We recently butchered our second hog ourselves. Our first attempt was pretty much unrecognizable chunks of pork by the time we got through with it! I just made a lot of BBQ pork sandwiches, soups and such with the meat. It was still delicious, so much better than any you might buy in the grocery store!
Thankfully, this time went so much better. We actually have boneless pork chops, tenderloin and ribs. Monroe
de-boned everything, except the ribs, of course. Then we decided to try our hand at making breakfast sausage. We had some fresh venison and we added pork ham in with it to give the venison a little more fat since it is such a lean meat. We also used
Leggs seasoning mix. The results were definitely worth all the effort. We made about 35 lbs. of sausage. If you look closely in the picture you can see the difference in the texture of the two piles of sausage. The meat coming out of the grinder is the second time through. The other pile is much coarser and still needs another time through the grinder.

This sausage won't last long around here. My boys would eat it everyday if I would cook it for them. We didn't make link sausage. Instead we decided to leave it ground . I think it will be more
versatile this way. For example, I needed a quick lunch Friday so I cooked the sausage with chopped potatoes and onions. It was a snap to fix! Most importantly, it was a hit! I can also mix the sausage with ground beef for certain dishes. I think I will try that with chili.

It is so rewarding to sit down to a meal and realize that we know where everything on the table is from. The fresh vegetables from our garden, the bread baked from our kitchen and the meat hunted by the guys or homegrown. No worries about tainted vegetable fields or diseased meats. Then when we bow our heads to give thanks to our Heavenly Father for His goodness, we truly know how dependent we are on Him!