There are a number of old sayings that sum up roughly to “you don’t want to see how sausage or laws are made.” Perhaps this is true if poor ingredients are used but it need not be that way. You can use top quality ingredients and you’ll get top quality sausage, and perhaps laws too.
When we make sausage we use good meat. There are no snouts, ears, eyeballs, organs or the like in the mix. We do not grind in the bones. Rather we use quality de-boned ham, shoulder and other delicious pork. One sausage maker with over 50 years of experience told me that our hot dogs taste so good because we use good quality meat as the foundation. Good ingredients means delicious hot dogs, kielbasa and other sausages.
I’m not going to tell you how to make sausage here, that’s another discussion and there are some excellent books listed at the end of this article. What several people on the Kickstarter asked about are what are the various types of sausage we make now and what kinds of sausage do we plan to make once our on-farm meat processing facility is completed so that is today’s topic.