After reading the book, “The Jungle” by Upton Sinclair, in the seventh grade I swore off of ever eating sausage again. Which, by the way, is very hard to do in an Italian family!
For those of you who don’t know about this book, wait, I’ll give you a few minutes to wash your hair of the rubble from the rock you’ve been living under for the past century…
The groundbreaking novel, “The Jungle”, exposed the meat industry during the early 20th century; sharing stories of rat filled sausages, rat poisoned meats, and little children’s loose fingers. Needless to say, this book turned me into a vegetarian for about two years.
Though the meat industry has gotten cleaner, much cleaner, the question of what is in my sausage is always lingering in the back of my head. Even when I started to eat meat again (I couldn’t stay away from chicken parmesan, again, you’re talking to an Italian chick), I still couldn’t bring myself to eat a sausage.
The only way to absolutely know what was in my sausage was for me to make it myself; I always thought that making sausages were nearly impossible to do at home.
Hank Shaw, author of the blog Hunter Angler Gardener Cook, shared with Food and Wine magazine about his experience with making sausage from scratch. That’s right everyone from scratch, meaning, he ground the meat and packet it himself into casings. Hank Shaw shares with use tips and tricks on how to make delicious sausage at home, meaning, no little creepy crawlies getting in my food.
I will definitely be trying these recipes out and I hope you all do as well!