Yeah, empty pig intestines are making me happy. 1/2 lb of cleaned out pig guts will hold 25 lbs of homemade chicken sausage. I have 12 birds that Stephen slaughtered Satruday that have just finished curing (being chilled in ice for 3-5 days) and are ready to be frozen or otherwise finished up in preparation for consumption. The last 37 I froze whole but these guys will be cut up into breasts, legs, etc, and at least 25 lbs will become sausage.
If the teething baby with a cold ever sleeps. ;-)
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