A question about making sausage from your pigs

Discussion in 'Pigs' started by emke, Nov 4, 2004.

  1. emke

    emke Well-Known Member

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    Since this is my first post, I'm not sure if this is where this goes, but since it pertains to pigs I figured I would put it here.

    My husband and I are having a disagreement about the meat that goes into the sausage. He says we are to scrape the hogs, and grind the skin and all. I say we have to take the skin off to make it into sausage. Which is the best method please?
     
  2. GeorgeK

    GeorgeK Well-Known Member

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    that depends on personal taste. you might make a batch with the skin and one without
     

  3. uncle Will in In.

    uncle Will in In. Well-Known Member Supporter

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    If you plan to grind up the whole hog, the biggest difference would be the amount of fat in the sausage would be higher with the skin left on the pig, but you would also have more sausage. If you are going to render lard out of the fat, most of the stray hide would go in the fat to render, and the rest would still be on the hams, shoulders, and sides (bacon). Not much would wind up inthe sausage. The best way to do it is whatever way makes you happy.