So how did I get into sausagemaking?

I'll admit, it is an odd hobby. I have been making sausage for about 7 years. Several years ago I started collecting old cookbooks. I liked old cookbooks because they do not use shortcuts (a can of this, a packet of that...). I found that some of these cookbooks contained recipes for regional sausages that are no longer made. I bought a Kitchen-Aid Meat Grinder and Stuffer Attachement to give some of these recipes a try. My first attempts yielded mixed results. I had some successes and some failures. However, after several batches, I started to get the hang of it. The Kitchen-Aid quickly became a limiting factor.

Everything changed when I got a small commercial sausage stuffer for my birthday. It became a full blown hobby when I added a stand-alone meat grinder and vaccuum sealer. I make over a dozen fresh sausages now, mostly adapted from old recipes. I favor Cajun/Creole, Mediterranean, and Western European styles.

Recently, I have tried my hand a meat curing. I have made pancetta, bresaola, and lonzino with good results. I am planning to try my hand at fermented salamis before the end of the summer.

David

Welcome

I have started this blog to catalog my numerous projects and experiments. They usually involve pork in some way or another. All are welcome here, but if you are a vegitarian, this may not be the blog for you. 

Enjoy,

David