Salami is fermented too. So is sopresatta.
My family’s Chorizo is fermented a bit in vinegar…Pickled i guess is a better word…I have wanted to get into
stuffing some sausage…
I am now ;D
Yesterday I made 3 kinds of sausage - andouille, Italian, and that green chorizo recipe I posted here the other day. We had green chorizo tonight, friend up with some onions, beans, a little cumin and Mexican oregano, and served over rice. Delicious. No pics though, sorry.
I fried up some patties of the andouille and Italian to taste the seasonings, they turned out nice. They’re emeril recipes, although I made some substitutions where I felt like it.
http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-mild-italian-sausage-recipe/index.html
http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-andouille-sausage-recipe/index.html
Love Emiril’s sausage recipes. I need to try my hand at some Andouille.
Sounds good to me as well.
I found this site. Very informative and instructional.
Lots of recipes on there, thanks for the link euge. 
Dang, now I want to make sausage.
I hate you guys. First it’s beer. Then cider. Then wine. Then bread, cheese, smoked meats, pepper sauce, sauerkraut, scrapple, soap, and now sausage? Sheesh, it’s like I’m turning into my own little country store over here.
LOL! I feel the same way sometimes. Love it though…at least I know what’s going into it!!!
But really, making sausage is one of the easiest things in the world to make. And like homebrew, once you get the hang of it it’s far better than pretty much anything you can buy.
Yeah, that’s really the problem. Once you’ve done it once or twice, you see stuff in the store and think to yourself, “I’ll just make some. No big deal.” Then next thing you know you’re churning butter on the weekends.
We churn our own butter. Its easy with a mixer.
First time was an accident. We were aiming for whip cream.
Discovered that as a bartender. Nice fresh sweet-cream butter.
Yeah, my wife made butter trying to make whipped cream. She didn’t realize it, and I didn’t have the heart to tell her.
I forget what we had it on, but it was good!
I’ve made my own butter, it turned out really nice - but I decided the effort wasn’t worth it on a regular basis. Unless you can get the cream cheap, you spend more money making it yourself than if you just bought a good quality butter to begin with. Now I only make it for special occasions.
That was pretty much my conclusion.
We make it when we get cream at the Hallo Farm Dairy. Its half there what it is at the grocery store. I then usually plan making Ethiopian food around that cause I make niter kebbeh with the fresh butter.
Also works wonderfully for making homemade Gee.Try it in Chicken Kiev.
One of the many reasons I wish I lived 30 miles west of here. You can’t buy unpastuerized dairy here, and it’s hard to find a dairy farm that’ll sell direct. Hell, the biggest dairy farm in the area just sold off the herd and closed up shop last year.
It is illegal to sell raw milk products in NJ an PA. you have to know someone in the dairy business to get it from the back door. I used to know a guy that would hook me up. He would scoop it out of the mixing vat that kept the cream from rising. The vat sat just before the homogenizing and pasteurizing processes.
Really good stuff for cooking. A really thick cream would rise to the top. Very good.
mrnate, if you are ever near Trenton stop in at the Halo Farm store. They have really good farm fresh milk and stuff. Great prices too. Its pasteurized but very fresh and right from the farm. Kids love going there too cause they can watch the packaging line in operation from the store
A big +1 on Halo Farm, and in nearby Lawrenceville check out Cherry Grove Farm. They have great meat products (including grass fed beef, whey fed pork, and free true free range eggs) as well as some great raw milk cheeses (they fall within the aging guidelines to keep them legal).
While you’re in the neighborhood, also check out Terhune Orchards for some great produce and right now, great apples in many varieties.
The Garden State still has some really great gardens, if you seek them out!
Terhune cider makes the absolute best hard cider, hands down. I make some just about every yer (not this year, though).
Raw milk is legal in PA if you have a “raw milk permit”. There was a guy who got busted not too long ago for selling at a farmer’s market without said permit…