This is how I make venison sausage

My husband finally bagged us a deer so I thought I would share a method for making country sausage patties.
First- sanitize your grinder. Even if you did it last time- do it again. Really.
Next take around 2lb of venison chunks (about 1-2" pieces) and run through your grinder. I like to crank slow to allow gravity to drop the meat into the screw threads.



When finished pick out any sinew and hair you may see and you should be left with this:



Add:
1 lb ground pork
2 1/2 tsp salt
2 tsp sage
1 tsp pepper
1/2 tsp nutmeg
1/2 tsp brown sugar
1 tbs parsley






Blend by hand until pork fat and seasonings can be seen evenly throughout. I suggest wearing gloves as the salt can be drying.



Use a patty press (I like this one from Tupperware) to press the meat in 1/4 cup increments.



Yield: about 15 patties perfect for sandwiches or breakfast.



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Winter on the farm

The sheep are taking it easy, the chickens stand on on foot and the kids go sledding! Babyman is 2 and thus this is the first winter he has really gotten to enjoy. The older boys had winter in NH last year but we didn't get an opportunity to sled so this is a true novelty for them!











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Cyber Monday

The Internet equivalent of black Friday- I wanted to announce I'm having a sale!
Http://www.woolandwingsfiberart.etsy.com

Drastically reduced prices on yarn, hats, tarot, and coaching.


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Blogging will be slow this month

As I participate in Nanwrimo. See you in December.


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Passage of time

Halloween always makes me acutely aware of the passage of fall into winter. It's the final harvest. Despite our still relatively warm weather (we are headed to the park today!), I notice the animals both wild and farm reaching out further and further to look for those last few seeds nuts and bugs. I've had to start bringing more hay for the sheep; their pen is about all dried up for leafy greens. I clipped the last sunflower head and roasted it's amazing seeds. I pulled the last huge sweet potatoes from the earth to roast alongside squash and pork tenderloin with fresh fall apples. The leaves continue to fall. The hens go to sleep earlier and earlier and there are less eggs day to day. The rabbits coats are growing thick and wooly (mmm wooly). Holliday movies and advertising is becoming abundant.
At this time of the world slowing down to sleep, I have been speeding up and drawing on the abundance around me. I recently received a scholarship seat to a fantastic life coach certification program and I am excited for the good things this will bring. In a turn of coincidence that makes amazing sense, it is a six month program and beginning at the final harvest, I will reap what I have sown at the first harvest again.

Everything continues to go full circle, ebbing, flowing, never ceasing. I just ride the wave.


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Check out windrose fibers!

I love reading this blog and today there is a contest!
http://bit.ly/15Qvhk


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Phew

Shearing those sheep is some crazy work but the fleeces are beautiful and I am quite pleased!
I wante to share these beautiful rolags I made from a sample of Dudleys wool and Ginger's fawn angora. They are for my friend Jen in Michigan and I think she will be really pleased.


Coming soon- @vtkmitboy's thel batts!
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