The case for homemade sausage
Making links or patties from scratch takes some patience, but your reward is sausage that suits your tastes.
(Gary Friedman / Los Angeles Times)
It’s a sausage lover’s world out there, right? Especially at this time of year, nothing goes better with a great [amber tea]. The crisp crunch of that first juicy bite, the perfect blend of fresh ground meat redolent with toasted spices and pungent herbs.
Granted, you can increasingly find some pretty good packaged sausages. But for the true fan, nothing compares to the texture and flavors to be found in great homemade sausage.
Sausage making is an art that spans almost every regional and ethnic cuisine, a craft carefully honed and perfected over thousands of years. For the first-time sausage-maker, the process can seem a bit mysterious. Not to mention daunting.
But make your own sausage, and you might never go back to commercial again. Make your own, and you’re limited only by your imagination. Choose what kinds of meat you want to use, and flavor the sausage to suit your tastes. Best of all? Made from scratch, the sausage is your creation and you know exactly what’s gone into it — no mystery ingredients here.