Eddie, I expect some sausage discussion from you on this board. Very interested in that subject.
will do. i'm pretty excited about this new hobby. i've been making boudin for a couple of years but i wouldn't put it in casing...i'd just hand chop the cooked meat/veg, mix with rice, and eat the loose meat on crackers/bread. first thing i did when i bought my equipment was make and case a batch. came out nice. just made my first batch of smoked pork sausage last weekend. not bad for a first effort but i've got some tweaking to do.
I finally got the stand mixer that I wanted. Looks like I finally get to make some breads!
i also started doing bread this fall as well. picked up a couple of Peter Reinhart's books
. i've made some really good french bread and pizza dough. tried to get a sour dough starter going but didn't cover it tight enough one night and it got flies in it...a weeks worth of countertop fermenting down the drain...