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
1st timer needing some really simple directions and help
1st timer needing some really simple directions and help
Do not meddle with the forces of nature, for you are very small, very insignificant, and very biodegradable.
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
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
one more: http://www.wedlinydomowe.com/sausage-re ... ese-farmer
I guess that you should also have this link:
http://www.wedlinydomowe.com/
I guess that you should also have this link:
http://www.wedlinydomowe.com/
Ross- tightwad home cook
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