SAUSAGE MAKING IN THE KLESEL HOUSE

Okay People this post might be a little unsettling for some however it is a special request from my dear hubby that I share with the world the ins and outs of making fresh pork and deer smoke sausage. I must say it is very tasty but what a person must go though to achieve the end results are pretty detailed. I say it took 4 days from start to finish to get the sausage in the freezer, on the other hand my husband would say its more of a journey from a life long learned technique.

Bla bla bla

Some of these pictures might be disturbing so please us caution.

To start with you must go out into the wild, where it’s to cold for any normal person to endure and set up camp a few yards away from where you have been putting out feed for months to stick your animal. I say STICK because I once made the mistake of saying CATCH when asking “What did you catch honey”

my man corrected me by saying

“I don’t wrestle the animal to the death, sweetie I stick them with my arrow”

I reply with
“OH”

After the kill, he field dresses it and brings it home to prepare the meat for processing

IN MY KITCHEN!!!

This had to be done after the normal work day so, this is why it took us 4 days. Donnie doesn’t use any filler or preservatives, its all natural and smoked in our back yard and packaged in the garage.

1.Stick your animal
2.Dress the meat
3.Grind the meat
4.Season the meat
5.STUFF IT IN HOG GUT CASING
6.Hang in the smoker
7.Smoke for about 6 hours
8.Package sausage

ENJOY!!

two of these beautys {WILD HOG} and one {Deer}

Calum and Donnie stuffing the casing

Aaron and Donnie still stuffing


Can you tell my teenage sons are really enjoying themselves? he he he

My job is to tie all the ends



I think we'll be good on sausage for maybe six months

I cant wait for fishing season

I hope you learned a little about sausage making or at least have a greater understanding of why I am the way I am
heheheheh