Grind, Test, and Package Sausage
14:37
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At 14:37 in
Butcher a Hog/Pig: Making breakfast sausage and cuts for freezing (homesteading)
What happens here
After seasoning, grind a small sample of the sausage meat using a KitchenAid stand mixer with a meat grinder attachment. Form the ground meat into a small patty and cook it in a frying pan until done. This allows for an immediate taste test to adjust the seasoning if necessary. Once satisfied with the taste, proceed to grind the remaining seasoned meat. Portion the ground sausage into approximately 1-pound bags, and then use a FoodSaver vacuum sealer to seal the bags. Label each bag and store them in the freezer for long-term preservation.
Goal: Process the seasoned meat into finished, packaged sausage.
Tools and materials
- FoodSaver Vacuum Sealer FoodSaver — Sealing the sausage into airtight bags for freezing
- Frying Pan — Cooking the sausage sample for tasting
- KitchenAid Stand Mixer KitchenAid — Powering the meat grinder attachment
- Meat Grinder Attachment KitchenAid — Grinding the cubed meat into sausage
- Spatula — Handling the sausage patty in the pan
- FoodSaver Bags FoodSaver — Packaging the ground sausage for freezing
- Seasoned Pork Sausage Meat N/A — The seasoned meat ready for grinding and packaging