Welcome to the thread... And FR...
If you are using ribs, be sure and crack the bones and simmer them - skim fat and strain putting it into canning jars. Process and you have an excellent stock base - fantastic for beans, vegetables, soups...
Sausage is really good eating, I use it in all sorts of meals, in fact, prefer it over plain ground beef...
Canning is another option - either as links or patties. I use wide mouth pints - use the ring for a cutter, fry them about half done and pack in jars. Don’t add water - process at 10# for 85 min. and they are good for years! (I reduce the sage a bit because it gets stronger in the jars)
Actually, this year I have gotten lazy since I found our bulk food store has a great tasting pork sausage for .98 /pound frozen in tube packs. I have stocked the freezer with about 40 pounds...
Look forward to more posts from you...
.98/lb have not seen prices that low for sometime
if you don’t mind whats the name of the store maybe i can find one around here.
it’s around 2.50/lb here on sale