I had a hen go broody but some eggs were duds, she kicked a few of of the nest. Didn’t seem to be working. I was baking Christmas cookies after work and needed some eggs so I went out to grab some and checked on the broody on the way out.
There was a dead, cold wet chick on the floor and another almost dead under the hen. The flooding had reached her nest and the straw was damp. Time to act.
I grabbed chickie and brought it in and placed it by the fire
Soon it began to dry out, fluff up and start talking.
Within an hour it was up. I grabbed a brooder box and set it up with a light. I attempted to save the other chick but I was too late.
A week later Nugget is doing great. A little lonely, but I give it some time every day. Hopefully it will bond with me.
And the broody? She gave up on having kids and has gone back to laying.
And by a “little wet” I mean its flooding everywhere and there are landslides, sinkholes and road closures all over.
But me? Worst I’ve got is some water flowing into the barn. I’ll probably loose a few bales of hay and i had to cut a channel through the bedding to let the water flow out but other than that things arn’t too bad.
My creek is running high but its spilling over onto the other bank which is uninhabited. I have a swale that is starting to flood, but overall this property is holding up just fine.
Keep in mind many Oregon farmers are not so lucky. Many people are evacuating, barns are flooding bad. 4 more inches of rain expected tonight. Good thoughts and prayers for my fellow Oregonians.
Brauts, tomato sausage, and home cured salami
I mixed up two batches of sausage for Christmas gifts yesterday. One was bratwurst the other my own recipe that I need a good name for…
When making sausage make sure you taste the stuffing to decide if you need more salt or anything.
I used mostly jowl meat as it has a nice quantity of fat. For my mix I also added a few hearts to get the fat content to about 30%. The bratwurst were made with two jowls and a pound of lamb.
After letting the mixture rest for a day so the spices could really meld and the meat cool off again. I stuffed the sausages into natural hog casings.
Not the best at tying off my sausages…
And finished! Yum!
Here’s my recipe for my tomato basil garlic masterpiece (maybe I should keep it a secret? Nawwww…I can’t do that)
Summer Garden Sausage
6 lbs pork approx 4lbs lean meat 2 lbs back, belly or jowl fat
1/4 cup dried tomatoes, chopped
2 tbs tomato paste
3 tbs basil, chopped
1 small head of garlic, ran twice through meat grinder
2 tbs salt (may need 3…taste it before adding 3rd tbs)
2 tsp fennel
2 tsp white pepper
2 whole eggs (for binding)
1 cup ice water
Corse grind meat. Keep cool while grinding. Add spices, eggs, water and tomatoes, mix. Cook a small piece to make sure salt is to taste. Let rest for a few hours and stuff into hog casings. Enjoy!
** I used pesto I had frozen and tomato paste to give the fresh summer taste in fall.
What do you think of that name “summer garden sausage” hummm… Not sure. What would you call it?