[email protected]: Guestbook

#	Date	Name	Email Address
	Comments
1	Sat Dec 20 2003 22:21	Len	[email protected]
	New Guestbook
2	Sun Dec 21 2003 02:52
3	Sun Dec 21 2003 08:53	savumaki	[email protected]
	hav't looked yet- sounds interesting; I need a new hobby.
4	Tue Dec 30 2003 18:30	jim agnew	[email protected]
	I want to make old world sausage and need to learn about starter cultures
5	Wed Dec 31 2003 21:31	Pat	[email protected]
	Looking for receipes for retired husband who decided, after watching Emeril, that he would like to make sausage.
6	Thu Jan 1 2004 18:52	Vaughn G. Proctor Sr.	[email protected]
	I'm a newcomer to home salami making and want to try my hand at it. What is CALCIUM CHLORIDE? Where can I get it? Thanks, Vaughn Vaughn G. Proctor Sr. 3011 Del Ray St. San Mateo, CA 94403 (650) 573-5691
7	Fri Jan 2 2004 07:36	Michele Spencer	[email protected]
	Just looking for info--Like what I've seen so far!
8	Sun Jan 4 2004 09:00	Ibrahim Dasoki	[email protected]
	Many thanks for teaching and improving this hoppy
9	Mon Jan 5 2004 17:37	Steve & Mary-Anne Durkee	[email protected]
	We love making sausages. It all started about 18 years ago when we wanted duplicate sausages from the various regions of Thailand. We're over in Alamo about an hour plus from you! Where do you buy the casings, especially the sheep/lamb casings?
10	Mon Jan 5 2004 17:39	Steve & Mary-Anne	[email protected]
	PS We are now learning to make Serbian Croatian sausages and dried meats from our future son-in-law!
11	Tue Jan 6 2004 11:33	Roger Lyons	[email protected]
	Looks like some sausages I would like to try.
12	Fri Jan 9 2004 13:49	tom harvey	[email protected]
	Just now looking over your site. Will comment later.
13	Mon Jan 12 2004 05:56	charlie chilton	[email protected]
	great webb page
14	Fri Jan 16 2004 11:21	Randy Kovatch	[email protected]
	This looks like a very good web site. I am getting really excited about making my own sausages. I have acquired several deer and I am interrested in making venison sausages. I will try the recipies as they are printed first, then if I like the finished product, I will substitute the venison. I have viewed several web sites over the last few days and this one is the best that I have found.
15	Sun Jan 25 2004 09:27	CARLOS ALBERTO GOMEZ	[email protected]
	Your web page is excelent, i am producer of prosciutto , coppa , jams and other meats. Thank you for your ideas and comments . CARLOS GOMEZ
16	Sat Jan 31 2004 12:35	jason molinari
	This is possibly the greatest sausage and salumi page i've ever seen! I looked forever for recipes for coppa and others, and i found it all here. This is GREAT.
17	Sun Feb 1 2004 04:31	bob fleegle	[email protected]
	I experiment alot with wild game and I receitly got a wild hog(sow)and it is fantastic.just checking for some different ideas.made stuffed cabbage last week ,the wife loved them to death till I told her what they were a week later.should not of said anything,next time I won't.
18	Sun Feb 1 2004 08:06	Tim Covey	[email protected]
	Would like to see a recipe for summer sausage with pepper cheese.
19	Sun Feb 1 2004 12:13	Tom Vaccaro	[email protected]
	Mouth watering site!
20	Mon Feb 2 2004 09:55	Bill Rozell	[email protected]
	Great site!
21	Mon Feb 2 2004 12:19	Don Leyshon	[email protected]
	Love to make homemade sausages. Originally from PA, now AZ. Can't find good cold smoke meat anywhere in AZ, in process of building my own outdoor smokehouse. Can't wait to try some of your recipes.
22	Wed Feb 4 2004 11:39	Scott Guiher	[email protected]
	Great site. I have always wanted to make my own sausage. As a child all the families around Crossville, TN used to get together and slaughter hogs and make whole hog sausage. I have never been able to duplicate that wonderful taste. Maybe now...
23	Thu Feb 12 2004 17:33	Tom Harding	[email protected]
	G'day Len. great site, I am a retired butcher fed up with buying inedible sausage from stores so decided to produce my own, commercial sausage is totally different to home made, so I had to change my mindse t no problem.It would be helpfull to have a printer friendly option for your site, my only complaint. cheers Tom
24	Mon Feb 16 2004 20:55	Phil Shiota	[email protected]
	I just wanted to thank you for your excellent explanations of making sausage. I live in Sonoma so I had to say hello. I smoke salmon as a hobby.
25	Tue Feb 24 2004 20:07	Anthony Ranaudo	[email protected]
	I have started making my first dry sausage Salciccia secca. It has been 2 weeks now. I will try Soppressata next
26	Wed Feb 25 2004 10:42	Thomas Davis	[email protected]
	Fantastic and very imformative! Thank you so much Len, I have a feww questions for you regarding my homemade spanish style chorizo! May I email you?
27	Wed Feb 25 2004 15:01	bley	[email protected]
	students entering cooking contest need help with sausage making
28	Fri Feb 27 2004 12:51	Dr. Rafael Rodriguez Reyes	[email protected]
	Excelent site. The best a have ever seen on internet!!! Keep going strong!!
29	Fri Feb 27 2004 17:30	Larry Mattei	[email protected]
	Good Work
30	Sat Feb 28 2004 11:37	john leggio	[email protected]
	BRAVO!!! EXCELLENT SITE,WELL PUT TOGETHER. PACKED WITH INFO FOR THE WEEKEND GASTRONOME. I'll be back often & reccomend it to everyone here in BKLYN,NY
31	Sun Feb 29 2004 14:45	Rene Lafrance	[email protected]
	First let me congradulate you for your site ... it is imaculate and I love it. Glad I found it. I have 1 question. In some formulations in the ingredients list you refer to "CURE#1".Could you explain what it is ? Best Regards Rene Lafrance
32	Sun Feb 29 2004 20:07	louise	[email protected]
	enjoy your site, hope this reaches you. (australia)
33	Wed Mar 3 2004 07:09	Marcus Castillo	[email protected]
	You have a great website! I can't wait to get started!
34	Sat Mar 6 2004 20:12	Janet Hoopes - Ohio	[email protected]
	Thank you for such a wonderful web site! I have been craving S.F.Salami for YEARS. Can't wait to give it a try....
35	Sun Mar 7 2004 13:56	Edgardo Velez	[email protected]
36	Thu Mar 11 2004 14:28	Jose Margozzini	[email protected]
	excellent article
37	Mon Mar 15 2004 13:20	Ken Roberts	[email protected]
	As I am just starting out, I found your site very informative and the pictures help a lot. Thanks Ken
38	Wed Mar 17 2004 08:07	Eileen	[email protected]
	I Love your web site. It is exactly what I was looking for. I remember my grandmother making sausage when I was little, and unfortunately the art was lost as neither of my parents were interested in learning from her. I am excited to find a site with as much science as yours. THANK YOU for doing this. Your efforts are appreciated. Eileen
39	Mon Mar 22 2004 20:43	RICHARD C. SNOPEK	rsnopek@ yahoo.com
40	Mon Mar 22 2004 20:47	RICHARD C. SNOPEK	rsnopek@ yahoo.com
	I am trying your recipe for sopersotta.I'd like to hear from more people in this hobby. I'll let you know how the sopersotta turns out.any recipes for salami?
