Sorry I haven't posted in a few days...not supposed to type with a mouth full.
Marc, you are so right. My sausage meat is well trimmed and quality control is measured out by the ounce, not by the ton.
Spyder, I have had some sausage from a processer in White River, and you are right! I have a friend that grew up there and he makes the best sausages I have ever eaten....bar none!
The next batch is about 20 lbs again and I am thinking various bratwursts. Mmmm, brats! I also have two cabbage heads in the fridge that each weigh close to 15 lbs...gonna rip out a batch of home made sauerkraut!
