Making Sausages at Home
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Making Sausages at Home
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Sensitive to MSG? Don’t eat pork? Sausage contains more fat than you prefer? Wouldn’t think of eating organ meats? Then making sausage at home might be the thing for you. Making sausages at home allows you to control the ingredients according to your tastes and nutritional guidelines! This website contains information about my favorite hobby….sausage making. It is divided into a number of pages that share my experiences with making both fresh and dry-cured sausages. The recipes found here are ones that I personally have made and enjoyed. Most of them I developed myself, through trial and error; others were given to me and those sources are referenced in the formulas. I hope you will try some of the recipes and become hooked, as I have, on making your own sausages. I hope you will be encouraged to learn about sausage making from the many sources that are available, and then try to make sausages for your own enjoyment. I have listed some reference books from my library on the “Resources” link on the Menu bar (left). Len Poli, Sonoma, California Site last updated on: Wednesday, April 2, 2008 I frequently update these pages and/or add new recipes. Buon Appetito! |
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Home | Introduction | Making Salami | Formulations | Resources | Production Photos | Tips
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