| # | Date | Name | Email Address |
|---|
| Comments |
|---|
| 1 | Sat Dec 20 2003 22:21 | Len
| sangredicristo@yaahoo.com |
| New Guestbook |
| 2 | Sun Dec 21 2003 02:52 |
| |
|
| 3 | Sun Dec 21 2003 08:53 | savumaki
| karlpakk@nexicom.net |
| hav't looked yet- sounds interesting; I need a new hobby. |
| 4 | Tue Dec 30 2003 18:30 | jim agnew
| mozoman@earthlink.net |
| I want to make old world sausage and need to learn about starter cultures |
| 5 | Wed Dec 31 2003 21:31 | Pat
| Pmcdan62@AOL.COM |
| Looking for receipes for retired husband who decided, after watching Emeril, that he would like to make sausage. |
| 6 | Thu Jan 1 2004 18:52 | Vaughn G. Proctor Sr.
| KEITHADR@cs.com |
I'm a newcomer to home salami making and want to
try my hand at it. What is CALCIUM CHLORIDE?
Where can I get it?
Thanks, Vaughn
Vaughn G. Proctor Sr.
3011 Del Ray St.
San Mateo, CA 94403
(650) 573-5691 |
| 7 | Fri Jan 2 2004 07:36 | Michele Spencer
| formergrappin@yahoo.com |
| Just looking for info--Like what I've seen so far! |
| 8 | Sun Jan 4 2004 09:00 | Ibrahim Dasoki
| daood.h@scs-net.org |
Many thanks for teaching and improving this hoppy
|
| 9 | Mon Jan 5 2004 17:37 | Steve & Mary-Anne Durkee
| shantihhh@aol.com |
We love making sausages. It all started about 18 years ago when we wanted duplicate sausages from the various regions of Thailand.
We're over in Alamo about an hour plus from you!
Where do you buy the casings, especially the sheep/lamb casings?
|
| 10 | Mon Jan 5 2004 17:39 | Steve & Mary-Anne
| shantihhh@aol.com |
| PS We are now learning to make Serbian Croatian sausages and dried meats from our future son-in-law! |
| 11 | Tue Jan 6 2004 11:33 | Roger Lyons
| geezer@voyager.net |
| Looks like some sausages I would like to try. |
| 12 | Fri Jan 9 2004 13:49 | tom harvey
| harvey-t3503@sbcglobal.net |
Just now looking over your site. Will comment
later. |
| 13 | Mon Jan 12 2004 05:56 | charlie chilton
| charliecf@281.com |
| great webb page |
| 14 | Fri Jan 16 2004 11:21 | Randy Kovatch
| rmk.blk@mchsi.com |
| This looks like a very good web site. I am getting really excited about making my own sausages. I have acquired several deer and I am interrested in making venison sausages. I will try the recipies as they are printed first, then if I like the finished product, I will substitute the venison. I have viewed several web sites over the last few days and this one is the best that I have found. |
| 15 | Sun Jan 25 2004 09:27 | CARLOS ALBERTO GOMEZ
| calgom532002@yahoo.com |
Your web page is excelent, i am producer of prosciutto , coppa , jams and other meats.
Thank you for your ideas and comments .
CARLOS GOMEZ |
| 16 | Sat Jan 31 2004 12:35 | jason molinari
| |
| This is possibly the greatest sausage and salumi page i've ever seen! I looked forever for recipes for coppa and others, and i found it all here. This is GREAT. |
| 17 | Sun Feb 1 2004 04:31 | bob fleegle
| fleebagtn@aol.com |
| I experiment alot with wild game and I receitly got a wild hog(sow)and it is fantastic.just checking for some different ideas.made stuffed cabbage last week ,the wife loved them to death till I told her what they were a week later.should not of said anything,next time I won't. |
| 18 | Sun Feb 1 2004 08:06 | Tim Covey
| hillbillycookin@aol.com |
| Would like to see a recipe for summer sausage with pepper cheese. |
| 19 | Sun Feb 1 2004 12:13 | Tom Vaccaro
| tomv36@cox.net |
| Mouth watering site! |
| 20 | Mon Feb 2 2004 09:55 | Bill Rozell
| falderol1@yahoo.com |
| Great site! |
| 21 | Mon Feb 2 2004 12:19 | Don Leyshon
| dleyshon@cox.net |
| Love to make homemade sausages. Originally from PA, now AZ. Can't find good cold smoke meat anywhere in AZ, in process of building my own outdoor smokehouse. Can't wait to try some of your recipes. |
| 22 | Wed Feb 4 2004 11:39 | Scott Guiher
| WSGUIHER@aol.com |
| Great site. I have always wanted to make my own sausage. As a child all the families around Crossville, TN used to get together and slaughter hogs and make whole hog sausage. I have never been able to duplicate that wonderful taste. Maybe now... |
| 23 | Thu Feb 12 2004 17:33 | Tom Harding
| tarka2@iprimus.com.au |
| G'day Len. great site, I am a retired butcher fed up with buying inedible sausage from stores so decided to produce my own, commercial sausage is totally different to home made, so I had to change my mindse t no problem.It would be helpfull to have a printer friendly option for your site, my only complaint. cheers Tom |
| 24 | Mon Feb 16 2004 20:55 | Phil Shiota
| shiotap@aol.com |
| I just wanted to thank you for your excellent explanations of making sausage. I live in Sonoma so I had to say hello. I smoke salmon as a hobby. |
| 25 | Tue Feb 24 2004 20:07 | Anthony Ranaudo
| aranaudo@snet.net |
| I have started making my first dry sausage Salciccia secca. It has been 2 weeks now. I will try Soppressata next |
| 26 | Wed Feb 25 2004 10:42 | Thomas Davis
| td1@look.ca |
Fantastic and very imformative! Thank you so much Len,
I have a feww questions for you regarding my homemade spanish style chorizo! May I email you?
