There are plenty of benefits to living on a hog farm. Not the least of which is a good supply of meat whenever the freezer starts to run low. This container of sausage was walking around in one of our hog barns a week ago.
I know many people don't like to talk about the end of an animal's life. However, it is reality that livestock are raised for food. And we are grateful to have an abundant supply of pork in our barns.
My husband butchered with my grandparents. Last Monday the hogs were killed and hung in a barn to cool down until Wednesday. Then my husband, grandparents, uncle and a few various helpers cut the meat off the carcass. Since we were doing the cutting, we got to choose what cuts of meat we wanted. I needed pork chops, sausage, bacon, pork loins and ham. Once you take the cuts of meat from the hog, the rest goes into making sausage. At the end of the day we had a lot of meat! The meat all gets packaged in freezer paper and labeled and sorted for our freezer.
However, The Farmer saved one container of sausage to go straight to the refrigerator. He brought it home for the sole purpose of me making meatloaf. My meatloaf recipe is simple. So simple I don't use a recipe.
I take a pound of so of sausage. You can use hamburger or mix up half and half of sausage and hamburger. I decided to use all sausage for this batch.
Add to it some bread crumbs, an egg, Worcestershire sauce and mix. Use your hands to mix it. It's much easier! For this recipe I made my own bread crumbs by simply toasting a few slices of bread and then pulverizing the slices. Simple! Be sure to add seasonings to your taste. I add salt, pepper, oregano, parsley, and whatever else sounds good at the moment!
Spread the mixture in a 9x13 greased dish. For the sauce mix ketchup, brown sugar and mustard. I use honey mustard as I like the flavor it adds.
Spread on top of the meatloaf and bake for 1 hour and 350. I regret that I didn't get a picture before my family devoured the pan!
I can promise it was good!
Thanks to my friend Leah over at Beyer Beware for letting me add this to Hunk of Meat Mondays!