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Holiday season is coming up and with all of the hosting that typically happens around then, it seemed like a good time as any to make a giant batch of sausage. I’ll save the full description of the sausage making process for a later post, but today I received about 30 lbs. of meat (pork, lamb, beef) from Niman Ranch and when I got home from work, I started cranking out some links.

I made three batches tonight, and will make the remaining two batches this weekend. The three that I made tonight are from the book Home Sausage Making. Here’s a picture of what they looked like before they went into the freezer.

In the foreground of the image is Loukanika, a Greek sausage made with lamb, pork and a coriander/orange flavor. The darker sausage on the right is the Mustardy Beef sausage, and the lighter one in the back is the Pork & Apple sausage.

The remaining two batches I’ll make this weekend are Spicy Italian Sausage and Smoked Chicken and Garlic Sausage both from the book Charcuterie
by Michael Ruhlman and Brian Polcyn.

Of the two books, I definitely prefer the Charcuterie book, as it provides with the basic knowledge and tools to do just about anything related to cured meats. The Home Sausage Making book has a lot of good recipes, but lacks somewhat in fundamentals and in-depth knowledge.

On the tech side of things, I will be participating this Saturday at MobileCampNYC2 which I am really looking forward to. There will be around 200 people there, and I’ll be hanging out and showing off some cool things to do with bar codes and mobile phones. Stay tuned for more samples and things.