Sausage

15 pounds Pork

15 pounds Beef

30 T curry powder

15 tsp cinnamon

15 tsp salt

15 tsp pepper

3 bulbs of garlic

2 bags of purred sun-dried tomato's

All the spices were supposed to be double what I added (Besides the garlic/tomato) - but to be honest I got a little scared the flavour would become to intense. This way I know I am going to be able to taste everything and if it's a little on the tame side - I will know that next time I can go full board.

My hands a full day later still look jaundice.

Stuffing the cavity with the sausage mix.

While I was busy prepping, my father was cleaning up (sorting) some of his earlier work from the previous day.

Cranking the sausage out has always been my favourite part of the process. Except I remember getting to turn the crank, not guiding the sausage out. Traditions being past on - I guess.

3/4's of the way there.

My Dad showing off the skills he learned a few decades ago (As a butcher). He started off slow but once his hands remembered what they were doing he churned this out in a few seconds.

Getting ready for smoke.

My Fathers smoke house. Which has seen use.

I will add that the pictures were all taken by Teegan who wasn't initially to pumped to come out to the shop for the process. I will tell you that she did in fact thoroughly enjoy it.

The final product.

I BBQ'd some up this evening and I am happy to say that it was good.
Nothing was overpowering and everything seemed to be pretty balanced. Perhaps I would cut back a bit of the cinnamon next time - or add a bit of sweetness but all in all I am content with my product.