We Made a Few Links of Sausage

[Michael]

The Brushy Road Sausage crew was back at it on Saturday. We ended up with multiple grinders and stuffers rolling out links as efficiently as you might expect from this crew of Bohemians (and a few of us adopted in). Baca, Stolle, Steve, Jenn, GJ, Morrisxm, Clay, Marburger, Stevie, Kitagawa and I sliced, seasoned, ground, stuffed, rolled, cut, tied, hung and smoked over 850 pounds of dried and smoked venison/pork German Sausage links, using a time-honored recipe!



There might have been a few beers consumed in the process! Thanks again, fellas!


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[doghouse]

Looks great Michael.

[flywise]

Good gracious!

[sailor]

Good to know, you made enough for every body...….

[RascalArms]

Looks awesome Michael....can I assume we will get to partake of some of this at Nanza?

[AntlerCollector]

Looks awesome Michael....can I assume we will get to partake of some of this at Nanza?

You wanting to turn it into a sausage fest?

[RascalArms]

You wanting to turn it into a sausage fest?

You ain’t right brother [emoji23][emoji23]

[Snowflake Killa]

Good Times by the end of the weekend you are toast. The worst part is cleaning.

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[Michael]

Good Times by the end of the weekend you are toast. The worst part is cleaning.

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No doubt! Fortunately we have enough hands available that we can clean as we go to keep the meat from drying and sticking to the lugs, coolers, utensils, etc. it’s still a lot of work, though!


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[louieagarcia]

Even though it's a lot of work, it well worth it!

Think about how much it would cost to process 850#s of smoked links at your local processor! Plus, it probably wouldn't turn out near as good and the beer wouldn't be as cold

Great job fellas!

[TexasCanesFan]

That’s awesome.