Our Spices & Seasonings Blog

About a week ago I got it in my head that I wanted to make my own sausage. Not just make the filling and use loose as I already do with stuff like chorizo, but take that filling and stuff it into a casing and hang it in a curing cabinet or toss it on the smoker or or or... I had big ideas. Visions of grandeur if you will. Jeff quickly talked me down from that meat-laden cliff and said let's start small. Hold off on the salumi for a bit and lets try stuffing brats. I will ad …