Ep. 22: Sausage, Part 1

In these episodes Brandon and Lauren discuss sausage: its history and versatility, as well as its degradation in modern times.  Best of all, they give you the tools you need to make and season truly delicious sausage at home, using quality ingredients (it all starts with a happy healthy pig) in the right proportions.

Introduction and Announcements:

• Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith.

• We have upcoming fall classes!

Part 1 Show Notes:

• Musings on the Oxford English Dictionary and the history and definition of the word "sausage",  01:34
• Versatility of (and traditions in) sausage....The sky's the limit!,  15:30
• Suffering of modern-day sausage, 20:23
• Material components of delicious sausage, 24:55
  • Meat from a happy healthy pig, 25:15
  • Salt (2% by weight), 28:09
  • Pork back fat (1/3 of the weight of the sausage), 32:36
  • Casing, 40:40
• The best sausage ingredients serve dual purposes, 45:15
• How to make your own sausage, 50:59