It makes my heart smile to see your young family embracing Traditional Living Skills. Keep sharing the skills and the knowledge. You guys are an jnspiration.
I buy Boston butt (pork shoulder) when they put it on sale for .99. I trim the fat to make lard. I run the lean through my meat grinder and season with Legg's sausage seasoning. I've always cooked the sausage a little to render off a little more fat and adjust the seasoning. I can it in pints, too. I cover the sausage with a little water. When I open the jar, I use the little fat cap on top to start my gravy with flour, then I add the rest of the contents of the jar and a little milk and black pepper. It truly is homemade convenience food! Oh, I put the shoulder blade in the crock pot. The meat that's left on it cooks off and that bone makes the best broth. I use that to make a pot of rice. 😋 I'm really enjoying your videos! Thank you so much for sharing!
It was an elderly lady in my community here that taught me several years ago, this must be an old fashioned method because I haven’t found anyone on TH-cam that does this method either. Thanks for watching my friend!
Oh my you are such hard workers. How do you work as a nurse all day and then come home and can sausage. I’m 60 years old and i try to think when i was your age did i have that much energy? Lol
I don't have any animals, but I have bought store sausage and canned it up. I'm sure yours tastes so much better. I do cook mine. I love that I can make easy biscuits and gravy.
Fresh pork sausage just can't be beat.Sad to say, but we haven't killed hogs since my Papaw passed. He could make the best souse meat ever,he'd have me get him just the hogs head at the packing house I worked at just for his souse meat. Andy and You are teaching the folks how to process their meat and stirring up a lot of good memories for others. Thanks again Megan and God Bless 🙂.
Hey guys, I'm new to your channel. Nice to meet y'all. I'm in Southern Missouri. I was raised on a farm in Iowa. And I just quit canning last year when my husband died. I'm almost 84, raised 5 kids, 3 have passed before me. I'm trying to foster a 3 year old great grand daughter. She's a hand full. But I got a kick out of you Megan, plucking chickens with a machine. Never saw the like. We used to put up 50 plus a few old hens every year. My dad butchered our beef and pork, and we made our own lard. My grandpa and grandma taught me so much! And those were days when the running water came from a windmill. We didn't have electric or phone. Grandpa would trip to a neighbor if need be. Anyways it nice to see a family work together. Keep communicating. That's the key.
I hear people canning discussing problems with ground meat. Never have I seen rolled balls. Sounds like an answer to all the discussing. Another old and almost lost process. Your videos are full of information. Loved seeing both of you getting it done together.😊
We still butcher the old fashioned way, making sausage from the scraps, lard from the fat, puddin' meat, and ponhoss. We pickle the feet, and eat the brains for breakfast. Our hams and shoulders are sugar cured, the other meat sliced and frozen. We also freeze the backbone and ribs, and eat the heart and liver.
In Iowa we make bone in chops. But we love tenderloins. So we make tenderloin out of our hams. Just never learned how to make homemade hams. God bless. Love your videos!
We are watching you on you tube and saw the segment where you were putting up your pork sausage, and I wanted to pass this on to you,if you haven't tried it, the next time you harvest a deer ,try deer sausage before we became disabled we would process our deer and make sausage,we would add 5 lbs of pork fat to 25 lbs of deer and add the sausage seasoning that is in the brown pack sorry don't remember the name and add enough sage to taste we would test taste by frying a small patti until we had enough sage in and we would vacuum seal it to freeze,I thought I would share this with you thanks enjoy your videos
Have you ever made patties to fit into the jar opening? Seems like you could get more meat in the jar that way. I don’t know, I never canned meat. I appreciate your show very much ❤️
Where sausage is ground and dense it’s best to do the balls if you do the raw pack method, so the heat can get through easier. I’d say if you precooked the pattys then canned them that would work!
Never even crossed my mind to can the sausage. Excellent idea. It aint no wonder I follow yall. Andy, you gotta try them chitlins at least one time. If you can get pass the smell you got it lol. We sometimes mix deer meat with our sausage 60% pork and 40% deer. Its not as greasey doing it that way. Thank yall for sharing. Ready to see the souse meat video. Around here we call it hog head cheese. It is some fine stuff. God bless
Do y’all smoke your hog jowls? My momma would fry sausage patties and can them from the hot grease. We lived. lol. She used to put sausage in little cotton bags that hung in the smoke house. Haven’t heard of that in years. My daddy loved the liver, lites and backbones boiled with some pods of fried hot peppers in it.
I'm from Louisiana and we use the liver for making boudin. Y'all should try making some... you'll also need a pork butt. Would !!! LOVE !!! to see y'all make some and I know you guys would make a great " first time trying" video 😊.
How is the texture of the sausage after canning it this way? I canned some ground sausage, but I fried crumbled up first. I have to say I wasn’t crazy about the texture, but then again it was basically cooked twice. It reminded me of store bought canned gravy, mushy! I definitely want to try it this way.
The texture is much finer with canned sausage, I only use it for recipes needing ground pork, I’ve tried to make it into sausage patty’s but it just won’t hold together, but it’s great in spaghetti and sausage in my opinion!
