Put up 30 pounds of venison/pork sausage....finished about 10pm last night....50/50 venison and pork butt....just to try something a little different, I made about 5 pounds with a boudin recipe, without the pig blood, of course....just cajun spices and rice....turned out pretty darned good....I put the other 25 pounds up into breakfast links and rings.

All the cutting, grinding, stuffing, etc. is a real pain in the arse, but I really enjoy doing it....finally rounded out my array of sausage-making equipment, by purchasing a meat mixing tub from Northern Tool....it's only the handle-operated one, but sure beats mixing all that ice-cold meat with my hands.

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Pretty sure I could go to the store and just buy up a bunch of sausage, and save money, but it wouldn't be near as healthy and tasty.