Homesteader in the Making…

We spent our first Saturday morning in town with our wedded son.

It was his 1st anniversary and L-Say Mac was at work.

Simon invited us over to help make sausages.

Our outdoorsy son was becoming more of the homesteader as the months wore on.

He and his wife are budding entrepreneurs building their own  bird show business which includes owning and raising two blue winged macaws, Walter and Lemon, a lovely rose breasted cockatoo named Gil and now four chicks, a few weeks old, that will run around the stage in their show and lay eggs for them as oft as chickens are wont to do when they’re not performing.


There is a heat lamp in the cage and the mop in the foreground is a surrogate Mum!

Our son has always loved being self sufficient.  He doesn’t hunt but he does grow vegetables and he is very handy especially with wood.  He made a couple of beer pulls for the restaurant where he works using the design skills of his film maker brother for the graphics.


They were very well received, as was the beer which he has been brewing for them over the last few months.

Several years ago, after buying him a beer making kit for his birthday (21st!) we bought him a sausage making machine and today was the day he chose to break it out and make a batch of sausages!

He had smoked some pork belly for five hours and when we arrived hubs was drafted into service, after a cup of coffee and a,  “Good morning!”

Passing the smoked meat and pork shoulder through the grinder was not too bad the first time round.


The next round included cheddar cheese, you can see the pale yellow as it passes through the sieve,


and here go the jalepenos,


described as ‘fresh’ when our son tried a piece and had to rinse his mouth with milk!

Yes, you did see the top layer of their wedding cake in the background, I moved it to the table!

He soaked the sausage casings, made from pig intestines, to get them supple before rinsing them with water to remove the preservative salt,


I was quite surprised at their durability.  He then fed one length onto a tube for the final pass through of the sausage mixture into the casing.  The process was getting more difficult because of the fat content.

Would you look at this!


Lots of jalepno in this first one.

Very professionally, Simon skipped a link and twisted (otherwise it untwists the first twist…)

Before long he had a couple of dozen authentic looking bangers!


After almost three hours we left enlightened on the culinary art of sausage making.


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