|
| 27 | Wed Feb 25 2004 15:01 | bley
| lbley@fayette.k12.in.us |
| students entering cooking contest need help with sausage making |
| 28 | Fri Feb 27 2004 12:51 | Dr. Rafael Rodriguez Reyes
| angel_rafael_rodriguez@hotmail.com |
| Excelent site. The best a have ever seen on internet!!! Keep going strong!! |
| 29 | Fri Feb 27 2004 17:30 | Larry Mattei
| AL12034@AOL.COM |
| Good Work |
| 30 | Sat Feb 28 2004 11:37 | john leggio
| mbmadden77@yahoo.com |
| BRAVO!!! EXCELLENT SITE,WELL PUT TOGETHER. PACKED WITH INFO FOR THE WEEKEND GASTRONOME. I'll be back often & reccomend it to everyone here in BKLYN,NY |
| 31 | Sun Feb 29 2004 14:45 | Rene Lafrance
| tr7@videotron.ca |
First let me congradulate you for your site ... it is imaculate and I love it. Glad I found it. I have 1 question. In some formulations in the ingredients list you refer to "CURE#1".Could you explain what it is ?
Best Regards
Rene Lafrance |
| 32 | Sun Feb 29 2004 20:07 | louise
| weeza@ozemail.com.au |
enjoy your site, hope this reaches you.
(australia) |
| 33 | Wed Mar 3 2004 07:09 | Marcus Castillo
| mcastillo_101@hotmail.com |
| You have a great website! I can't wait to get started! |
| 34 | Sat Mar 6 2004 20:12 | Janet Hoopes - Ohio
| hoopes@frognet.net |
| Thank you for such a wonderful web site! I have been craving S.F.Salami for YEARS. Can't wait to give it a try.... |
| 35 | Sun Mar 7 2004 13:56 | Edgardo Velez
| evelezunited@aol.com |
|
| 36 | Thu Mar 11 2004 14:28 | Jose Margozzini
| jpmargozzini@yahoo.com |
| excellent article |
| 37 | Mon Mar 15 2004 13:20 | Ken Roberts
| shirlken@everestkc.net |
As I am just starting out, I found your site very informative and the pictures help a lot.
Thanks
Ken |
| 38 | Wed Mar 17 2004 08:07 | Eileen
| eileen.burza@perdue.com |
I Love your web site. It is exactly what I was looking for. I remember my grandmother making sausage when I was little, and unfortunately the art was lost as neither of my parents were interested in learning from her. I am excited to find a site with as much science as yours. THANK YOU for doing this. Your efforts are appreciated.
Eileen |
| 39 | Mon Mar 22 2004 20:43 | RICHARD C. SNOPEK
| rsnopek@ yahoo.com |
|
| 40 | Mon Mar 22 2004 20:47 | RICHARD C. SNOPEK
| rsnopek@ yahoo.com |
| I am trying your recipe for sopersotta.I'd like to hear from more people in this hobby. I'll let you know how the sopersotta turns out.any recipes for salami? |
| 41 | Tue Mar 23 2004 09:07 | David Logsdon
| dlogs4321@aol.com |
| What a GREAT site. I am new to sausage making and this site has inspired me. Thank you for sharing you knowledge. |
| 42 | Wed Mar 24 2004 01:31 | LFrakes
| frakesfamily @hotmail.com |
| I tried to view your latest addition of Tony's sausages, but nothing loads on the page?? I tried a couple of times, and it seems like the other pages of the site are loading/working properly. |
| 43 | Thu Mar 25 2004 22:43 | VINCENT GUARDIONE
| GUARDIONE@UCI.NET |
|
| 44 | Mon Mar 29 2004 02:22 | Jef Foster
| jfoster@sbsconsulting.com |
| Great Site. I'm a chef for a large hotel chain and want to start making my own sausage at home love your recipes and will use some of them espically the maple and apple recipes but I'm wondering if you have a pesto recipe for chicken, veal, pork or beef |
| 45 | Tue Mar 30 2004 09:44 | Richard P. Ciminelli
| dnrcimi@optonline.net |
The BEST sausage web site I've ever seen. Superbly organized and detailed information, complimented with excellent web organization and graphics. A real materpiece, keep up the excellent work.
