It has been two years since we made Kolbasz. It was an annual event every year during
school winter break. So it felt great getting back into the sausage making business again.
A couple of weeks before winter break Zachary starts to bug me into getting started. An e-mail is sent out to the family with our planned date to make sausage and request for their orders. They reply with how many pounds and what size packages.
We made over 90 pounds this year and had a good team of volunteers.
Each person had a job to do to support the production line.
We buy our ground pork shoulder and casings from Mazzye's Meats in Liverpool.
It is packaged in 15 pound bags, which makes it easiest for us to mix in the spices in our bowls.
Mom starts the process by preparing the spices for each 15 pounds and placing them in separate dishes the day before. The pork is picked up the morning of the event.
This year we had two machines for stuffing the casing. Kenny brought his electric grinder/stuffer and I have my manual stuffer. The electric stuffer seemed to grind the meat into a mush. So we had to unplug it and remove the rotating screw and use the electric machine in a manual mode. It was not designed for this type of operation and Kenny really had to work.
This year, besides helping out, Grace took these pictures.
Here is 60 pounds of pork in three of our 4 bowls with the spices mixed in and ready for the casing.
Each of the smaller bowl holds 15 pounds of pork and is an ideal size for mixing. After all of the meat is mixed we are ready for stuffing.
Hannah and Terri making up the freezer bags as required by the orders.|
They have to print what is in the bag, the weight, and the date.
We used two different size bags. One for one pound sausage, the other for larger orders.
As Terri finished this task she start washing the bowls and utensils we were finished with.
We start by estimating the length of a 1 pound sausage. |
(About 18" for this size casing.)
Maria marking the line for the length of a weighed 1 pound sausage|
while Faith and Hannah look on.
Faith (left) and Maria have the responsibility to weigh each piece, package it in the correctly marked freezer bag. Maria also takes the packaged sausage to the sun porch where she stacks it by weight on tables. We make Kolbasz during winter break because the sun porch acts as our walk-in refrigerator.
Terri and Grace make sure the correct bags are available for the girls.||
In the begining we were all smiles.
Zachary and me operating the manual stuffer.
Chris and Kenny operating the "manual" electric stuffer.
Faith and Maria enjoying the process and|
waiting for the fried Kolbasz treat after we are finished.
Nathan helping read the weight of the two pounder on the scale.
You can tell we are getting near the end. |
The smiles are gone and it looks like Kenny is taking a nap.
Actually, he is pushing down very hard on the meat to force it into the casing.
Faith is sleeping on the job.|
She is waiting to weigh some meat which will not be put in casing.
Hannah and Terri estimating one pound of Kolbasz.|
Hannah is not too happy about touching the cold meat.
Hannah checking the weight of her one pound guess.|
Our new scale measures to .001 pounds accuracy.
We let a one pound Kolbasz weigh between 1.000 and 1.100 pounds.
Hannah putting the last of the meat in the final bowl.
The final proudct. 98 pounds all aranged by weight.|
While everyone else was busy cleaning up, I made myself busy
reviewing the spreadsheet, doing a final inventory, and calculating the cost for each person.
Hee Hee! I was too busy to help clean up!
Terri's last job was making Kolbasz sliders for the workers.
This is a picture from 2010 showing Grace using our old scale.|
The new scale is more accurate and much easier to read and use.