Okay, so I started making sausages this summer. I figured:
a. it's a pretty bad-ass hobby
b. it would make me quite popular at barbecues
c. homemade sausages wouldn't have anything terrifying in them
d. I can choose my own flavors.
As it turns out, sausage-making is pretty damn fun. Fun enough to quit my job and see if I can turn it into a career, or at least an economically sound pastime.
I decided that I needed to focus on one particular kind of sausage. Since a lot of the chicken sausages I saw at the grocery store contained a crap-ton of pork fat or crazy amounts of preservatives, I ended up going the chicken route, so now I'm selling chicken sausages to friends, local bars, and hopefully by next summer, farmers markets and grocery stores.
The current chicken sausage flavors are:
spicy Italian with sun-dried tomatoes and shiraz
blueberry-feta with chardonnay
fire-roasted apples with pancetta and Three Floyds IPA
aged cheddar with paprika and port
This Wednesday, I'll be selling at The Hideout during their weekly Veggie Bingo night. Come to Chicago! Buy some sausage!
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