PS, I noticed that you have a Bradley smoker, as I do. I cannot get mine to cold smoke. Even with the main heating element off, the temp dial reads near 150F. Any thoughts? |
| 46 | Thu Apr 1 2004 21:40 | Deana
| DL12873@aol.com |
|
| 47 | Fri Apr 2 2004 16:34 | Vince
| ajoway@msn.com |
| great site!!!! |
| 48 | Sun Apr 4 2004 12:46 | DAVID B. MAZZONETTO ( ZINMAN )
| DBMAZZY@AOL.COM |
| Len GREAT SITE !!! I have been making sausage, salami and prosciutto most of my life from old Italian recipes,I am looking forward to try some new ones THANK YOU.BUON APPETITO !!! |
| 49 | Mon Apr 5 2004 13:50 | faan henning
| beaconplate@xsinet.co.za |
| fantastic icould spend another week reading all the recipies |
| 50 | Wed Apr 7 2004 12:55 | Dave Marquette
| Dmarq425@aol.com |
| I love your site, the best by far on the net, it is like sausage U but is there any way that we can read the answers to the questions posted on the guestbook? Seems to me that this would make a great FAQ reference and avoid repetition, maintaining this "GREAT" site has to take a good chunk of time as it is. |
| 51 | Tue Apr 20 2004 04:33 | Nigel Pedersen
| npedersen@iprimus.com.au |
love your site. great recipes and info
cheers
|
| 52 | Thu Apr 22 2004 07:19 | robert colbert
| Colby @ optusnet .com.au |
| great siteI am a new sausage maker looking forward to lots of new infomation |
| 53 | Wed Apr 28 2004 10:44 | Franco Dunn
| franco@tavernasanti.com |
| Your website is great. I am the chef/owner of Santi Restaurant is Geyserville. Bruce Aidells is a close friend and we have made sausages together for years. Keep up the good work! |
| 54 | Fri Apr 30 2004 13:34 | Jas
| i_leen@yahoo.com |
| I love fresh sausages and bratwurts, none of that hot dog stuff and came across your web site which I must say is very well made. I love biting into the sausage and feeling that little "pop" as the casing breaks :P. |
| 55 | Sat May 1 2004 00:36 | Henry Bacarisse
| henry@bacarisse.net |
Thank you for creatig this site.
Henry
"Comments from a Pilgrim in the QUE"
For "Some" of my thoughts, which are updated daily, visit:
http://mydatastor.blogspot.com/
|
| 56 | Sat May 1 2004 04:58 | minda galvez
| mindagalvez@hotmail.com |
I am happy to know your recipe and hope I'll enjoy it.
Just me,
Minda
(From Philippines) |
| 57 | Tue May 4 2004 09:40 | Irene
| athi_73@hotmail.com |
I would like a recipe for making procuitto (not procuitto crudo) at home. If you could please send me one.
Thank you for creating this site. It is very helpful. Irene from Australia |
| 58 | Tue May 4 2004 12:28 | Jessica Flax
| bubbiex5@yahoo.com |
| Now that I know that there is a salami web-site I will be busy in my kitchen making salami |
| 59 | Thu May 6 2004 15:18 | Walt Travers
| wtravers@amgen.com |
|
| 60 | Sun May 16 2004 19:50 | Robert Lindemann
| lictkg@rconnect.com |
| Great page keep up the good work. |
| 61 | Fri May 21 2004 04:09 | Mike Dewhurst
| mikedewhurst@netvigator.com |
| Throughly enjoyed your web site. Truly an inspiration. Clear instructions and excellent recipies. Perhaps like other readers am wondering where to buy "cures". Thank You very much. (I'm buying the mincer this weekend!) |
| 62 | Sat May 22 2004 00:32 | Rainer Fruhauf
| rfruhauf@sbcglobal.net |
| You have interesting and very useful site, which I always enjoy visiting. |
| 63 | Mon May 31 2004 16:58 | vic yturraspe
| lookard@aol.com |
| love your web site vic |
| 64 | Tue Jun 1 2004 11:40 | george hanna
| gehanna1@hotmail.com |
GOD bless you
you are great
you helped me a lot with these excellent recipes
do you have a recipe for mortadella that use a spice called myrtle.this is how the origonal mortadella been made for ages.italine manufucturer of mortadella are keeping this a secret.
thank you
g.hanna
waiting for your kind reply
|
| 65 | Tue Jun 15 2004 05:33 | John Davies
| jdavies5@smartchat.net.au |
A very informative page. Thank you for your efforts. I am at Evans Head, NSW Australia and am about to embark on making my favourite fruit - sausages. Your page is an inspiration.
John Davies |
| 66 | Mon Jun 21 2004 22:17 | Mohammed Gulam
| mgulam@yahoo.com |
| Good site! |
| 67 | Tue Jun 22 2004 13:51 | Joseph Naquin
| hobo399@netscape.net |
| Very Good Site |
| 68 | Tue Jun 22 2004 18:49 | mike inlow
| minlow@bellsouth.net |
the best sausage recipes that i have found, thanks
mike |
| 69 | Thu Jun 24 2004 23:45 | Brent Crooks
| brent.crooks@sympatico.ca |
| One of the best source of information I have found!!! Thanks for sharing! |
| 70 | Tue Jun 29 2004 08:37 | Mike Rosenow
| mrosenow@tampabay.rr.com |
| Built a smoker in my backyard the other day, thought it would be interesting to smoke some homemade sausage in it! |
| 71 | Sat Jul 3 2004 18:42 |
| |
|
| 72 | Mon Jul 19 2004 14:59 | minda galvez
| mindagalvez@hotmail.com |
| I'll comment later |
| 73 | Sun Jul 25 2004 10:22 | Don Caccamise
| dfc5347@yahoo.com |
| Your web site is terrific. Thanks for sharing your wisdom ! |
| 74 | Mon Jul 26 2004 15:00 | tony marcelino
| atony5491@hotmail.com |
REaly enjoy it
thank you |
| 75 | Mon Jul 26 2004 15:26 | Janice West
| mhmdale@mackay.net.au |
Great Site.
