Sausage Grind, Day 1

Today we trimmed, cut, ground and stuffed 360 pounds of ground pork/beef.  (We add a little bit of beef to our sausage.)  Our crew is hard working and good natured!  It took us six hours to accomplish our task.  We started out with a wonderful lunch in the house, then went over to the shop and started the grind.  We were rewarded for our hard work by an even harder working kitchen crew!  We feasted on roast chicken, noodles sauteed with mushrooms, kale and a mixed green salad.  Dessert was a dark chocolate/pecan tart with dollop of whipped cream.  I was so hungry that I forgot to take pictures of dinner and our amazing cooks, Louise and Eva with a little help the last hour by Del!  What a fun day was had by all!

Tomorrow we will smoke the link sausage, then wrap.  Everyone is going to go home with three different kinds of sausage in both link and bulk.  Breakfast and lunch again by Louise and Eva.