to make the process light work!

The recipe we use for a breakfast sausage is http://sufficientacres.com/2017/01/22/homemade-seasoning-for-breakfast-sausage/ .

The recipe we are trying for our Italian sausage the first time is https://www.tastesoflizzyt.com/homemade-italian-sausage-seasoning/ . I didn’t add fennel because I didn’t have any on hand.

Here is what the final product looked like for the sausages!