41	Tue Mar 23 2004 09:07	David Logsdon	[email protected]
	What a GREAT site. I am new to sausage making and this site has inspired me. Thank you for sharing you knowledge.
42	Wed Mar 24 2004 01:31	LFrakes	frakesfamily @hotmail.com
	I tried to view your latest addition of Tony's sausages, but nothing loads on the page?? I tried a couple of times, and it seems like the other pages of the site are loading/working properly.
43	Thu Mar 25 2004 22:43	VINCENT GUARDIONE	[email protected]
44	Mon Mar 29 2004 02:22	Jef Foster	[email protected]
	Great Site. I'm a chef for a large hotel chain and want to start making my own sausage at home love your recipes and will use some of them espically the maple and apple recipes but I'm wondering if you have a pesto recipe for chicken, veal, pork or beef
45	Tue Mar 30 2004 09:44	Richard P. Ciminelli	[email protected]
	The BEST sausage web site I've ever seen. Superbly organized and detailed information, complimented with excellent web organization and graphics. A real materpiece, keep up the excellent work. PS, I noticed that you have a Bradley smoker, as I do. I cannot get mine to cold smoke. Even with the main heating element off, the temp dial reads near 150F. Any thoughts?
46	Thu Apr 1 2004 21:40	Deana	[email protected]
47	Fri Apr 2 2004 16:34	Vince	[email protected]
	great site!!!!
48	Sun Apr 4 2004 12:46	DAVID B. MAZZONETTO ( ZINMAN )	[email protected]
	Len GREAT SITE !!! I have been making sausage, salami and prosciutto most of my life from old Italian recipes,I am looking forward to try some new ones THANK YOU.BUON APPETITO !!!
49	Mon Apr 5 2004 13:50	faan henning	[email protected]
	fantastic icould spend another week reading all the recipies
50	Wed Apr 7 2004 12:55	Dave Marquette	[email protected]
	I love your site, the best by far on the net, it is like sausage U but is there any way that we can read the answers to the questions posted on the guestbook? Seems to me that this would make a great FAQ reference and avoid repetition, maintaining this "GREAT" site has to take a good chunk of time as it is.
51	Tue Apr 20 2004 04:33	Nigel Pedersen	[email protected]
	love your site. great recipes and info cheers
52	Thu Apr 22 2004 07:19	robert colbert	Colby @ optusnet .com.au
	great siteI am a new sausage maker looking forward to lots of new infomation
53	Wed Apr 28 2004 10:44	Franco Dunn	[email protected]
	Your website is great. I am the chef/owner of Santi Restaurant is Geyserville. Bruce Aidells is a close friend and we have made sausages together for years. Keep up the good work!
54	Fri Apr 30 2004 13:34	Jas	[email protected]
	I love fresh sausages and bratwurts, none of that hot dog stuff and came across your web site which I must say is very well made. I love biting into the sausage and feeling that little "pop" as the casing breaks :P.
55	Sat May 1 2004 00:36	Henry Bacarisse	[email protected]
	Thank you for creatig this site. Henry "Comments from a Pilgrim in the QUE" For "Some" of my thoughts, which are updated daily, visit: http://mydatastor.blogspot.com/
56	Sat May 1 2004 04:58	minda galvez	[email protected]
	I am happy to know your recipe and hope I'll enjoy it. Just me, Minda (From Philippines)
57	Tue May 4 2004 09:40	Irene	[email protected]
	I would like a recipe for making procuitto (not procuitto crudo) at home. If you could please send me one. Thank you for creating this site. It is very helpful. Irene from Australia
58	Tue May 4 2004 12:28	Jessica Flax	[email protected]
	Now that I know that there is a salami web-site I will be busy in my kitchen making salami
59	Thu May 6 2004 15:18	Walt Travers	[email protected]
60	Sun May 16 2004 19:50	Robert Lindemann	[email protected]
	Great page keep up the good work.
61	Fri May 21 2004 04:09	Mike Dewhurst	[email protected]
	Throughly enjoyed your web site. Truly an inspiration. Clear instructions and excellent recipies. Perhaps like other readers am wondering where to buy "cures". Thank You very much. (I'm buying the mincer this weekend!)
62	Sat May 22 2004 00:32	Rainer Fruhauf	[email protected]
	You have interesting and very useful site, which I always enjoy visiting.
63	Mon May 31 2004 16:58	vic yturraspe	[email protected]
	love your web site vic
64	Tue Jun 1 2004 11:40	george hanna	[email protected]
	GOD bless you you are great you helped me a lot with these excellent recipes do you have a recipe for mortadella that use a spice called myrtle.this is how the origonal mortadella been made for ages.italine manufucturer of mortadella are keeping this a secret. thank you g.hanna waiting for your kind reply
65	Tue Jun 15 2004 05:33	John Davies	[email protected]
	A very informative page. Thank you for your efforts. I am at Evans Head, NSW Australia and am about to embark on making my favourite fruit - sausages. Your page is an inspiration. John Davies
66	Mon Jun 21 2004 22:17	Mohammed Gulam	[email protected]
	Good site!
67	Tue Jun 22 2004 13:51	Joseph Naquin	[email protected]
	Very Good Site
68	Tue Jun 22 2004 18:49	mike inlow	[email protected]
	the best sausage recipes that i have found, thanks mike
69	Thu Jun 24 2004 23:45	Brent Crooks	[email protected]
	One of the best source of information I have found!!! Thanks for sharing!
70	Tue Jun 29 2004 08:37	Mike Rosenow	[email protected]
	Built a smoker in my backyard the other day, thought it would be interesting to smoke some homemade sausage in it!
71	Sat Jul 3 2004 18:42
72	Mon Jul 19 2004 14:59	minda galvez	[email protected]
	I'll comment later
73	Sun Jul 25 2004 10:22	Don Caccamise	[email protected]
	Your web site is terrific. Thanks for sharing your wisdom !
74	Mon Jul 26 2004 15:00	tony marcelino	[email protected]
	REaly enjoy it thank you
75	Mon Jul 26 2004 15:26	Janice West	[email protected]
	Great Site. Could you please send me ideas on how to make a very hot hot hot salami Thank you Janice
76	Thu Jul 29 2004 09:03	nutter
77	Thu Jul 29 2004 09:05	nutter	[email protected]
	quite interesting but i was supprised that there was no sausage making machines .
78	Sun Aug 1 2004 10:57
79	Sun Aug 8 2004 10:28	Dan Birkett	[email protected]
	Amazing, I started out looking for brat wurst recpicies and ended up becoming totally wrapped up in all the different types that are available. Congratulations on a very well presented web site and thank you for the enormous effort that you have given for the benifit of others.
80	Thu Aug 12 2004 11:21	John Cimaglia	[email protected]
	great website, tons of info! I had a few questions that I emailed today, hopefully you will be able to offer some advice.
81	Sun Aug 15 2004 21:00	Peter Sharp	[email protected]
	Great site, I'll be using it a lot.
