Making sausage is a big deal.... hard work and time consuming, but when it was all done and put away in the freezer, everyone agreed that it was worth all the effort. Our role, as ladies of the family, was to get out of the way and cheer. Christina and I along with the three girls did a fine job with our task. The heavy lifting was done by Andrew with assistance from John every now and again, and Ken, who helped whenever a two man job was needed. Each freezer bag has five large sausage links and they have forty two bags in the freezer.
Andrew started with 75 pounds of deer meat, plus 20 pounds of pork fat. The first task was to thaw the meat overnight. Saturday, Andrew ground the meat and the pork, then seasoned it, all according to a recipe he found in a book. I overheard something about grinding freezing water into the meat, but I was gone by then. We left at 12:15 and returned after dinner when the kitchen was all clean. In our absence, they stuffed the links with the meat. Ken's task was to twist the links.
The sausage were left in the fridge over night. After brunch, Andrew and Ken took all the sausage links to the smoker, which is in John's back yard. First the sausage must air dry for an hour, then be lightly smoked in the big smoker for two or three hours. We ladies arrived home from evening church to see all the packages of sausage just ready to be placed into the freezer. Molly helped Andrew count and store the sausage. By Sunday evening, Ken and Andrew were tired. Ken commented to me on the way home that you have to enjoy the process in order to put up with all the work. The sausage is wonderful. "Not too spicy," said Molly. Andrew loves the sausage but he especially likes the fact that he did it all himself, starting with shooting the deer. He was very pleased with his sausage.
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