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"How to make sausage is a popular search query answered by many websites on the Internet; however, they usually limit the discussion to making fresh sausages, which are the simplest to make. Many websites on the Internet list hundreds if not thousands of sausage recipes; however, the recipes call for a ready-made supermarket sausage which is then mixed with rice, noodles, beans, and other materials, becoming a de facto food dish but not a sausage recipe"

"The goal of our website is to cover not only basic sausage-making skills, but to offer instruction on making more advanced meats like fermented and dry sausages, liver sausages, head cheeses, vegetarian sausages, smoked meats and fish, fermenting sauerkraut, making liquors, canning, and building smokehouses. In Smokehouse Plans, we offer advice and ideas for making meat smokers and smokehouses. Our recipes section lists over a thousand sausage recipes, which include a brief description of each sausage, all ingredients, and detailed instructions on how to make it."

"Well, the answer is simple: because you cannot find them anymore. Do not confuse minced and spiced meat stuffed into a casing that ends on a grill with a great sausage. Any fresh or commercially produced smoked sausage will taste fine when grilled, but try to eat a cold smoked sausage; it is almost non-edible. Yet you could smell the aroma of a traditionally made smoked sausage before taking the first bite. The mass-produced product has only the looks of the sausage but not the taste or flavor. The era of buying good quality sausages in the USA is ending. To get a great sausage, one must buy one that carries a European certificate of origin, buy a sausage from a dwindling number of remaining European stores, or make one for himself."

"The art of making sausages originated in Europe and was brought to the USA by immigrants in the last century. German, Polish, and Italian butcher shops were in every major city and offered a variety of excellent meats and sausages. Most butchers known for producing great sausages operated in large cities like New York or Chicago and were profitable because the immigrant sausage makers bought the buildings when the prices were low. They did not pay the rent; that is simple. Besides, the supermarkets were smaller in the past and did not carry as many sausages as today. A local sausage maker supplied the whole neighborhood with quality products. It was his life, he put his heart into it and staked his reputation behind his sausages."

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Meats and Sausages

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