Could you please send me ideas on how to make a very hot hot hot salami
Thank you
Janice |
| 76 | Thu Jul 29 2004 09:03 | nutter
| |
|
| 77 | Thu Jul 29 2004 09:05 | nutter
| nutter666@hotmail.com |
quite interesting but i was supprised that there was no sausage making machines .
|
| 78 | Sun Aug 1 2004 10:57 |
| |
|
| 79 | Sun Aug 8 2004 10:28 | Dan Birkett
| Birwin@hu.inter.net |
Amazing, I started out looking for brat wurst recpicies and ended up becoming totally wrapped up in all the different types that are available.
Congratulations on a very well presented web site and thank you for the enormous effort that you have given for the benifit of others. |
| 80 | Thu Aug 12 2004 11:21 | John Cimaglia
| jcimaglia@lakewoodcarpentry.com |
| great website, tons of info! I had a few questions that I emailed today, hopefully you will be able to offer some advice. |
| 81 | Sun Aug 15 2004 21:00 | Peter Sharp
| flyfisherman@onetel.com |
| Great site, I'll be using it a lot. |
| 82 | Fri Aug 20 2004 20:11 | Tim Kelly
| beuregard@hotmail.com |
| Former Oscar Mayer Sausage Maker, future home sausage maker. thanks for such a great site, for reference. |
| 83 | Sun Aug 22 2004 09:19 | jack pegram
| cappeg@hotmail.com |
| thanks for your page |
| 84 | Mon Aug 23 2004 07:51 | Jim Logan
| jlogan59@optusnet.com.au |
Your Web site on this subject is excellent.
I found it very helpful.
I am a qualified Chef but have never made my own cured meat products.
As I always thought it was too dangerous, and in fact here in Melbourne,Australia there have been deaths from badly handled commercial sausage production that have caused new laws to be introduced, and now we have a system called HAACP.
Anyway if I can get a "Walk In" set up I would give it a go.
P.S. you look like someone who enjoys sausages!
Regards Jim. |
| 85 | Thu Aug 26 2004 16:37 | Eldon Cutlip
| dakotahstuffer@yahoo.com |
| I've been making sausage for more than 35 years. You have a greatsite. Very informative. |
| 86 | Sat Aug 28 2004 19:02 | Val DeCoste
| val.james@shaw.ca |
| thanks for the recipies |
| 87 | Mon Sep 6 2004 15:31 | Stefan Bajkai
| stbajkai@yahoo.com |
Your site is simply super. All recipes are as close to real thing as possible. It is a professional site. Keep doing it. I've been making hungarian sausages for almost 30 years
so I know a little bit about sausage making.
|
| 88 | Tue Sep 7 2004 20:49 | Keith Jorgensen
| jorgensenkeith@hotmail.com |
I really enjoy reading about your sausage making experiences. I have made several types of fresh sausages, and look forward to making some dried varieties. As I live in Portland, OR, we lack the humidity to dry sausages in my crawlspace. I'll have to invest in a refrigerator and some type of hydrating device.
Keep up the good work.
Keith |
| 89 | Mon Sep 20 2004 10:57 | rosy
| rosekhuma@yahoo.com |
| this is such a wonderful website , am really grateful to u for doing this and it provides such great information to a starter like me. thanks a ton. |
| 90 | Tue Sep 21 2004 17:21 | Jerry Hallbauer
| JLHall@ku.edu |
Nice informative website.
|
| 91 | Tue Sep 28 2004 17:41 | Elie Nassar
| nassarelie@yahoo.com |
| I am so glad I found your site!!! I'm still reading through everything. |
| 92 | Thu Oct 7 2004 13:22 | Graham Chislett
| chizziesusa@hotmail.com |
| I have just found your website and am excited as I worked for a German processing company in South Africa (thankyou for shering yiur knowledge) |
| 93 | Sat Oct 9 2004 13:15 |
| |
|
| 94 | Thu Oct 14 2004 10:38 | Luiz Rodolfo Riccelli Galante
| bolfo@uol.com.br |
Mr.Len Poli:
As a brazilian with italian origin, graduated in meat science and gourmet meat producer, I must give you CONGRATULATIONS for such kindness in making a website like this.
Thanks a lot! (how can I make you questions concerning duck breast curing/smolking...?) |
| 95 | Sat Oct 16 2004 22:57 |
| |
|
| 96 | Tue Oct 19 2004 13:33 | Charlie
| cbrunojr@msn.com |
| Len- Just wanted to say that I've made your recipe for Merguez many times and It is sooooo good. I'm going to try the Jerk Sausage soon with anticipation. Just wanted to Thank You. Chas. |
| 97 | Wed Oct 20 2004 10:27 | Jay W Faust
| pincher8@hotmail.com |
| I just purchased a meat grinder and I'm new to sausage making. Sooo glad I found your site to guide me through.............thanks |
| 98 | Tue Nov 9 2004 00:48 | dave hurley
| davesglasstint@cs.com |
i'm real good at texas bbq. love to cook and sausage is an interest.
|
| 99 | Sat Nov 13 2004 18:07 | Achilleas Miltiadous
| amiltiadous@hotmail.com |
Dear Mr. Poli,
Excellent web-site and your recipes are gems. Thanks for providing know how that has been kept by others as trade secrets or within the family for generations. I am a Greek Cypriot and two cured type prepared meats we have on the island are the Cypriot pork Sausage called 'loukaniko' and pork loin cured called 'Lountza'. Both are marinated in wine, some leave them in wines for days other for more that a week, others pre-cure and then add to wine, others add to wine/brine mixture from day 1. Typical spices are salt, pepper, corriander and we never use preservatives such as nirates or nitrites etc. You will not find these receipes anywhere. Cypriots prepare most cured meats in the winter period when the low temparatures reduce spoliage. Both are typically smoked using shrubs and branches/leaves from the local mediterranean flora. But the wine is key.
