semi frozen pork butts ready to grind
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P1270001.jpg)
Tubed cases soaking
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P1270002.jpg)
Grinding
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P1270003.jpg)
Whitey the egret flew in to supervise and get a hot dog
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P1270005.jpg)
Weighing out the spices
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P1270006.jpg)
all mixed up
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P1270007.jpg)
starting to stuff
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P1270008.jpg)
All stuffed
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P1270009.jpg)
linked and ready to fry or package. I'll have some for breakfast tomorrow.
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P1270011.jpg)
the recipe
Breakfast Sausage
15 lbs. Fat Pork butts
4 Tbs. Salt
11/2 Tbs. White Pepper
1 Tbs. Rubbed Sage
11/2 Tsp. Ginger
11/2 Tbs. Nutmeg
1 Tsp. Marjoram
15 Oz.Ice water
1 Tbs. Mapeleine
1 Cup milk powder
6 Tbs. maple sugar
Grind meat through a ¼ inch plate. Add ice water and spices. Mix well Stuff into natural sheep casings . Link into 4” sausages.