April 22nd, 2009
Sausage making..
So we’re finally getting things a bit more honed in with sausage making. What has been a great is a San Diego workgroup comprised of some local charcruterie folks who get together and discuss the art. This has been instrumental at helping fine tune our process to make our sausage cook and taste better. The use of whole hops is always pretty trickybut we eagerly accepted the challenge to do it. Definitely the use of spice components and certain flavor techniques have been instrumental. Our standard Spicy Hop Sausage sammie is a pretty good place to start. It’s defly an art which is why fresh sausage around town is a good way to go!