Do y’all smoke your hog jowls? My momma would fry sausage patties and can them from the hot grease. We lived. lol. She used to put sausage in little cotton bags that hung in the smoke house. Haven’t heard of that in years.
not a specific recipe we just grind whatever we get from a hog and mix in old mansion seasoning , one pack to 40 lbs of meat. and then add some sage as well
I have always loved pork, unfortunately,I can no longer eat it because of my heart🎈.I do sometimes have pork chops.Np beef either but you can only eat just so much chicken😂.So I cheat.❤❤
Mom's always had the grease at the top of the can?? I would love to try but I don't do pressure canners...Mom had one explode and been scared to death of it every since
Yes! Alot of people used to cook the sausage first, pour the grease over it, turn it upside down and the grease would block the air and seal the jar. Thanks for watching!
It's important to inspect canners annually and before each use . Sounds like either weight (jiggler) vent got obstructed, safety plug was defective, or if it had a dial gauge it wasn't accurate (Couny Extension Office provides free testing), ORrrr Mom left burner turned on too high once pressure was built up. Whatever the cause it is definitely a scary/potentially deadly event.
![F.HERO Ft. JSPKK x ลำไย ไหทองคำ x M-PEE - ไม่สนิทบิดหมด (Thai Riders Anthem) [Official MV]](http://i.ytimg.com/vi/kPJZ0UihBfk/mqdefault.jpg)
It makes my heart smile to see your young family embracing Traditional Living Skills. Keep sharing the skills and the knowledge. You guys are an jnspiration.
Great video,I enjoy watching you and Andy work together 😃❤️
I buy Boston butt (pork shoulder) when they put it on sale for .99. I trim the fat to make lard. I run the lean through my meat grinder and season with Legg's sausage seasoning. I've always cooked the sausage a little to render off a little more fat and adjust the seasoning. I can it in pints, too. I cover the sausage with a little water. When I open the jar, I use the little fat cap on top to start my gravy with flour, then I add the rest of the contents of the jar and a little milk and black pepper. It truly is homemade convenience food! Oh, I put the shoulder blade in the crock pot. The meat that's left on it cooks off and that bone makes the best broth. I use that to make a pot of rice. 😋 I'm really enjoying your videos! Thank you so much for sharing!
That sounds amazing! I think I’m going to try it thanks for sharing! Both of you 😁😍
That looks like the way my mom used to do it. I have never seen anyone else do it that way.
It was an elderly lady in my community here that taught me several years ago, this must be an old fashioned method because I haven’t found anyone on TH-cam that does this method either. Thanks for watching my friend!
I love your family. Such a sweet wholesome family.
Never thought about canning my sausage
Oh my you are such hard workers. How do you work as a nurse all day and then come home and can sausage. I’m 60 years old and i try to think when i was your age did i have that much energy? Lol
haha
I don't have any animals, but I have bought store sausage and canned it up. I'm sure yours tastes so much better. I do cook mine. I love that I can make easy biscuits and gravy.
Fresh pork sausage just can't be beat.Sad to say, but we haven't killed hogs since my Papaw passed. He could make the best souse meat ever,he'd have me get him just the hogs head at the packing house I worked at just for his souse meat. Andy and You are teaching the folks how to process their meat and stirring up a lot of good memories for others. Thanks again Megan and God Bless 🙂.
Thank you so much, this means a lot! Have a blessed day my friend!
Hey guys, I'm new to your channel. Nice to meet y'all. I'm in Southern Missouri. I was raised on a farm in Iowa. And I just quit canning last year when my husband died. I'm almost 84, raised 5 kids, 3 have passed before me. I'm trying to foster a 3 year old great grand daughter. She's a hand full. But I got a kick out of you Megan, plucking chickens with a machine. Never saw the like. We used to put up 50 plus a few old hens every year. My dad butchered our beef and pork, and we made our own lard. My grandpa and grandma taught me so much! And those were days when the running water came from a windmill. We didn't have electric or phone. Grandpa would trip to a neighbor if need be. Anyways it nice to see a family work together. Keep communicating. That's the key.
Thank you for sharing that
I hear people canning discussing problems with ground meat. Never have I seen rolled balls. Sounds like an answer to all the discussing. Another old and almost lost process. Your videos are full of information. Loved seeing both of you getting it done together.😊
Another great video.Thank you for sharing your knowledge.God Bless you,Andy and family!
Thanks for watching!
Thank you for sharing this. I’m excited to see all the different ways y’all are preserving your hogs!
❤I remember my Mama and Mamaw canning sausage. So very good!! ❤
We still butcher the old fashioned way, making sausage from the scraps, lard from the fat, puddin' meat, and ponhoss. We pickle the feet, and eat the brains for breakfast. Our hams and shoulders are sugar cured, the other meat sliced and frozen. We also freeze the backbone and ribs, and eat the heart and liver.
I LOVE this!! Glad to hear folks are still keeping these traditions alive!
The inside taste just as good as the rest if😊 you know how to cook.
