Butchering and sausage

 

 

 

 

This past weekend we butchered the largest pig and I did something I have never done in 57 years. I cleaned hog intestines for sausage casings. My neighbor, who has cleaned hog intestines before told me how to do it.  My husband squeezed the small intestines out and handed me a pan full of casings. first I turned them inside out and scraped the membrane off of the intestines. It took a little while to get the hang of it but as I went I got better, and NO it did not smell bad. The bottom picture is sausage we made. The next day we smoked the sausage and it was very tasty. We probably got 20-30 pounds of link sausage and a lot more bulk. We seasoned it with sage, salt and pepper.