As many readers of this blog know, I am a big fan of “making it yourself” food. I am not talking about the frozen pasta dinner that you throw in the microwave. I am talking about getting the eggs and semolina flour on the counter (or stand mixer) and kneading it yourself type of food. Now I know that some of you are rolling your eyes and calling me a “food snob” and complaining about not having enough time to do all of that. I totally understand. I call this blog Weekend Food Projects because the weekend is the only time I really sit down and focus on making food from scratch. On the plus side, doing it yourself gives you the ability to control the ingredients and the final taste of the product.
Sausage is a perfect example of a product that you may want to have some control over what goes inside of the casing. Some people do not want nitrates in their food, other people are concerned about the meat (or lack of meat) that goes into their sausage. I ultimately care about taste and the sustainability of the meat.
Over the next few months, I will blog about my journey into making sausage and sharing my tips, recipes, and mistakes. The above pictures are the andouille sausage made from Michael Ruhlman’s fine book Charcuterie: The Craft of Salting, Smoking and Curing.
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