Pork butts have been and were on sale in town for $.99/pound so I stocked up. Then I dug thru my sausage making goodies and pulled out Italian sausage, Breakfast sausage and Bratwurst seasonings that have been laying in wait.
The breakfast and Italian sausages were ground into bulk 1 pound chubs, so that wasn’t much of a process. The brats were done using a bag of seasoning that came with one of the pieces of equipment so I ground the 25 pounds of meat, seasoned it using that mix and stuffed it fresh into pork casing: no cure, no smoke. 94 of the little devils. They will be vacuum packed and sealed this morning and froze.
The Italian and brats used a Backwoods seasoning since I had those on hand. The breakfast sausage was a High Mountain blend that I really like. All of these spice blends I have made before and they are great mixes. The small plug of meat left in the stuffer got fried up and sampled while I washed the equipment up and it is tasty.
Brats on the grill tonight!
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