A Sausage Blog!

How it all began: The legendary Fleischwolf.

Despite their infinite potential for deliciousness, sausages often seem to have a bad reputation. This is likely because most of them are made with whatever they happened to sweep off the floor at the butcher or slaughterhouse on any given day, and because their fat content is usually high enough to make your teeth fuzzy. Also, there's something called a hot dog, but let's never speak of that again.

A few years ago my brother Lasse and I decided to try making our own sausages, and bought a cheap hand-powered meat grinder and some intestine. We also only used high-quality ingredients, including some half-way fancy meat. It was surprisingly easy to stuff the filling into the intestine and make the links, and the results were delicious.

Soon we were hooked, and we have been making sausages regularly ever since, although we have upgraded our equipment. Lasse now uses a Tefal Le Hachoir meat grinder and Frederik a KitchenAid meat grinder attachment.

This blog is about our new adventures in sausage-making, and we will try to update it with recipes, descriptions and general reflections every time we bring out the intestine for a sausage party, either together or separately. We might also write about other people's sausages, if we find them sufficiently delicious. 

And yes, making sausages lends itself to many, many jokes. It's one of the best things about it.