1st timer needing some really simple directions and help

Vermonter · Post by **Vermonter** » Mon Apr 02, 2012 12:22

I have three pigs I am slaughtering on Friday this week. I am wondering if there is a thread on here that would help an idiot like me take all the extra stuff not going to the butcher to make sausage? I will have all the offals plus the heads. I could really use some very simple instructions and help.
Thanks so much.
Jay

Dave Zac · Post by **Dave Zac** » Mon Apr 02, 2012 12:34

Welcome to the forum. Here are some ideas right from recipe side of the site:

http://www.wedlinydomowe.com/sausage-re ... ge-economy

http://www.wedlinydomowe.com/sausage-re ... age-onions

http://www.wedlinydomowe.com/sausage-re ... sage-white

And here is one from Butterbean just last week:

http://www.wedlinydomowe.com/sausage-re ... sage-white

I will be making the economy liver sausage or Butterbean's Braunschweiger in the next few weeks.

I would recommend too that you immediately buy Home Production of Quality Meats and Sausages" by Stanley Marianski and Adam Marianski and read it cover to cover.

Dave

ssorllih · Post by **ssorllih** » Mon Apr 02, 2012 15:09

one more: http://www.wedlinydomowe.com/sausage-re ... ese-farmer
I guess that you should also have this link:
http://www.wedlinydomowe.com/

HamnCheese · Post by **HamnCheese** » Tue Apr 03, 2012 00:01

Welcome Jay. I think you'll find that the people on this forum are more than willing to share their collective wisdom and experience. Ask lots of questions and you'll get lots of answers!!!

Lynn