82	Fri Aug 20 2004 20:11	Tim Kelly	[email protected]
	Former Oscar Mayer Sausage Maker, future home sausage maker. thanks for such a great site, for reference.
83	Sun Aug 22 2004 09:19	jack pegram	[email protected]
	thanks for your page
84	Mon Aug 23 2004 07:51	Jim Logan	[email protected]
	Your Web site on this subject is excellent. I found it very helpful. I am a qualified Chef but have never made my own cured meat products. As I always thought it was too dangerous, and in fact here in Melbourne,Australia there have been deaths from badly handled commercial sausage production that have caused new laws to be introduced, and now we have a system called HAACP. Anyway if I can get a "Walk In" set up I would give it a go. P.S. you look like someone who enjoys sausages! Regards Jim.
85	Thu Aug 26 2004 16:37	Eldon Cutlip	[email protected]
	I've been making sausage for more than 35 years. You have a greatsite. Very informative.
86	Sat Aug 28 2004 19:02	Val DeCoste	[email protected]
	thanks for the recipies
87	Mon Sep 6 2004 15:31	Stefan Bajkai	[email protected]
	Your site is simply super. All recipes are as close to real thing as possible. It is a professional site. Keep doing it. I've been making hungarian sausages for almost 30 years so I know a little bit about sausage making.
88	Tue Sep 7 2004 20:49	Keith Jorgensen	[email protected]
	I really enjoy reading about your sausage making experiences. I have made several types of fresh sausages, and look forward to making some dried varieties. As I live in Portland, OR, we lack the humidity to dry sausages in my crawlspace. I'll have to invest in a refrigerator and some type of hydrating device. Keep up the good work. Keith
89	Mon Sep 20 2004 10:57	rosy	[email protected]
	this is such a wonderful website , am really grateful to u for doing this and it provides such great information to a starter like me. thanks a ton.
90	Tue Sep 21 2004 17:21	Jerry Hallbauer	[email protected]
	Nice informative website.
91	Tue Sep 28 2004 17:41	Elie Nassar	[email protected]
	I am so glad I found your site!!! I'm still reading through everything.
92	Thu Oct 7 2004 13:22	Graham Chislett	[email protected]
	I have just found your website and am excited as I worked for a German processing company in South Africa (thankyou for shering yiur knowledge)
93	Sat Oct 9 2004 13:15
94	Thu Oct 14 2004 10:38	Luiz Rodolfo Riccelli Galante	[email protected]
	Mr.Len Poli: As a brazilian with italian origin, graduated in meat science and gourmet meat producer, I must give you CONGRATULATIONS for such kindness in making a website like this. Thanks a lot! (how can I make you questions concerning duck breast curing/smolking...?)
95	Sat Oct 16 2004 22:57
96	Tue Oct 19 2004 13:33	Charlie	[email protected]
	Len- Just wanted to say that I've made your recipe for Merguez many times and It is sooooo good. I'm going to try the Jerk Sausage soon with anticipation. Just wanted to Thank You. Chas.
97	Wed Oct 20 2004 10:27	Jay W Faust	[email protected]
	I just purchased a meat grinder and I'm new to sausage making. Sooo glad I found your site to guide me through.............thanks
98	Tue Nov 9 2004 00:48	dave hurley	[email protected]
	i'm real good at texas bbq. love to cook and sausage is an interest.
99	Sat Nov 13 2004 18:07	Achilleas Miltiadous	[email protected]
	Dear Mr. Poli, Excellent web-site and your recipes are gems. Thanks for providing know how that has been kept by others as trade secrets or within the family for generations. I am a Greek Cypriot and two cured type prepared meats we have on the island are the Cypriot pork Sausage called 'loukaniko' and pork loin cured called 'Lountza'. Both are marinated in wine, some leave them in wines for days other for more that a week, others pre-cure and then add to wine, others add to wine/brine mixture from day 1. Typical spices are salt, pepper, corriander and we never use preservatives such as nirates or nitrites etc. You will not find these receipes anywhere. Cypriots prepare most cured meats in the winter period when the low temparatures reduce spoliage. Both are typically smoked using shrubs and branches/leaves from the local mediterranean flora. But the wine is key. Once again thanks and please continue with your invaluable info. like the latest humidity control article. Achilleas
100	Thu Nov 18 2004 08:51	Prof. Dr. Yupeng Yan	[email protected]
	Dear Len It is a great help. Thanks a lot. I have been looking for such easy-fellow formulations for long. Yupeng
101	Sun Nov 21 2004 19:22	Nicci De Dienheim	[email protected]
	I live in Central Mexico, NO breakfast sausages.Tried your all pork recipe and love it. Will continue to make it again and again. Next project is your Bratwurst.
102	Tue Nov 23 2004 08:44	Matt Salvo	[email protected]
	WOW. Finally a place where ALL of my questions are answered...well, almost all of 'em.
103	Tue Nov 23 2004 17:44	Ross Ingle	[email protected]
	I always make my breakfast sausage,Its a heck of a lot better than store bought
104	Wed Nov 24 2004 16:10	Jonathan Rice	[email protected]
	Great site. I sent you email regarding "nut sausage" inquiry. Thanks.
105	Sun Dec 5 2004 07:29	Tom Brown	[email protected]
	Many thanks for creating and maintaining such an informative web site. This is really first rate and you efforts are much appreciated. Tom
106	Tue Dec 7 2004 00:24	Keith Jorgensen	[email protected]
	Thank you so much for your web site. Please continue to update your recipes and technique information. There are so many of us out there that rely on people like you for information on how too's and procedure. I want you to know how much you have influenced my cooking and culinary experiences. Please keep up the good work. Best Regards, Keith Jorgensen [email protected]
107	Tue Dec 7 2004 09:03	David Biondi	[email protected]
	Saw mention of your site on the BBQ Form... Have added you to my favorite places and will be trying to make some Italian. Thanks
108	Thu Dec 9 2004 08:54	Tom LaPres	[email protected]
	Your page was sent to me by a friend on mine, Rick Obermeyer of Rockford, MI. We have been making sausages together for several years and directed a sausage making club locally for the past several years. I have tried a couple of your recipes so far and really enjoy them. I, too, have developed a few of my own recipes and would be glad to share them if you are interested.
109	Thu Dec 9 2004 18:04	Clint Dixon	[email protected]
	I love to hunt and shoot deer and I can cook deer meat in many many ways, but I've never figured out how to make sausage!
