We made 40 pounds of wild hog sausage this weekend. 20 pounds of breakfast sausage and 20 pounds of Italian sausage. We taste tested each batch and if I must say so myself, it is fantastic. Guess you'll just have to come visit to try some :)
Garrett and Walker took turns mixing all the spices and helping Dad push the pork through the grinder. They had fun cubing all the pork too. Boys like to use knives, no one got cut except Coy ;) No worries, no extra "Coy flavoring" in the sausage. It really was a family affair with Laine adding her expertise on the tasting. We had fun and are very proud of our full freezer. Now we're ready for hunting season :)