Chicken Sausage!

I recently walked the realm of meat processing with my husband. Although it’s definitely a process he dominates more than I do, it was still an interesting process to watch and document (yes, I did assist as well).

SONY DSC
Photographed by Amanda Harman

You would not believe how both incredible and gross working the grinder is. I’m not a squeamish person. I can handle most gruesome scenarios visually. Very little gets under my skin and if something does get to me, it’s normally attributed to any sense but vision. There’s nothing gross about watching the grinder do its job. I would imagine most people can watch this without issue. The sound is a constant squishing though. It was very, very cool to watch but the sound did make me remind my husband it was “ewwwww!”

SONY DSC
Photographed by Amanda Harman

We used fresh bell peppers and onions for this particular recipe. Look how pretty they are.

SONY DSC
Photographed by Amanda Harman

And I PULVERIZED them! This was fun, but the onions got to me. As soon as I start peeling any onion during any time of the year, my face promptly protests; it’s not  a pretty sight.

SONY DSC
Photographed by Amanda Harman

Seasoned for yumminess.

SONY DSC
Photographed by Amanda Harman

Then they’re encased.

These are the same sausages we sell at the Port Orange Pavilion Market. We process everything on site on our property and we bring it fresh to Port Orange on Saturdays from 8-1 (we also provide yummy samples). We have several varieties available, and even some seasonal varieties depending on the time of year.

If you are in the area, come visit us. We also do farm tours so contact us if you would like to see our site.

Follow us on social media. You can find us on Facebook, Pinterest, and Instagram to stay updated on what we’re up to and what we have available. Thanks for taking the time to read!

Advertisements