Sausage Everywhere

I had pulled out a couple of bags of ground pork a few days ago in anticipation of making some sausage and today was Day One of The Great Sausage Afternoon.  Last Fall we made our first sausages using venison, but since we have a freezer full of piggy goodness it made sense that we should try using pork this time.

We made an Italian, Bratwurst and (kind'a) Spicy Breakfast Sausage.  I used the Italian sausage recipe from Mike over at Living Prepared with a few minor adjustments (didn't use the bacon....just couldn't make myself "waste" bacon like that, and I added basil).   It turned out wonderfully yummy and it was difficult not to fry up the entire six pounds and just eat it right there.

Next was a Bratwurst recipe which I got somewhere online.  Paul wasn't crazy about it and although I did enjoy it (two patties worth, to be exact), it didn't really scream "Bratwurst" to me.  Not sure if we'll even bother stuffing them into the hog cases or if I'll just leave it in packages to fry up like breakfast patties.

We had 3 1/2 pounds of ground pork left so I just made a spicy breakfast sausage for Paul.  Don't ask me what the recipe was, it was just something Paul read off the computer & I didn't bother writing down.

The Bratwurst went right into the freezer, the breakfast and Italian sausage is setting in the refrigerator.  Tomorrow I'll package up the breakfast sausages to put in the freezer and we'll stuff the Italian sausages into links.  And then stuff them into our maws.