toddrod
03-03-2012, 03:23 PM
I just got finished making 30 lbs cajun venison/pork smoked sausage (will smoke tomorrow), and 14 lbs fresh Italian pork/venison sausage. I still need to find time to make 50lbs fresh cajun pork/venison sausage and at least 30lbs of fresh breakfast sausage so my freezer will be full for awhile. I have some on the charcoal grill right now while I sip on some of my homemade Strawberry Zinfindel wine. The weather sucks down here but I am having fun.