110	Sun Dec 12 2004 12:21	Karl Lauten	[email protected]
	Hi Len, Thanks for the great information and backgrounds on sausage making. After decades of disappointment with retail sausage and the stuff local butchers returned to me I have started making my own sausage, beginning with my lifelong favorite: summer sausage. My first batch was good, second great, and third batch just completed is fantastic, schmecks gut! It really is a rewarding hobby, fun, and turns out a product that is far tastier and leaner than anything butchers have returned to me. I also know that my deer and elk meat is truly mine and is as clean and fresh as I want it to be. Thanks for the recipes and advice as it was very helpful in the technical aspects and it provided the encouragement and confidence to actually try it. Had I known it could be done I would have been making my own sausage for decades..............karl
111	Thu Dec 16 2004 07:41	Harold Camara	[email protected]
	KUDOS, KUDOS, KUDOS TO YOU!!! You have done an EXCELLENT JOB on your Web-Site. I have used your Web-Site as my HOME PAGE. I do plan to MAKE EVERY ONE of the FORMULAS that you have posted on your SITE! Thanks and I am; Smoke-Pit Harold @ [email protected]
112	Fri Dec 17 2004 20:42	Greg Alyanakian	[email protected]
	Great website Len! My father-in-law introduced me to making homemade sausage with his buddies and I fell in love with it. I bought two old fashion meat grinders (each has different grinder blades...and they only cost $8/piece so what the hell) from an antique store and I am digging into some of your recipes this Saturday. Thanks for the info and I will let you know how it goes. Also hope to maybe post something unique to your website in the future. Greg - Sacramento
113	Sun Dec 19 2004 21:37	al otis	[email protected]
	I'm an avid sausagemaker since the 70's, keep me posted on anything ref sausagemaking. thanks.
114	Tue Dec 21 2004 09:54	Trung Nguyen	[email protected]
	1st timer, I'm looking for the recipes, and tools to make salami, italian sausage. Thanks.
115	Fri Dec 24 2004 14:52	Gene Borza	[email protected]
	I really enjoy your recipes. Could you please tell me where I can buy waterproof casings and also a ham mould 6lbs. or preferably smaller Thank YOU Gene Borza
116	Sat Dec 25 2004 10:16	horst filtzer	[email protected]
	thanx for all your excellent information, horst
117	Sun Dec 26 2004 11:09	Paul B.	[email protected]
	"Freezing Pickle" Does anyone know the active ingredients in this? It is listed as the curing agent in many old sausage recipes from central Wisconsin. I am not sure what it is. email me if you are able to help me with this research.
118	Mon Dec 27 2004 19:36	DOMINICK CHIRICHILLO	[email protected]
	Great site appreciate the info
119	Fri Dec 31 2004 15:04	Cheryl	[email protected]
	I am hoping to get some info to try making my own sausage. Looks like lots of information for me to check out..
120	Tue Jan 4 2005 19:36	Rick Garofolo	[email protected]
	I hav just started making sausage at home ,with the help of a man named Joe Ames (who is a friend of my mom,s. he gave me your link an it is great. thank you for all the info.
121	Sat Jan 8 2005 13:55	allen shevey	[email protected]
	Love to cook.Thanks for sharing
122	Sat Jan 8 2005 20:40	Jacqueline Nelson	[email protected]
	great site!
123	Tue Jan 18 2005 11:46	Ed	[email protected]
	the best website about sausage & salami
124	Thu Jan 20 2005 21:19	Dustin Hauge	[email protected]
	Great website, thanks for the tips.
125	Fri Jan 21 2005 09:40	Judy DeRose	[email protected]
	Love this website...I was looking for more complete directions for sausage making since I am compliling my mother and grandmothers' recipe files for my family, and of course, they only list ingredients with no directions. I remember making sausage on butchering day very fondly as that was my job, but it has been nearly 30 years ago now! thank you for sharing your great recipes!
126	Mon Jan 24 2005 20:13	ReyGzz	[email protected]
	Great Website I actually started making my own sausages from your recepies Keep up the great work
127	Mon Jan 24 2005 23:20	Eric	[email protected]
	Fantastic site.. Never seen so many sausages and cured meats. Eric from South Africa
128	Wed Jan 26 2005 11:49	peter rumplmayr	[email protected]
	looking for smoked recipes great site
129	Thu Jan 27 2005 23:02	Helmut Winzler	[email protected]
	Len Thanks for your very informative site. You have given me the inspiration (and simple easy to understand recipes and processes) to have a go at making and enjoying my favorite things. Salami, bread and wine. Enjoy. You would't have a simple plan for a smoke-chamber/incubator would you? Regards.
130	Wed Feb 2 2005 04:43	Coreyfro	http://www.coreyfro.com
	Your sight is awesome! While I don't agree with everything (this is quality Italian cooking, where's the fun in conformity?) I think your sight is vital to our ability as people to enjoy this wonderful tradition. My family will be made aware of your sight, and may'be we'll be joining your webring. Here's our handy work: Salame Calibrese and my Habanero Diavolo Mix! Note: The plastic bags are because my mix will cause skin irritation.
131	Wed Feb 2 2005 16:57	thomas moore jr.	10990 sw 223 street
	would love to recieve recipes and suggestions for making "home made sausages". thanks
132	Wed Feb 2 2005 18:07	Eric Kubera	[email protected]
	I like the detail you've made available for all types of sausage making. I'm curently only working with fresh sausage recipes. Perhaps cured sausages are in my future. And when that happens, I intend to study your site carefully.
133	Wed Feb 9 2005 13:16	Darrell Bonnet	[email protected]
	I hace foung your website very informative and enjoyable to read and I have learned alot. thank-you Darrell
134	Thu Feb 10 2005 02:40	JIM DAVIS	[email protected]
	THIS IS JUST WHST I HAVE BEEN LOOKING FOR. GRREAT STUFF !!
135	Fri Feb 11 2005 21:53	Frank Staley	[email protected]
136	Sat Feb 12 2005 18:58	Bob Parson	[email protected]
	Hi Len, Thank you very much for responding to my enquiry and request for your opinion on sausage grinders/stuffers. I believe that even my little KithenAid sausage grinder will grind meats satisfactorily if I keep the meat very cold (so I don't want to blame the grinder for operator ineffectiveness). I believe that I will be better off if I buy a decent sausage stuffer (keeping in mind your well-mentioned issues of flexibility). It seems that if I buy a well built stuffer with flexibility in tube size (say, up to one and one quarter inch) I'd be able to make pepperoni, summer and brats, filling natural and artificial casings. Any advice on stuffers (I see you use a horizontal one)?. You have a great website, and I thank you in advance for any advice and wisdom you may throw my way. Thanks again, Bob Parson
137	Tue Feb 15 2005 15:16	charlie lieb	[email protected]
	How long is a hank of smoked sausage?
138	Wed Feb 23 2005 08:48	larry maddock	[email protected]
	thank you for the info
139	Fri Feb 25 2005 12:47	John	[email protected]
	This is great. Thanks for sharing. John
140	Mon Feb 28 2005 02:41	John Cairns	[email protected]
	Hi Len, I have been butchering for 49 years and am still learning.I have tried some of your recipes and found them great. Will get back to you latter. Cheers John.
141	Fri Mar 4 2005 10:55	joe lo grande	[email protected]
	it is a very good site.I leanr lot of tip from you. Thanks
142	Fri Mar 4 2005 11:58	Rudy Reichelt	[email protected]
	This is the best collection of recipes I have ever found. I especially like your Landjaeger recipe.
143	Sun Mar 6 2005 10:37	John Grajczyk	[email protected]
	I need a good keilbasa recipe - any ideas
144	Mon Mar 7 2005 01:24	Nicholas D Canepa	[email protected]
	Great recipes, I am planning on making several of the recipes that my Italian family ate all the time.
