Saturday morning we are making chicken sausage from all the good parts...
Dark meat and skin from chicken thigh quarters, gizzards, chicken hearts, chicken livers and some beef fat from breaking down primal cuts.
Sea salt, black pepper, sage, thyme and cayenne pepper will spice the mix.
All stuffed into pork casings.

I think we will have 10-15 pounds all done by noon.

Bones and left overs will be roasted with carrots, onions and celery and stewed down to make chicken stock.

Nothing wasted.

Let's eat!

Sounds good.  Do you plan on smoking it?

That does sound good!

We made turkey burgers last night from store bought ground turkey.  Shudder.  The WORST burgers we ever had, and it will not happen again!

Tonight, I put that leftover ground turkey in with some pork Italian sausage, and I browned and seasoned it until it could no longer be alive.  The bottom of the pan pan was so brown.  But the addition of chopped onions and minced garlic helped.  And then came the big can of crushed tomatoes  Dei Fratelli...  Simmer, and then add a can of water, some (not telling how much) anchovy paste and tomato paste...  Secret is in the simmer.  Takes hours.  There were a few herbs thrown in.

Suzi

Good stuff! I make a bunch of sausage every year. Do you raise the chickens or know someone who does?

Where's the beak at?

Just kidding, sounds tasty!

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Looks good, and it's neat how you have trained those roosters to only crow so many times per hour, do you show them photos a butcher's cleaver? Or electric shock treatment for unwanted behavior? Really, you have a nice setup and there is nothing better than homemade sausage.