Once again thanks and please continue with your invaluable info. like the latest humidity control article.
Achilleas |
| 100 | Thu Nov 18 2004 08:51 | Prof. Dr. Yupeng Yan
| yupeng@ccs.sut.ac.th |
Dear Len
It is a great help. Thanks a lot. I have been looking for such easy-fellow formulations for long.
Yupeng |
| 101 | Sun Nov 21 2004 19:22 | Nicci De Dienheim
| ndedienheim@yahoo.com |
| I live in Central Mexico, NO breakfast sausages.Tried your all pork recipe and love it. Will continue to make it again and again. Next project is your Bratwurst. |
| 102 | Tue Nov 23 2004 08:44 | Matt Salvo
| thesalvo@msn.com |
| WOW. Finally a place where ALL of my questions are answered...well, almost all of 'em. |
| 103 | Tue Nov 23 2004 17:44 | Ross Ingle
| rgingle@localnet.com |
| I always make my breakfast sausage,Its a heck of a lot better than store bought |
| 104 | Wed Nov 24 2004 16:10 | Jonathan Rice
| bigmanjcr@aol.com |
Great site. I sent you email regarding "nut sausage" inquiry.
Thanks. |
| 105 | Sun Dec 5 2004 07:29 | Tom Brown
| thomas.brown@intergga.ch |
Many thanks for creating and maintaining such an informative web site. This is really first rate and you efforts are much appreciated.
Tom |
| 106 | Tue Dec 7 2004 00:24 | Keith Jorgensen
| jorgensenkeith@hotmail.com |
Thank you so much for your web site. Please continue to update your recipes and technique information. There are so many of us out there that rely on people like you for information on how too's and procedure. I want you to know how much you have influenced my cooking and culinary experiences. Please keep up the good work.
Best Regards,
Keith Jorgensen
jorgensenkeith@hotmail.com |
| 107 | Tue Dec 7 2004 09:03 | David Biondi
| grdpatrns@aol.com |
Saw mention of your site on the BBQ Form...
Have added you to my favorite places and will be trying to make some Italian.
Thanks |
| 108 | Thu Dec 9 2004 08:54 | Tom LaPres
| TBLaPres@chartermi.net |
| Your page was sent to me by a friend on mine, Rick Obermeyer of Rockford, MI. We have been making sausages together for several years and directed a sausage making club locally for the past several years. I have tried a couple of your recipes so far and really enjoy them. I, too, have developed a few of my own recipes and would be glad to share them if you are interested. |
| 109 | Thu Dec 9 2004 18:04 | Clint Dixon
| Texman1323@yahoo.com |
| I love to hunt and shoot deer and I can cook deer meat in many many ways, but I've never figured out how to make sausage! |
| 110 | Sun Dec 12 2004 12:21 | Karl Lauten
| kplauten@sasktel.net |
Hi Len,
Thanks for the great information and backgrounds on sausage making. After decades of disappointment with retail sausage and the stuff local butchers returned to me I have started making my own sausage, beginning with my lifelong favorite: summer sausage. My first batch was good, second great, and third batch just completed is fantastic, schmecks gut! It really is a rewarding hobby, fun, and turns out a product that is far tastier and leaner than anything butchers have returned to me. I also know that my deer and elk meat is truly mine and is as clean and fresh as I want it to be. Thanks for the recipes and advice as it was very helpful in the technical aspects and it provided the encouragement and confidence to actually try it. Had I known it could be done I would have been making my own sausage for decades..............karl |
| 111 | Thu Dec 16 2004 07:41 | Harold Camara
| smokepitharold@tfb.com |
KUDOS, KUDOS, KUDOS TO YOU!!!
You have done an EXCELLENT JOB on your Web-Site.
I have used your Web-Site as my HOME PAGE.
I do plan to MAKE EVERY ONE of the FORMULAS that you have posted on your SITE!
Thanks and I am;
Smoke-Pit Harold
@
smokepitharold@tfb.com |
| 112 | Fri Dec 17 2004 20:42 | Greg Alyanakian
| greg@rhinotuffinc.com |
Great website Len! My father-in-law introduced me to making homemade sausage with his buddies and I fell in love with it. I bought two old fashion meat grinders (each has different grinder blades...and they only cost $8/piece so what the hell) from an antique store and I am digging into some of your recipes this Saturday. Thanks for the info and I will let you know how it goes. Also hope to maybe post something unique to your website in the future.
Greg - Sacramento |
| 113 | Sun Dec 19 2004 21:37 | al otis
| alotisco@aol.com |
| I'm an avid sausagemaker since the 70's, keep me posted on anything ref sausagemaking. thanks. |
| 114 | Tue Dec 21 2004 09:54 | Trung Nguyen
| trung.nguyen@siemens.com |
1st timer, I'm looking for the recipes, and tools
to make salami, italian sausage.