145	Wed Mar 9 2005 21:30	Rick Ward	[email protected]
	1st time, enjoying the reading, looking for instructions in making sausage and smoking it myself thanks. reward
146	Thu Mar 10 2005 17:53	Dean Graydon	[email protected]
	A wonderfull site Congratulation
147	Sun Mar 13 2005 05:41	Lynda whitcombe	[email protected]
	My partner shot a deer munching our crops, making sausage from some of the meat with some fat pork. Thanks for the tips and instructions, very helpful. Lynda Worcestershire, England
148	Sun Mar 13 2005 10:13	Steve Daniels	[email protected]
149	Sun Mar 13 2005 22:17	Vincent Guardione	[email protected]
	outstanding site and great info
150	Mon Mar 14 2005 17:07	Jim Bachmann	[email protected]
	I have spent 2+ years searching the internet for sausage making recipes and procudures. Your site is a wealth of knowledge. Thanks for all of the hard work you have put into this site.
151	Tue Mar 15 2005 13:28	georges maalouf	[email protected]
	i just need to thanks you for your great job i was searching all the world for sausages and i think we have something in common i'm an agricultural engineer, food technologist, all i do in my life is creating food, relying on the present products. there is a sausage type here in lebanon called makanek if you like i can help you for the ingredients.
152	Wed Mar 23 2005 14:23	Ben Ravida	[email protected]
	My family have been making Italian sausage and Kielbassa for the past 35 years in a small meat market. We no longer have the market. I started making sausages about 5 years ago as a hobby. I now make about 30 different types of sausages. Your web site is the best informative web site I have found on sausage making. It has helped me so much. Thank you for all your info. I like to try different recipes. Your information and knowledge has made it so much easier for me. Thank you again.
153	Thu Mar 24 2005 23:08	Tony Dekleva	[email protected]
	I tried making salami from a homemade family recipe and I had a major problem. My salami was hollow in the middle (or mostly hollow) and brown in color--only the outer edge of the salami was red. What am I doing wrong? Can you please e-mail me and tell me? I had to throw 6 salami in the garbage after all that work.
154	Sat Mar 26 2005 14:49	Kevin Stoffel	[email protected]
	Nice work! You've created quite a resource for aspiring sausage makers. I like your recipe list, and the .pdf file format. Thanks for all your hard work!
155	Sat Mar 26 2005 15:04	Wasmund, Robert	[email protected]
	have not tried to make sausage yet but will soon, Thanks for your help
156	Sun Mar 27 2005 14:47	christopher menzel	[email protected]
	im an avid hunter just looking for ideas for preparing my game.
157	Sun Apr 3 2005 08:25	TJ	[email protected]
	I used to make fresh Italian Sausage with my father. Dad would give it away at Christmas time and everybody raved about it. I stumbled onto your website a few months ago and my interest was renewed. Yeaterday I cloned some Brats and Breakfast Sausage using you recipes. When I laid out samples for tasting, everybody was raving. The apple didn't fall far from the tree. Thanks for sharing your knowledge and helping me revive an old family tradition.
158	Wed Apr 6 2005 05:45	Bill Pu	[email protected]
	Thanks alot for your contribution.
159	Fri Apr 8 2005 14:08	Gareth Bromley	gbromley at intstar dot com
	Thanks Len, Great site full for really useful hints, tips and recipes. Please do keep up the good work!!
160	Fri Apr 8 2005 18:27	robert tolmer	pappatt7@AOL
	VERY INFORMATIVE I WILL BE MAKING SOPPRESSASSA THANK YOU VERY MUCH FOR THE INFO.
161	Mon Apr 11 2005 12:36	Luis Pierre	[email protected]
	Dear Lenn I wish to congratulate you on your website , it is truly a marvel that amateurs like me are able to find such an in-depth technical support as well as practical hints on the subject I'm sending you my bests wishes from Argentina for your future endeavors ; last but not least be ready for tons of questions ( I?m sorry but I couldn't help being honest with you ) on the art of sausage making ,particularly on hot dogs which have fell into disrepute in Argentina , ( don't ask me why ) Hang in there with your website ��� and good luck
162	Fri Apr 15 2005 19:30	lisa brady	[email protected]
	I've just started working for a company that carries all kinds of goodies for sausage making. psseasoning.com Used to work as meat wrapper for a local processor. Just looking to expand my knowledge. thanks for the site. Lisa
163	Wed Apr 20 2005 11:16	kevin kinchen	[email protected]
	hi, great website, thanks do you have a note book of your recipes which you can mail also for reference. I teach some class and have used some recipe. also I have visit procutto factory in italy and they tell me they only use sea salt and time to produce the recipes? thanks kevin kinchen
164	Tue Apr 26 2005 13:49	Bill Elliott	[email protected]
	Greta site thanks for the info! Hats off to sausage
165	Tue Apr 26 2005 15:12	Vic Jewhurst	[email protected]
	I'm interested in making my own sausages and found this web site with Google.
166	Thu Apr 28 2005 01:42	Jeff Klink	[email protected]
	Outstanding site. Thanks. You wouldn't have a recipe for a german style headcheese perchance?
167	Sat Apr 30 2005 08:08
168	Sat Apr 30 2005 23:43	Jeffrey Kaiser	[email protected]
	great site thanks for sharing
169	Sun May 1 2005 17:41	Rev Dr Bill Burton	[email protected]
	Len, Many thanks for providing such a wealth of information! Recently I have had the opportunity of purchasing the trimmings of commercial boiled ham from a local ham and longanisa factory. What are your thoughts on making some sausage with these? The ham by itself is delicious but the price is very low and I'm looking for a use for this product. It is of course completely cured and is just the offcuts from hams which are shaped to fit into Poly bags. Yours thoughts and/or is\deas would be much appreciated. My wife (a Filipina) and I retired way back in 2003 I'm now 67 and we keep goats and make our own cheese and have a couple of small farms. Regards, Bill.
170	Mon May 2 2005 09:07	greg de la cruz	[email protected]
	I like sausages too but don't know how to do it at home.Thanks.
171	Mon May 16 2005 22:38	Ben Montgomery	[email protected]
	just started looking
172	Fri May 20 2005 15:30	Juan H. Ortiz	[email protected]
	The Instruction given in this Website are the best. I have copy a lot of Sausage recipes. I, already had informed to all my friend about yor Page. The only problem that I have encountered is when try to print the 13 pages of instructions. Pages does not meet the Format for regular printing 8x 11" and loss aroung 1/4" from the right margin. My question is how could itcould be able to corrected ?.But like I, said you have the best site. please continue doing a good job. From Killeen, Texas. Juan H. Ortiz. Note: Need a Phone # where I, can you or your Staff in case I need further assistance.
173	Fri May 20 2005 15:31	Juan H. Ortiz	[email protected]
	The Instruction given in this Website are the best. I have copy a lot of Sausage recipes. I, already had informed to all my friend about yor Page. The only problem that I have encountered is when try to print the 13 pages of instructions. Pages does not meet the Format for regular printing 8x 11" and loss aroung 1/4" from the right margin. My question is how could itcould be able to corrected ?.But like I, said you have the best site. please continue doing a good job. From Killeen, Texas. Juan H. Ortiz. Note: Need a Phone # where I, can you or your Staff in case I need further assistance.
