In this series we show you how to make sausages at home without any special equipment. And then, we show you how you can use a few inexpensive extra tools to up your sausage game. Enjoy!
I am delighted today to get the chance to introduce you to my dad, Barry Pittman, who is the author of our series on Homemade Sausages.
My dad has been in the food industry for most of his adult life. His first career was as a Federal Meat Inspector for the Canadian government. If you have any questions about food safety, and specifically meat safety, he is your guy! He also had a business with a friend early on making sausages and smoking them. I can tell you that we ate a lot of delicious homemade pepperoni and kielbasa in those years, that’s for sure!
Later, my parents opened a series of successful restaurants in Manitoba. If you know my story at all, you’ll know that I spent weekends and vacations working alongside my parents making perogies and cabbage rolls at The Perogy Patch and Deli, and then later, waiting tables at several of their restaurants, including the Falcon Lake Deli, which was known and celebrated for its delicious homemade-style food.
My parents are both amazing cooks and very knowledgeable food professionals. I am so grateful that I was able to learn so much from them.
How This Series On Homemade Sausages Was Born
Like many of us during the pandemic, my parents found themselves with a bit less to do. My dad decided to start adapting his sausage recipes to be made in his current home. He no longer has a professional kitchen, or even a large kitchen, and he no longer has a smoke house. He discovered that it is absolutely possible to make delicious homemade sausages in a variety of styles in his home. He also discovered that you don’t need a lot of special equipment to do so.
And that is how this series on Homemade Sausages was born. My dad was trying things out at home, and we started talking about it, and now all that he has learned is coming to you here!
In this series, you will learn how to make sausages without any special equipment at all. You just need some ground meat, seasonings, in some cases a curing ingredient (which is easy to find online), plastic wrap, aluminum foil, a baking sheet with an oven-safe rack (like you’d use for roasting or for cooling cookies), and an oven. That’s it!
With those basic tools, he walks you through making sausages. You can use the method for Italian sausages, breakfast sausages, pepperoni, kielbasa, salami, and so much more. He then brings in some inexpensive equipment here and there to show you how you can make sausages a bit more easily at home. You don’t need special equipment, but it helps. The idea here is that if you enjoy making sausages at home, you can up your game a bit and get a meat grinder, sausage-stuffer, and maybe a “ham maker”.
I hope you enjoy this series by my dad about making sausages at home. He truly is an expert and I’m so excited to have him sharing his expertise with you on my site.
Okay, now let’s dig into making sausages at home!
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