Thanks. |
| 115 | Fri Dec 24 2004 14:52 | Gene Borza
| grsystems@aol.com |
I really enjoy your recipes. Could you please tell me where I can buy waterproof casings and also a ham mould 6lbs. or preferably smaller
Thank YOU
Gene Borza |
| 116 | Sat Dec 25 2004 10:16 | horst filtzer
| hfiltzer@comcast.net |
| thanx for all your excellent information, horst |
| 117 | Sun Dec 26 2004 11:09 | Paul B.
| prbmax@yahoo.com |
"Freezing Pickle"
Does anyone know the active ingredients in this? It is listed as the curing agent in many old sausage recipes from central Wisconsin. I am not sure what it is.
email me if you are able to help me with this research. |
| 118 | Mon Dec 27 2004 19:36 | DOMINICK CHIRICHILLO
| winemaster7@sbcglobal.net |
| Great site appreciate the info |
| 119 | Fri Dec 31 2004 15:04 | Cheryl
| ganzcrg@charter.net |
| I am hoping to get some info to try making my own sausage. Looks like lots of information for me to check out.. |
| 120 | Tue Jan 4 2005 19:36 | Rick Garofolo
| rickgaro@comcast.net |
| I hav just started making sausage at home ,with the help of a man named Joe Ames (who is a friend of my mom,s. he gave me your link an it is great. thank you for all the info. |
| 121 | Sat Jan 8 2005 13:55 | allen shevey
| amshevey@fellerswelding.com |
| Love to cook.Thanks for sharing |
| 122 | Sat Jan 8 2005 20:40 | Jacqueline Nelson
| nelsonja@telus.net |
great site!
|
| 123 | Tue Jan 18 2005 11:46 | Ed
| mezmed@yahoo.com |
the best website about sausage & salami
|
| 124 | Thu Jan 20 2005 21:19 | Dustin Hauge
| dustnlor@fix.net |
| Great website, thanks for the tips. |
| 125 | Fri Jan 21 2005 09:40 | Judy DeRose
| jktder@ptd.net |
| Love this website...I was looking for more complete directions for sausage making since I am compliling my mother and grandmothers' recipe files for my family, and of course, they only list ingredients with no directions. I remember making sausage on butchering day very fondly as that was my job, but it has been nearly 30 years ago now! thank you for sharing your great recipes! |
| 126 | Mon Jan 24 2005 20:13 | ReyGzz
| S12AM34THA@AOL.COM |
Great Website I actually started making my own sausages from your recepies
Keep up the great work |
| 127 | Mon Jan 24 2005 23:20 | Eric
| ericdego@yahoo.com |
Fantastic site..
Never seen so many sausages and cured meats.
Eric from South Africa |
| 128 | Wed Jan 26 2005 11:49 | peter rumplmayr
| prumplmayr@rogers.com |
looking for smoked recipes
great site |
| 129 | Thu Jan 27 2005 23:02 | Helmut Winzler
| helmut.winzler@ozemail.com.au |
Len
Thanks for your very informative site. You have given me the inspiration (and simple easy to understand recipes and processes) to have a go at making and enjoying my favorite things. Salami, bread and wine. Enjoy.
You would't have a simple plan for a smoke-chamber/incubator would you? Regards. |
| 130 | Wed Feb 2 2005 04:43 | Coreyfro
| http://www.coreyfro.com |
Your sight is awesome! While I don't agree with everything (this is quality Italian cooking, where's the fun in conformity?) I think your sight is vital to our ability as people to enjoy this wonderful tradition.
My family will be made aware of your sight, and may'be we'll be joining your webring.
Here's our handy work: Salame Calibrese and my Habanero Diavolo Mix!
Note: The plastic bags are because my mix will cause skin irritation. |
| 131 | Wed Feb 2 2005 16:57 | thomas moore jr.
| 10990 sw 223 street |
would love to recieve recipes and suggestions for making "home made sausages".
thanks |
| 132 | Wed Feb 2 2005 18:07 | Eric Kubera
| eandjkubera@houston.rr.com |
| I like the detail you've made available for all types of sausage making. I'm curently only working with fresh sausage recipes. Perhaps cured sausages are in my future. And when that happens, I intend to study your site carefully. |
| 133 | Wed Feb 9 2005 13:16 | Darrell Bonnet
| bonnet@springcreek.net |
I hace foung your website very informative and enjoyable to read and I have learned alot.
thank-you
Darrell |
| 134 | Thu Feb 10 2005 02:40 | JIM DAVIS
| jedcorose@mindspring.com |
| THIS IS JUST WHST I HAVE BEEN LOOKING FOR. GRREAT STUFF !! |
| 135 | Fri Feb 11 2005 21:53 | Frank Staley
| 2flyfish@comcast.net |
|
| 136 | Sat Feb 12 2005 18:58 | Bob Parson
| parsonfamily@adelphia.net |
Hi Len,
Thank you very much for responding to my enquiry and request for your opinion on sausage grinders/stuffers. I believe that even my little KithenAid sausage grinder will grind meats satisfactorily if I keep the meat very cold (so I don't want to blame the grinder for operator ineffectiveness). I believe that I will be better off if I buy a decent sausage stuffer (keeping in mind your well-mentioned issues of flexibility). It seems that if I buy a well built stuffer with flexibility in tube size (say, up to one and one quarter inch) I'd be able to make pepperoni, summer and brats, filling natural and artificial casings. Any advice on stuffers (I see you use a horizontal one)?. You have a great website, and I thank you in advance for any advice and wisdom you may throw my way.
