Here is the result of seven hours of sausage-making fun!
Lamb shoulder #1. Let me admit right now I didn't really think about the anatomy of the lamb shoulder when I asked the butcher to keep the bone in (so I could practice my butchery skills). Quite a bit more complicated than I had remembered from class.
This is two lamb shoulders deboned and chopped, ready for grinding.
A big pork shoulder for the pork sausage, also bone-in.
Pork deboned and chopped. The pork was a lot harder to hand grind. The meat was quite soft.
Threading the sheep casing onto my funnel. Definitely a good tip from my butcher was to keep it wet. While it is quite tough it did break once when I let it get too dry.
The start of the lamb sausage.
Half of the lamb sausage done!