174	Sat May 21 2005 07:20	Lloyd Freeburn	[email protected]
	Keep up the great work. I send people your way all the time. freebee
175	Sun May 22 2005 02:35	Errol Downs	[email protected]
	You may have the best web site and information on sausage I have seen. Keep up the good work. Errol in Alaska.(retired meat market manager)
176	Mon May 23 2005 12:35	David W. Cowles	[email protected]
	I just ran across your great website. I'm going to reference it in a cookbook I've been writing. Hopefully, some day I'll get the cookbook published!
177	Thu May 26 2005 17:06	Maria Beach	[email protected]
	I found your website by accident...looking for Mettwurst...I am very excited about all these fantastic recipes...can't wait to try them out. Especially the german ones. They sure sound authentic...I am already hungry!
178	Sat May 28 2005 06:22	Christa W Nowezki	[email protected]
	Finding your website was a god send, I just recently started to experience making my own Rauchfleisch, Schinkenspeck etc (cold smoked cured ham)for which I had a recipe my father used to make in the Alps and it turned out fabolous thanks to a website from Germany that explains in detail how to cold smoke. Now I wanted to know if I could find a recipe for Landjaeger another favorite for my husband and I and up came your site and I am so exited over all your recipies, Breasola, Coppa, Salamies and I find they are all able to be done even here in Florida with some improvisation for the air drying considering it can get very hot here in the sommer, but the best thing is I do not have to order or buy those very pricy items like the Breasola and Rauchfleisch run about $16. - $25. per pound and the Landjaeger for two links $4.50 and besides this is a very satisfying hobby to being able to do by myself. Thank You very very much, Ciao Christa
179	Sat May 28 2005 10:26	juliana atillo	[email protected]
	i have never seen such a comprehensive collection of sausage recipes. I am filipino living in germany and am interested to have a copy of your recipes. Would you happen to have a book? I am concerned about helping some people in the Philippines learn some means of supplemental livelihood. would appreciate it if you send me some infos. Thanks for sharing your knowhow...Juliana
180	Sat Jun 4 2005 15:04	Shaul Hasson	[email protected]
181	Wed Jun 8 2005 13:56
182	Wed Jun 8 2005 14:00	roger acquisto	[email protected]
	greate information thats keep current with new recipes
183	Sat Jun 11 2005 15:12	Edwin Biggs	[email protected]
184	Mon Jun 13 2005 16:00	Mary Jane DiGiallonardo	[email protected]
	I am going to try some of your sausage recipes and will let you know the out come......
185	Tue Jun 14 2005 16:38	Dave Zajac	[email protected]
	I've been making sausages off of this website for the past several months, and all of them have turned out great (particularly the uncooked mettwurst)! I would like to thank Len for all of his time and hard work. He truly is a sausage master!
186	Thu Jun 16 2005 20:17	FRANCISCO BONILLA	[email protected]
	Your knowlodge in depth of meat processing ,allows anybody to process meat product at home,therefore recib my congratu-lations. thank you
187	Sun Jun 19 2005 15:12	Joe Blythe	[email protected]
	Len you have a most comprehensive site with excellent directions. Thank you for your time and effort!
188	Sun Jun 19 2005 15:36	Joe Blythe	[email protected]
	Len Do you have a recipe for Braunschweiger? Love that stuff! Joe, Toronto Canada
189	Mon Jun 20 2005 12:05	frank filice	[email protected]
	Len Thanks for your web site. I made some Coppa using your recipie as a bases. it can out great. the longer it aged the better the flavor. I have made sausage for years and if you are interested i can send you a few of my lamb and southern italian mixes. Also is there a good place to get cured meat supplieas in the bay area. I have not been able to find the bung and prauge mixes locally. I live in Alameda and work in san francisco
190	Tue Jun 21 2005 19:23	Gavin Craig	[email protected]
	I have retired to Thailand. It is difficult to find anything here but Thai sausage. I was very happy to find your web-site. You have more recipes than the sausage recipe book that I used to have. Thanks for your effort. Gavin
191	Sat Jun 25 2005 01:08	Othmar Vohringer	[email protected]
	This is a very good website about sausage making. Well done. Regards Othmar Vohringer Master Butcher
192	Mon Jun 27 2005 11:51	Mrs. Eileen Smith	eileens18
193	Mon Jun 27 2005 11:56	Eileen Smith	[email protected]
	this is second try,didn't finish it. I am so excited about finding this site because the butcher that I used to buy from has gone out of business. He put dill in his and boy were they ever good.
194	Mon Jun 27 2005 11:56	Eileen Smith	[email protected]
	this is second try,didn't finish it. I am so excited about finding this site because the butcher that I used to buy from has gone out of business. He put dill in his and boy were they ever good.
195	Mon Jun 27 2005 14:14	PAUL	[email protected]
	LEN WHAT A GREAT SITE. MY 13 YEAR OLD SON AND I ARE GOING TO TRY TO MAKE SAUSAGE. I LIVE IN NAPA. WOULD YOU PLEASE LET ME KNOE WHERE YOU GET YOUR MEAT I AM ONLY A FEW MILES AWAY. THANKS
196	Sun Jul 3 2005 09:17	Bobby fuller	[email protected]
	i love to make my ownfood.wish i new more about it.
197	Mon Jul 4 2005 02:21
198	Sat Jul 9 2005 17:49	Keith	[email protected]
	Len, I love your web site, I have used it many times for tips and recipes. I think that this year I will finally try to make dried/cured meat. I hope to start with a coppa and move on from there. Please keep up the good work, your help to us "amatures" is invaluable. Keith
199	Sat Jul 9 2005 22:50	forrest	treeboy at rocketmail.com
	I just discovered your site, excellent collection. I've never made sausages, but your site is a real inspiration--and I think i'll start experimenting. I just bought some fresh luganega from Volpi here in st. louis--was doing some research on these sausages when I found your site. Is it possible to download all the recipes in a batch format? let me know.
200	Sun Jul 10 2005 12:24	Ginger Kline	[email protected]
	This is the best site I've found for meat preserving recipes. Thanks.
201	Mon Jul 11 2005 21:31	Al Humann	[email protected]
	very good information
202	Tue Jul 12 2005 08:34	gregorio g. de la cruz	[email protected]
	thanks for your wonderful recipes.
203	Wed Jul 13 2005 21:08	DAVE PASQUALUCCI	[email protected]
204	Thu Jul 14 2005 16:53	rosmery rodriguez	ross2203
205	Thu Jul 14 2005 16:57	rosmery rodriguez	[email protected]
	I liked you site, it�s very interesting for me, because I'm working with sausage. Do you have any recipes about capocollo ham? Thank you
206	Mon Jul 18 2005 05:43	Ivor	[email protected]
	G'Day, Great site! I was searching for the "How to make Kassler Rib (smoked)" but found this one instead. Ivor Brisbane, Australia
207	Fri Jul 22 2005 17:18	Barry Spooner	[email protected]
	Thank you for sharing. What a fantastic site, I co-own a old style butcher shop in Eastbourne, Wellington, New Zealand and am constantly trying new recipes on our customers which they love. I am looking for Black pudding / blood sausage recipes as it is impossable to buy a good one do you know of any? please drop me a line Regards Barry.
