Article - How to Make Sausage and Smoke it Too: A DIY Guide

[TWP]

Some good and useful information on sausage making.

You WILL NEED equipment for this.  Yes, it can be done using just a knife and a pan, but YOU REALLY DON'T WANT TO LEARN THE HARD WAY...

If you buy a motor driven meat grinder and sausage stuffer, BE SURE that it has a manual option.  It may be more labor intensive, but it will still operate when the power goes out.

https://www.backdoorsurvival.com/how-to-make-sausage-and-smoke-it-too-a-diy-guide/

Remember, smoking is NOT something to be done indoors.  We live in an apartment and it is simply not an option for us.  You will need DAYS to make a full sausage run.

The other points to remember is that , post "event", you will likely NOT have access to either commercial sausage casings nor "curing salt" which is Sodium Nitrate (Saltpeter).  Expect to save all intestinal lining from your slaughter operations.  That means you will need to know how to prepare and preserve that lining because you may not be able to use it immediately.