Sausage

Sausage making day with Olympia - 200 Pounds!

We took Olympia to her daughter's home where we spent the day with Ellen and Larry, his brother and sister-in-law, a friend from their church, Fr. Andy, Pat and M.E.

They started Friday night cutting the pork, leaving some of the fat. When we got there the meat had all been put through the grinder once and stored in 20# bages.

The stations were set up:

• Each bag was ground one more time. 
• The spices and wine was added and we mixed it with our hands until all the spices we're completely distributed through the meat.
• The meat was weighed into 1# balls 
• Each ball was put into plastic freezer bags
• The bags were vacuum sealed.

This happened ten times with each 20# bag.

I started as mixer with Olympia, but decided they need a floater. I worked wherever someone was getting behind. It was fun.

After the work was done the guys watched Michigan lose to Ohio - lots of groans.

Then we had sausage patties, salad, bread and wine. We enjoyed every bit of the day.

We left Clarkston around 5:30 to drive home in the rain.