208	Sun Jul 24 2005 04:04
209	Sun Jul 24 2005 04:06	nicole wolfaardt	[email protected]
	love you
210	Sun Jul 24 2005 16:00	Fabio	[email protected]
	It's anice surprise to seea site lioke this ,so informed,so onprecise on the recipes and so helpful for the novice as to the professional.
211	Thu Jul 28 2005 15:35	Tiny 2005	[email protected]
	Your website is so random.
212	Fri Jul 29 2005 14:57	Jerry Harrar	[email protected]
	Thanks for a GREAT site...Jerry H.
213	Sun Jul 31 2005 01:30	Locunda Karam	[email protected]
	What a fascinating and informative website. Very well done. I am thinking of trying to make my own salami - simply curious, too for a something special for my nephew who loves a wine flavoured salami . And salami range here in South Africa is limited and expensive. I shall be in contact Regards Locunda
214	Mon Aug 1 2005 12:18	Gary	[email protected]
	GREAT SITE !!Now I have to give my brain time to digest all of the info. Keep up the good work.
215	Mon Aug 1 2005 22:05	Jim Logg	[email protected]
	Len, great, informative site. I live just North of you in Ukiah. I've made Italian, breakfast links, and Brats so far. I can't wait to make more! -Jim
216	Fri Aug 5 2005 23:41	John Vigelis	[email protected]
	Your information and recipes are great. I have tried several and will continue.
217	Sat Aug 6 2005 06:35	Vhim	[email protected]
	I spent my entire day reading your website & saving recipes.... Way back '92-93 when I was still in college.. (I'm from the Philippines) I used to eat lunch at this small deli infront of Saint Louis University (Baguio) and I trally miss the sausages they cook (it's home made by the owner)... anyway.. that deli was there for only a year or so & I badly miss it... anyway I'd love to try these recipes but I dunno where to get AmesPhos... I dun even know if it's available here in the Philippines.... Thanks a lot for a webpage like this...
218	Mon Aug 8 2005 10:37	Ann Mantooth	[email protected]
	I need a recipe for country sausage using only about a pound of sausage at a time. I appreciate your help. I found your site interesting and will visit it again.
219	Tue Aug 9 2005 00:34	Steve Nicholson	[email protected]
	Great stuff mate!I'm a Kiwi currently residing in Taiwan.New Zealanders realy like Bangers but up here Chinese sausage is the best you can do.I have an American buddy who lives next door and he felt the same way so I said Bugger it! Lets make our own.He turned out to be a little gunshy so I got on with the task at hand.I'm having alot of fun coping with all the vairiables e.g.TEMP.and have found your site difficult to tear myself away from thanks heaps!for spending this amount of time to help other blokes out. Cheers PIES
220	Tue Aug 9 2005 04:10	Peter Achleitner	[email protected]
	Hello from Malaysia! I am a semi-retired Austrian-Canadian who has at last found a place in the sun. In the absence of any good local sausages (and in the presence of over-priced, often spoilt imported stuff), I have started to make my own sausages, bacon, artisan breads, etc - with astonishing results. Your website is one of the best, down-to-earth resources I have found on this topic. You are doing a fantastic job! Keep up the good work! God bless!!!
221	Thu Aug 11 2005 15:51	Jose'	[email protected]
	great
222	Mon Aug 15 2005 00:58	John Lane	[email protected]
	I'm returning to the Philippines in a few weeks and will certainly take with me the knowledge of sausage and ham making from your web site. Thanks for the response to my queries in the past. John Lane
223	Mon Aug 15 2005 17:58	gary johnson	gary underbar johnson underbar 53 at hotmail.com
	Truly and outstanding and informative site
224	Tue Aug 16 2005 10:53	jesus manuel cheda modesto	[email protected]
	great recipes!!!! i send you a warm salute from chihuahua mexico, i was navigating lookin' for the italian and spanish sausage recipes and landed here, keep on goin' and have a great day!!!
225	Thu Aug 18 2005 17:46
226	Sat Aug 20 2005 21:24	Pauline Price	[email protected]
	Great site
227	Tue Aug 23 2005 08:07	ROGER DUNNING	[email protected]
	IN DARKEST AFRICA WE DON'T F
228	Tue Aug 23 2005 08:09	ROGER DUNNING	[email protected]
	IN DARKEST AFRICA WE DON'T FIND THIS KIND OF INFORMATION. THANKS A LOT!
229	Sat Aug 27 2005 04:18	David & Kris Creswick	[email protected]
	Your site is just what we novices were looking for. Thankyou for sharing your experiences
230	Sat Aug 27 2005 14:36	Antonio Alves da Fonseca	[email protected]
	Len Poli: Your recipes are excelents! Thank you? Do you want brasilian sausages recipes? Antonio
231	Sun Aug 28 2005 09:16	Charles A. Wiles	[email protected]
	I was not aware of a chart showing temp. as it relates to time at that temp. I find this information quited useful. Thank you.
232	Sun Aug 28 2005 17:22	Ashley Rella	[email protected]
	I am so excited that i have found this website. It is truly amazing, and has given me incredible information about everything i need to know about begining what i believe will soon become a hobby for me too. Thank you
233	Fri Sep 2 2005 08:52	Preston Mac Donald	[email protected]
	Retired Canadian Air Force,enjoy cooking,making sausages etc. Keep upood work. Sincerely,Preston
234	Sun Sep 4 2005 12:56	Bob Pearce	[email protected]
	Iv`e just discovered your site and I think it`s super!!! Iv`e just started making my own sausages and i`m always looking for tips and recipies. Thanks a lot, very helpful.
235	Sun Sep 4 2005 13:31	Johan Hegg
	I've been looking for a decent website dedicated to sausages for years, and I've come across a few but this is the best one by far. Congratulations. My favorite hobby is sausages too you know.
236	Fri Sep 9 2005 17:47	Effron Esseiva	[email protected]
	amazing resource your Website. Thank you for sharing your experiences. I want to start doing this myself in the near future on Bowen Island in BC. Best regards Effron.
237	Sat Sep 10 2005 19:55	kenneth windsor	[email protected]
	my hobby is cooling and i, just starting to make my own sausage and other cured meat entrees. i do make dear jerky and fingd it very much fun to do ,im 58 and have cooked since i was 15,also have a son who is a chef, just thought i would say hello and thank you for the receipes
238	Tue Sep 13 2005 19:59	Brian C. Luscher	[email protected]
	very impressive, thank you for documenting and sharing your craft
239	Tue Sep 13 2005 20:16	Gary	[email protected]
	Outstanding job Len! I've been making sausage at home for over 17 years when I could not find the artisan sausages I ate in Europe for sale in the US. Early on, Rytek Kutas helped me out and in the last few years your website has provided me the insight to take my sausage making to a higher level. Thank you for a wonderful public service and for raising the state of the art in home sausage making.
240	Wed Sep 14 2005 05:02	Josiah James Mbaki	jjmbaki'hotmail.com
	Very informative site. Please continue with the good work
241	Thu Sep 15 2005 06:22	larry maddock	[email protected]
	yo, thanks for the info ljm
242	Thu Sep 15 2005 16:23	Tony Pietrowicz	[email protected]
	Thanks for the recipes. It always taste better when you make it yourself.
