When you make food at home, you can control the ingredients.
By making your own sausage, you can avoid allergens and intolerances. You can also comply with dietary recommendations from your doctor. You can leave out the added nitrates and nitrites and just enjoy the natural occurring nitric acids.
Diets recommend cutting out problematic foods but don't always recommend replacement foods. This leads people to reach for things that aren't necessarily healthy but still comply with the diet's known rules.
To make your own fresh sausage you need to order casings; most grocers don't carry sausage casings. Use quality, fresh meats from a source you can trust, and ask the butcher to grind it for sausage. Use herbs and spices to flavor your sausage. Get a hand-crank sausage stuffer. You can make more equipment investment and branch out from basic recipes as you get accustomed to the process.
Listen in as Tonia Reinhard joins Dr. Mike to talk about making sausage at home.
DIY Sausage Fest
You can make your own sausage at home.
Additional Info
- Segment Number: 2
- Audio File: code_delicious/1620cd3b.mp3
- Featured Speaker: Tonia Reinhard
- Book Title: The Complete Art & Science of Sausage Making
- Guest Website: Wayne State University Dietetics Home
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Guest Bio:
Tonia Reinhard is the Director of the Coordinated Program in Dietetics and a Senior Lecturer at Wayne State University in Detroit, Michigan. She is also the Course Director for Clinical Nutrition at the School of Medicine at Wayne State and Adjunct Faculty in nutrition at the University of Detroit Mercy School of Dentistry, and she is a Fellow of the Academy of Nutrition and Dietetics. Tonia has served on the Governor’s Expert Committee on Childhood Obesity and is a past President of the Michigan Academy of Nutrition and Dietetics.
- Waiver Received: No
- Host: Dr. Mike Fenster
Published in
Code Delicious with Dr. Mike
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