Last summer we visited some friends with a "how-to" sausage making book. It looked interesting, plus we all truly want to know what's in our favorite stuffed meat (well not always...but most of the time). This past week we made our first batch...Louisiana Poultry Sausage--delicious and extra spicy. Our next project will be beer once we get settled in Anchorage with a house big enough to brew or at least easy access to a garage or deck. More to come...
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Ahhh...Beer...the most important detail (other than the beer of course) is sterilizing the equipment and bottles. Pay very close attention to this, because the slightest fungus can ruin an entire batch. Way back when I lived in Colorado Springs there was a place called Sharkeys where you could brew your own beer and they took care of all the cleaning and equipment. It was awesome. If I ever win the lottery I may open something like it.
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