My Sausges, and more

Recently I spent the better part of a several hours daily making several kinds of sausage patties to freeze. It's nice to know exactly what is (and what isn't) in my sausage: free range meat, no hormones, no GMO's (even in their feed), and only organic herbs and spices. I posted pics earlier of the chicken-feta-spinach sausages, but here's a photo above (Yes, I know I am not a good photographer!) of the whole kaboodle. There are around 80-90 patties in the mix shown above, and that should keep me in sausage for several months. Plus I have enough venison to make another 60-75 patties. I'm short of home cured bacon, but hope to remedy that in February or March.

Next (after I eat up lots of frozen left-overs) is learning to make some terrines and pâtés out of all the odd bits in my freezer. I have several beef and pork hearts, plus beef, pork and chicken livers, some sweetbreads and a few trotters. Hey, how hard can it be to make a "meat" loaf??

Making rillettes is also on my list. I can't imagine that will be too hard... after all pulled pork is simply a slightly altered offspring of rillettes.