Comments on: Don’t fear the wurst

By: Anita

Anita — Sun, 02 Mar 2008 21:46:01 +0000

Hi, Denise –

We got the hog casings at the butcher shop in the Housewives Market in Oakland Chinatown; any supermarket or butcher shop that makes their own sausage will likely sell you a small amount.

We couldn’t find sheep casings locally, so we bought them from an online catalog… I think it was either http://www.sausagesource.com/ or http://www.sausagemaker.com/

By: Denise

Denise — Sat, 01 Mar 2008 00:19:15 +0000

We have been talking about doing this! Where did you get the casings?

Thanks!

By: valereee

valereee — Tue, 01 Jan 2008 18:19:28 +0000

Anita, thanks for the link! I am definitely planning to try some sausagemaking this year, so maybe I’ll turn it into a party!

Val

By: Anita

Anita — Wed, 08 Aug 2007 19:20:54 +0000

Sam, you crack me up. I haven’t seen HB’s recipe, but I bet it’s a winner.

Thanks, Louise! I’ve been through Kasma’s basic and intermediate classes, and now two of the advanced classes. I’m waiting until next year to take Advanced “C” when it comes up again.

By: Louise

Louise — Wed, 08 Aug 2007 19:10:04 +0000

Those sausages look great, I’m so envious.

I did not get into Kasma’s class after all, did you?

By: sam

sam — Mon, 06 Aug 2007 23:41:52 +0000

It was one of my new years resolutions to make sausage and I still haven’t gotten round to it yet. I want to make Heston Blummenthall’s. I have had the grinder and sausage attachment for well over a year sitting unused so i have absolutely no excuse not to follow your example.

As soon as I can lift myself out of my rut, I am hope to give it a try.

Or maybe I will make a certain kind of English meatball instead. We’ll see.

thanks for the inspiration!

By: Anita

Anita — Wed, 01 Aug 2007 22:08:05 +0000

Brilynn: Sausage doesn’t have to be pretty, does it?

Sean: So glad you love ‘em. We’ll definitely be doing this again.

Jennifer: Thanks! There are more kitchen pix in the Kitchen category, if you’re interested.

Lauren: I’m flattered. It’s from the Bruce Aidells cookbook, which — despite lacking the pedigree and gorgeousness of Ruhlman’s — is quite the little treasure trove.

Cookie: Have you tried the sample yet?

Erik: We’ll make sure you get an invite to the next one. The wine tasting was a blast — I’m sure Sean will write it up soon.

Doug: Well, the 25 pounds was split among 4 households, so it’s not -that- much

By: Doug Cress

Doug Cress — Wed, 01 Aug 2007 22:01:58 +0000

25 lbs worth! You guys don’t fool around!!

By: erik_flannestad

erik_flannestad — Sun, 29 Jul 2007 22:10:45 +0000

Home made sausage and a wine tasting!

Wow, you guys sure know how to do it up!

By: cookiecrumb

cookiecrumb — Thu, 26 Jul 2007 21:11:43 +0000