Thanks again,
Bob Parson |
| 137 | Tue Feb 15 2005 15:16 | charlie lieb
| monroyan08@yahoo.com |
| How long is a hank of smoked sausage? |
| 138 | Wed Feb 23 2005 08:48 | larry maddock
| hoodoobluesman@yahoo.com |
| thank you for the info |
| 139 | Fri Feb 25 2005 12:47 | John
| jmschwartz@yahoo.com |
This is great. Thanks for sharing.
John |
| 140 | Mon Feb 28 2005 02:41 | John Cairns
| johncairns@clear.net.nz |
Hi Len, I have been butchering for 49 years and am still learning.I have tried some of your recipes and found them great.
Will get back to you latter.
Cheers John. |
| 141 | Fri Mar 4 2005 10:55 | joe lo grande
| jlogrande@sbcglobal.net |
it is a very good site.I leanr lot of tip from you.
Thanks
|
| 142 | Fri Mar 4 2005 11:58 | Rudy Reichelt
| rudyr@starband.net |
| This is the best collection of recipes I have ever found. I especially like your Landjaeger recipe. |
| 143 | Sun Mar 6 2005 10:37 | John Grajczyk
| jg26464@earthlink.net |
I need a good keilbasa recipe - any ideas
|
| 144 | Mon Mar 7 2005 01:24 | Nicholas D Canepa
| ncanepa@comcast.net |
Great recipes, I am planning on making several of
the recipes that my Italian family ate all the time. |
| 145 | Wed Mar 9 2005 21:30 | Rick Ward
| rward60@bellsouth.net |
| 1st time, enjoying the reading, looking for instructions in making sausage and smoking it myself thanks. reward |
| 146 | Thu Mar 10 2005 17:53 | Dean Graydon
| graydean@xtra.co.nz |
| A wonderfull site Congratulation |
| 147 | Sun Mar 13 2005 05:41 | Lynda whitcombe
| lyndawhitcombe@aol.com |
My partner shot a deer munching our crops, making sausage from some of the meat with some fat pork. Thanks for the tips and instructions, very helpful.
Lynda
Worcestershire, England |
| 148 | Sun Mar 13 2005 10:13 | Steve Daniels
| s.daniels@mchsi.com |
|
| 149 | Sun Mar 13 2005 22:17 | Vincent Guardione
| guardione@uci.net |
| outstanding site and great info |
| 150 | Mon Mar 14 2005 17:07 | Jim Bachmann
| jim@systemsbybachmann.com |
| I have spent 2+ years searching the internet for sausage making recipes and procudures. Your site is a wealth of knowledge. Thanks for all of the hard work you have put into this site. |
| 151 | Tue Mar 15 2005 13:28 | georges maalouf
| maaloufgeo1@hotmail.com |
i just need to thanks you for your great job i was searching all the world for sausages and i think we have something in common
i'm an agricultural engineer, food technologist, all i do in my life is creating food, relying on the present products.
there is a sausage type here in lebanon called makanek if you like i can help you for the ingredients.
|
| 152 | Wed Mar 23 2005 14:23 | Ben Ravida
| benwa518@yahoo.com |
| My family have been making Italian sausage and Kielbassa for the past 35 years in a small meat market. We no longer have the market. I started making sausages about 5 years ago as a hobby. I now make about 30 different types of sausages. Your web site is the best informative web site I have found on sausage making. It has helped me so much. Thank you for all your info. I like to try different recipes. Your information and knowledge has made it so much easier for me. Thank you again. |
| 153 | Thu Mar 24 2005 23:08 | Tony Dekleva
| anthonyd_01@hotmail.com |
| I tried making salami from a homemade family recipe and I had a major problem. My salami was hollow in the middle (or mostly hollow) and brown in color--only the outer edge of the salami was red. What am I doing wrong? Can you please e-mail me and tell me? I had to throw 6 salami in the garbage after all that work. |
| 154 | Sat Mar 26 2005 14:49 | Kevin Stoffel
| mrkevinator@excite.com |
| Nice work! You've created quite a resource for aspiring sausage makers. I like your recipe list, and the .pdf file format. Thanks for all your hard work! |
| 155 | Sat Mar 26 2005 15:04 | Wasmund, Robert
| goldnuggett@netscape.net |
| have not tried to make sausage yet but will soon, Thanks for your help |
| 156 | Sun Mar 27 2005 14:47 | christopher menzel
| cmenzel224@aol.com |
im an avid hunter just looking for ideas for preparing my game.
