This morning, before I left for the office (in a snowstorm, horrible commute, 80 minutes to drive 40 miles) I took out 4 bags of venison (half a neck, a shoulder, and two bags of trimmings) and a 10# bag of Adickes free-range pork trimmings. This evening Claire and I ran it through our new Kitchen Aid meat grinder attachment (gift from my parents), added 1 Tablespoon of salt per 2 pounds of meat, lots of garlic, black pepper, basil, and wild rice.
Initially we ground the pork and venison separately. The pork is about 50% fat.
The venison is about 0% fat.
Puddy Man was very interested in the whole mixing side of the event. He also begged a lot of scraps off of Claire during the grinding.
Pike had got a bowl of bits that we trimmed and that hit the floor, which he continued to hold while watching us mixing.
So, after a huge meal of sausage patties and beans (honestly, we ate about 4 pounds at one go) we have sixteen 1.5# bags of home made sausage in the freezer. We have enough venison to do a couple more batches the same size, but will need to pick up some more pork, or just do straight venison.
