|Separating the casings|
|Grinding the meat|
|Cutting the meat|
|Stuffing the casings|
The casing length varied from about 4 to 6 feet, and once you run out of casing, it is time to make the links! First we pricked the sausage with a small fork, to allow excess air to escape. Next simply pinch the casing at the desired intervals, and twist it two or three times. They can be stored in this classic link chain, or, as we did, cut apart and frozen for individual servings.
|Vacuum-packing the finished links|
The next time we only did 10 pounds, and we made it all cajun since that's what we had left. It was again ourselves, Adam, and Marcus, but Brandi, a new WWOOFer was also there. Lane, a new WWOOFer who had never spent much time on a farm before, arrived in the midst of the polka music and sausage-making festivities, and bewilderedly but enthusiastically joined in.
Later we helped Barbara make venison sausage. The process was basically the same, except we had to add pork fat since the meat was so lean. Since Barbara is a veteran sausage maker, she skipped the extra step of putting it in the stuffer, and instead filled the casings straight from the grinder.
We were glad to get the lessons on sausage making, because any day that starts with sausage, even a cold day of hard farm work is a day to be looked forward to.