Thanks for video. I'm planning on canning sausage soon. We are getting it from someone who butchers and grinds up one whole pig in sausage.
Sounds great!
In Iowa we make bone in chops. But we love tenderloins. So we make tenderloin out of our hams. Just never learned how to make homemade hams. God bless. Love your videos!
Thank you!
We are watching you on you tube and saw the segment where you were putting up your pork sausage, and I wanted to pass this on to you,if you haven't tried it, the next time you harvest a deer ,try deer sausage before we became disabled we would process our deer and make sausage,we would add 5 lbs of pork fat to 25 lbs of deer and add the sausage seasoning that is in the brown pack sorry don't remember the name and add enough sage to taste we would test taste by frying a small patti until we had enough sage in and we would vacuum seal it to freeze,I thought I would share this with you thanks enjoy your videos
Have you ever made patties to fit into the jar opening? Seems like you could get more meat in the jar that way. I don’t know, I never canned meat. I appreciate your show very much ❤️
Where sausage is ground and dense it’s best to do the balls if you do the raw pack method, so the heat can get through easier. I’d say if you precooked the pattys then canned them that would work!
My Grandma used to can the backbone with ribs. The best stuff ever! Sausage as well! In good ole Wilkes Co NC.
Never even crossed my mind to can the sausage. Excellent idea. It aint no wonder I follow yall. Andy, you gotta try them chitlins at least one time. If you can get pass the smell you got it lol. We sometimes mix deer meat with our sausage 60% pork and 40% deer. Its not as greasey doing it that way. Thank yall for sharing. Ready to see the souse meat video. Around here we call it hog head cheese. It is some fine stuff. God bless
I have never thought of mixing in deer, I bet that is delicious!! Thanks for sharing!
From 🇷🇺 with ❤️!
Great video 😋
Never would have canned sausage thanks
Looks good. Not so sweet is what i like, same as you.
Sorry, wrong video. I was referring to souse meat.
I love souse meat , haven't eat any in years. The sausage looks delicious
Thanks for sharing. I will be canning sausage now.
Y’all will love the canned sausage, especially for gravy!
@@TrueGritAppalachianWays I am going to do it. What kind of gravy do you cook with it?
Do y’all smoke your hog jowls?
My momma would fry sausage patties and can them from the hot grease. We lived. lol. She used to put sausage in little cotton bags that hung in the smoke house. Haven’t heard of that in years.
My daddy loved the liver, lites and backbones boiled with some pods of fried hot peppers in it.
I'm from Louisiana and we use the liver for making boudin. Y'all should try making some... you'll also need a pork butt. Would !!! LOVE !!! to see y'all make some and I know you guys would make a great " first time trying" video 😊.
In Ontario, Canada, the Mennonite Community call this headcheese. Delicious!
How is the texture of the sausage after canning it this way? I canned some ground sausage, but I fried crumbled up first. I have to say I wasn’t crazy about the texture, but then again it was basically cooked twice. It reminded me of store bought canned gravy, mushy! I definitely want to try it this way.
The texture is much finer with canned sausage, I only use it for recipes needing ground pork, I’ve tried to make it into sausage patty’s but it just won’t hold together, but it’s great in spaghetti and sausage in my opinion!
They say you can eat everything on a pig except the rooter and the tooter lol
Do y’all smoke your hog jowls?
My momma would fry sausage patties and can them from the hot grease. We lived. lol. She used to put sausage in little cotton bags that hung in the smoke house. Haven’t heard of that in years.
Do you have a recipe for your sausage? I would love to make some from scratch. Thanks!
not a specific recipe we just grind whatever we get from a hog and mix in old mansion seasoning , one pack to 40 lbs of meat. and then add some sage as well
@@TrueGritAppalachianWays ok, thanks for the info.
Meagan, Does it matter if you use sausage that has been frozen? Thanks for making this video.
No you can definitely do frozen as well!
@@TrueGritAppalachianWays Thanks
What spices do you mix into your sausage before canning ? thanks
I have always loved pork, unfortunately,I can no longer eat it because of my heart🎈.I do sometimes have pork chops.Np beef either but you can only eat just so much chicken😂.So I cheat.❤❤
Does the grease go rancid?
No
Is it kind of like Braunschweiger
Mom's always had the grease at the top of the can??
I would love to try but I don't do pressure canners...Mom had one explode and been scared to death of it every since
Yes! Alot of people used to cook the sausage first, pour the grease over it, turn it upside down and the grease would block the air and seal the jar. Thanks for watching!
It's important to inspect canners annually and before each use . Sounds like either weight (jiggler) vent got obstructed, safety plug was defective, or if it had a dial gauge it wasn't accurate (Couny Extension Office provides free testing), ORrrr Mom left burner turned on too high once pressure was built up.
Whatever the cause it is definitely a scary/potentially deadly event.
Y`all don`t eat the heart, kidneys, liver and sweetbreads ?
my grandparents did but I aint lol
Store bought sausage doesn't even fry up like homegrown bacon. Don't even taste the same.
Do you work at a hospital?
Yes