|
| 157 | Sun Apr 3 2005 08:25 | TJ
| hat_trick@cox.net |
| I used to make fresh Italian Sausage with my father. Dad would give it away at Christmas time and everybody raved about it. I stumbled onto your website a few months ago and my interest was renewed. Yeaterday I cloned some Brats and Breakfast Sausage using you recipes. When I laid out samples for tasting, everybody was raving. The apple didn't fall far from the tree. Thanks for sharing your knowledge and helping me revive an old family tradition. |
| 158 | Wed Apr 6 2005 05:45 | Bill Pu
| astromonster@hotmail.com |
| Thanks alot for your contribution. |
| 159 | Fri Apr 8 2005 14:08 | Gareth Bromley
| gbromley at intstar dot com |
Thanks Len,
Great site full for really useful hints, tips and recipes. Please do keep up the good work!! |
| 160 | Fri Apr 8 2005 18:27 | robert tolmer
| pappatt7@AOL |
| VERY INFORMATIVE I WILL BE MAKING SOPPRESSASSA THANK YOU VERY MUCH FOR THE INFO. |
| 161 | Mon Apr 11 2005 12:36 | Luis Pierre
| luispierre7@hotmail.com |
Dear Lenn
I wish to congratulate you on your website , it is truly a marvel that amateurs like me are able to find such an in-depth technical support as well as practical hints on the subject
I'm sending you my bests wishes from Argentina for your future endeavors ; last but not least be ready for tons of questions ( I?m sorry but I couldn't help being honest with you ) on the art of sausage making ,particularly on hot dogs which have fell into disrepute in Argentina , ( don't ask me why )
Hang in there with your website กกก and good luck |
| 162 | Fri Apr 15 2005 19:30 | lisa brady
| lisabartholomewbrady@yahoo.com |
| I've just started working for a company that carries all kinds of goodies for sausage making. psseasoning.com Used to work as meat wrapper for a local processor. Just looking to expand my knowledge. thanks for the site. Lisa |
| 163 | Wed Apr 20 2005 11:16 | kevin kinchen
| kkinc98137@aol.com |
hi, great website, thanks
do you have a note book of your recipes which you can mail also for reference. I teach some class and have used some recipe. also I have visit procutto factory in italy and they tell me they only use sea salt and time to produce the recipes?
thanks
kevin kinchen |
| 164 | Tue Apr 26 2005 13:49 | Bill Elliott
| WE_15@netzero.net |
| Greta site thanks for the info! Hats off to sausage |
| 165 | Tue Apr 26 2005 15:12 | Vic Jewhurst
| charismasf@comcast.net |
| I'm interested in making my own sausages and found this web site with Google. |
| 166 | Thu Apr 28 2005 01:42 | Jeff Klink
| jklink1@sbcglobal.net |
| Outstanding site. Thanks. You wouldn't have a recipe for a german style headcheese perchance? |
| 167 | Sat Apr 30 2005 08:08 |
| |
|
| 168 | Sat Apr 30 2005 23:43 | Jeffrey Kaiser
| jeffreykaiser123@comcast.net |
| great site thanks for sharing |
| 169 | Sun May 1 2005 17:41 | Rev Dr Bill Burton
| Purokradio@Yahoo.co.uk |
| Len, Many thanks for providing such a wealth of information! Recently I have had the opportunity of purchasing the trimmings of commercial boiled ham from a local ham and longanisa factory. What are your thoughts on making some sausage with these? The ham by itself is delicious but the price is very low and I'm looking for a use for this product. It is of course completely cured and is just the offcuts from hams which are shaped to fit into Poly bags. Yours thoughts and/or is\deas would be much appreciated. My wife (a Filipina) and I retired way back in 2003 I'm now 67 and we keep goats and make our own cheese and have a couple of small farms. Regards, Bill. |
| 170 | Mon May 2 2005 09:07 | greg de la cruz
| delacruzgr@yahoo.com |
| I like sausages too but don't know how to do it at home.Thanks. |
| 171 | Mon May 16 2005 22:38 | Ben Montgomery
| bmontgomy1@aol.com |
| just started looking |
| 172 | Fri May 20 2005 15:30 | Juan H. Ortiz
| jho1234@hot.rr.com |
The Instruction given in this Website are the best. I have copy a lot of Sausage recipes. I, already had informed to all my friend about yor Page.
The only problem that I have encountered is when try to print the 13 pages of instructions. Pages does not meet the Format for regular printing 8x 11" and loss aroung 1/4" from the right margin. My question is how could itcould be able to corrected ?.But like I, said you have the best site. please continue doing a good job. From Killeen, Texas. Juan H. Ortiz.
Note: Need a Phone # where I, can you or your Staff in case I need further assistance. |
| 173 | Fri May 20 2005 15:31 | Juan H. Ortiz
| jho1234@hot.rr.com |
The Instruction given in this Website are the best. I have copy a lot of Sausage recipes. I, already had informed to all my friend about yor Page.
The only problem that I have encountered is when try to print the 13 pages of instructions. Pages does not meet the Format for regular printing 8x 11" and loss aroung 1/4" from the right margin. My question is how could itcould be able to corrected ?.But like I, said you have the best site. please continue doing a good job. From Killeen, Texas. Juan H. Ortiz.
Note: Need a Phone # where I, can you or your Staff in case I need further assistance. |
| 174 | Sat May 21 2005 07:20 | Lloyd Freeburn
| freebee@earthlink.net |
Keep up the great work. I send people your way all the time.
freebee |
| 175 | Sun May 22 2005 02:35 | Errol Downs
| eddowns@alaska.net |
| You may have the best web site and information on sausage I have seen. Keep up the good work. Errol in Alaska.(retired meat market manager) |
| 176 | Mon May 23 2005 12:35 | David W. Cowles
| cashcow@pclv.com |
| I just ran across your great website. I'm going to reference it in a cookbook I've been writing. Hopefully, some day I'll get the cookbook published! |
| 177 | Thu May 26 2005 17:06 | Maria Beach
| Mebake2@aol.com |
| I found your website by accident...looking for Mettwurst...I am very excited about all these fantastic recipes...can't wait to try them out. Especially the german ones. They sure sound authentic...I am already hungry! |
| 178 | Fri May 27 2005 11:51 | Joe Blythe
| joeblythe@sympatico.ca |
| I live in Toronto, Ontario, Canada. You have an excellent site and I can hardly wait to try a number of your delicious recipes! |