We ground pork using 2 different kinds of motorized grinders. For each we cut into strips or small chunks and put everything through the grinder twice.
I posted the recipe we use for breakfast sausage the other day here.
We formed most of it into patties and flash-froze them, then stuck them in bags of 10 in the freezer. A few pounds we left in bulk.
We also made up some mild italian sausage from the first pig, but it was a pre-made mix my husband had from his deer hunting days, so there’s no recipe to share. Some of this we formed into big sausage/hot dog shapes and froze, but most of it is in bulk form in the freezer.
We didn’t stuff any links. We don’t have the right attachment for the grinder and it isn’t a priority right now. Breakfast sausages can be eaten in patties as easily as links. I haven’t ventured into making any specialty sausages or hot dogs and don’t have plans to do so any time soon.
Check my “index” post for more on how we’ve been raising and home processing our pigs.