[WinslowPorker]

Hi everybody,

A quick question, how many/much sausages should I be expecting from a pig that kill weight is 84kg?? I have a really bad feeling my butcher has been significantly short changing me on how many I have been getting back!!

Please all comments will be great as I feel I have had my pants pulled down!

Thanks
Wp

[HappyHippy]

If the kill weight is 84Kg, I'd think you'd be looking at around 50-60Kg of cuts & sausage back altogether.
I find with the sausages that we get, there are approx 24 per kilo.
HTH
Karen 
And I hope your butcher's not at it  but shame on them if they are !

[thestephens]

our last Kune Kune, just over a year old, we got
86 packs of 6 sausages and other cuts if that is any use to you?

[robert waddell]

if your kill weight is84 kilos    that will be be with trotters  hide   offal and head    the live weight   would be about 120 kilos     so without hide head and trotters   you would expect 60 kilos  then the bones come off that weight     depends on what they put in the sausages   the weight should go up    breadcrumbs water  skins and seasoning     also depends on how clean he makes the bones    will be able to add to this over the weekend 
there is a previous post on weights  when butchered and cuts

[FiB]

I guess the short answer is it depends how many he makes  , Skins and labour being dear, you might have to be specific about the emphasis you want puting on sausages?  We had a similar experience - one half a pig (long story)from one butcher came with NO sausages untill I asked and then he grabed a handful from the counter - (confirmed our opinion of THAT establishment!), then 2 pigs from our butcher came back with about an upright freezer drawer of sausages per half pig.... but we did ask for lots and had a separate bill for labour, skins and ingredients aside from the normal. 

[WinslowPorker]

Ok so to be clear my last pigs were a carcass weight of 84kg and I had joints & chops' we got back approximately 15kg of sausages per pig. I have just spoken to a friend of mine who is a butcher that I met whilst doing farmers markets, he said that last week he butchered 8 Saddlebacks with a carcass weight of 60kg each, he said after joints and trimming the carcass very lean, he managed to get 400lb of sausage so 50lb of sausages per pig, now based that mine were 40% heavier I have estimated at 70lb or 32 kg (roughly) which in turns means I am thinking that I have been somewhat shortchanged of approx 17kg of sausages per pig, bearing in mind that I had 7 at the time, I am feeling a little agitated to say the least!


WP 

[Fowgill Farm]

to be honest i don't think you did that bad! remember you got chops too, sounds like the guy who did the saddlebacks only did joints which i presume were from the legs that means the rest of the pig went for sausages hence the large quantitiy, just had a look at my last bill and from two pigs i got 22kg sausages after the rest was butchered traditionally to joints; legs shoulders, chops & belly and one pigs wor a big lass!
HTh mandy
 

[HappyHippy]

Yeah, I agree with Mandy 

If he got 50lbs of sausage from each pig it's possible he had less weight in terms of joints/cuts than you did. Without breaking it down in terms of 40Kg in joints and cuts and 20Kg (or whatever amounts) of sausages and comparing like for like it's going to be impossible to tell if your butcher is playing fair 
I could have all my pig turned into sausages or only the shoulders - it's the how long is a piece of string scenario I'm afraid WP, but if you don't trust your butcher it's time to look for another 
Karen 

[domsmith]

He is talking rubbish. you could not get that amount of sausage per pig, unless they use 50% water and rusk mix!

d

[Tudful Tamworths]

As well as what people said above re. choice of joints and chops v sausages, it's also important to remember that everyone has a different idea about the quality and composition of sausages. I insist that mine are 90% meat - and that means no sinewy stuff, eyelids, and not TOO much fat, etc. Only the meat I would want to eat myself goes into my sausages and burgers.
 
Making sausages is a great way of stretching meat - but if you're in the pig-rearing game on a small scale and all you want is great produce, I'd say go for quality rather than quantity.

[Padge]

i couldn't answer the debate or question but to say if you have doubts to change butcher     i know previously another member on here has expressed doubts about some of their local butchers
 
 
Off topic i know  but is it possible to process the whole   or pretty much the whole carcass for sausages?

[robert waddell]

yes you can 

[Padge]

thank you Robert for the super speedy reply    i guess the trick will be getting the fat balance right

[robert waddell]

if you were to sausage the lot     it is a bit of a waste     bacon chops joints  etc       there can be more fat on the front shoulders and the rear than what is along the back       it is just that the back is used as the must be obeyed Guido 

[Padge]

i know it seems a bit of a waste but we made sausages earlier in the year(march)   blinking loads of em      and they've all gone    but still have joints etc in freezer so figured sausages for the 2 extra miggies we took this time was the way to go