243	Fri Sep 16 2005 08:42	benjamin eden	[email protected]
	great site...wonderful info
244	Sat Sep 17 2005 20:52	AJ VAlle	[email protected]
	Im a novice (old) but I love sausages
245	Sun Sep 18 2005 23:04	Linda	[email protected]
	Just started making sausage and with all these receipes I'll be busy all winter!
246	Mon Sep 19 2005 23:06	Gus Bernadicou	[email protected]
247	Wed Sep 21 2005 17:12	Karl King	[email protected]
	I made sausage for the first time on Sunday, using your Wisconsin Brat recipe. The family loves them, and will be featured at our Oktoberfest party. Thanks to you - Karl
248	Thu Sep 22 2005 19:51	guy alesio	[email protected]
	enjoyed looking and reading your site.
249	Fri Sep 23 2005 08:48	narna	erm nt tellin
	well gud
250	Sat Sep 24 2005 02:24	Staffan Terje	[email protected]
	Great information. Thank you.
251	Sat Sep 24 2005 12:14	Charlotte Fischer	[email protected]
	Just stopped by to find a good recipe to make breakfast sausage.
252	Mon Sep 26 2005 01:11	Frank Sweterlitsch	[email protected]
253	Wed Sep 28 2005 12:18	Dave Johnson	[email protected]
	Made my first batch of sausages using your recipe for loukanika and they came out tasting great. Can't wait to try some others. Thanks for all the info, you've got a great website.
254	Thu Sep 29 2005 15:21	Bud Smith	[email protected]
	Looks interesting. Hope to find recipe refinements and suggestins.
255	Thu Sep 29 2005 19:55	Pat Larson	[email protected]
	I'm soo glad I found this site. My husband and I make a lot of our own sausage from the deer we harvest every year. Really looking forward to checking out some of your recipes.
256	Fri Sep 30 2005 10:43	Lynda Reed	[email protected]
	I just saw your site and it looks really great. I have never made fresh salami but I would like to try it.
257	Fri Sep 30 2005 15:57	Oleta Edwards	[email protected]
	A great site.
258	Wed Oct 5 2005 21:20	bruce attikin	hobo3669 @yahoo.com
	Thank You for sharing this valuble information and knowledge
259	Thu Oct 6 2005 08:00	nick knickelbein	[email protected]
	Super site,have tried some of your recepies,just supurb!!!!!! Thank you!!!!!
260	Wed Oct 12 2005 18:07	Kevin Bunnell	[email protected]
261	Fri Oct 14 2005 15:38	T. Jervis	[email protected]
	Everything in your site helps me decide whether I should go or not in this kind of business . I wonder how I would set this in Manila Philippines? I can see that you love sharing your wor. Thank you for teaching through your articles.
262	Sat Oct 15 2005 11:07	Gabriel Pizante	[email protected]
263	Sat Oct 15 2005 11:11	Gabriel Pizante	[email protected]
	I've made Lonzino many times, religiously following Len's recipe and it has invariably turned out perfect. Now it's the turn of Bresaola. Thank God for Len. P.S. Where can I find a recipe for Bundnerfleisch?
264	Sat Oct 15 2005 14:44	larry maddock	[email protected]
	yo len dude, i enjoy your hard work. keep it up. larry aka the lo dollar/no dollar cook
265	Sat Oct 15 2005 15:56	Kelsey Sukel	[email protected]
	Mr. Poli, Great website. I am a chef for a major foodservice company and a graduate of CIA. I loved all the research you have done and the exstensive knowledge. I am planning to open a buisness in the next 8 months making and selling sausages and meats. I live in Charlotte, NC and the area is just become over grown with East and West Coast transplants. Any info you have on complying with law on accually producing and selling would be so helpful. Cheers, Kelsey Sukel Executive Chef Compass Group NAD
266	Sun Oct 16 2005 14:35	Cathy	[email protected]
	what an interesting site I was checking into getting a Universal Meat Grinder, like we used to have when I was a wee thing. and that led me to checking on sausage making. What an informative site for education someone who is interested. I an excited to try one of the raw recipes and see how that works out for us. Thanks
267	Sun Oct 16 2005 23:05	George Adams	[email protected]
	I will be retiring in Nicaragua as my social security will allow me to keep my current great lifestyle in the good old US. I intend to make ham, bacon, and sausage as a little income. I have made patty sausage but never with casings. I am trying to learn as much as I can prior to retiring.
268	Mon Oct 17 2005 13:22	David Schreiber	[email protected]
	Viva la salchicha
269	Mon Oct 17 2005 23:24	Giancarlo Poli	[email protected]
	Dad, I cant get on yahoo from here but I wanted you to know that I arrived in country yesterday! everything is going as expected and I will be going to Bagdad soon. I am well, as are all of us. I love you, Miss you and will keep you in my thoughts. I will try to send a email at the next camp I get to! Giancarlo
270	Tue Oct 18 2005 09:57	Greg Schmitz	[email protected]
	You've got a great website! I've been on The Internet since 1990 and in the past a search for "sausage and recipe" only yielded recipes with sausages in them. I moved from NYC to Alaska last year and could not get Italian sweet fennel sausage like I used to get at my favorite "pork store," Fiacos in NYC, here. So I decided to start making my own. Stumbled upon your site a couple of days ago while looking for a recipe for Filippino Longaniza. I'm going to give your mix a try later today.
271	Thu Oct 20 2005 06:46	armando	[email protected]
	hyou a great man i never seen something like that very prosfesional and free , you made a big difernet betewen people which only see on tha a way to made money and you just to give advice a nd enjoy , promoting this nice thing . all yhe best and king regards armando
272	Fri Oct 21 2005 22:33	Rhonda Pelican	[email protected]
	This is an "Awesome" site. I just love it !!!! I have been making sausage and boudin for years. I also make crawfish and shrimp boudin. Always eager to learn more about the things I enjoy and looks like this may be the place. If I can be of any help to someone, please feel free to contact me. Playing in the kitchen is my hobby.
273	Sat Oct 22 2005 08:00	Stuart Liddell	[email protected]
	Great site. Am embarking on a sausage making experience and this site has really given me the necessary theory. Thank you
274	Mon Oct 24 2005 17:20	austin Baker	[email protected]
	Thanks for your help, the info is invaluable!
275	Mon Oct 24 2005 18:08	Juan Pablo Mart�nez Mansilla	[email protected]
	I appreciate very much the time you took to make this website available to all the world. Your work and dedication is inspiring, and I hope soon I will be able to make the best sausages in the family! Thank you very much and you are welcomed any time in Guatemala!
276	Wed Oct 26 2005 15:54	Jeff Roberts	[email protected]
	Found you and am just getting started and you appear to be a wealth of information. Thank you!
277	Mon Oct 31 2005 10:08	Robert J. Guzzi	[email protected]
	You have a lot of excellent recipes.
278	Wed Nov 2 2005 10:21	Kevin Quiel	[email protected]
	Thank you so much for the recipes i can not wait to try them. I do have a question what are the cure #1 etc?
279	Thu Nov 3 2005 10:05	hannah n kathryn
	hiyaaaaaaaaaaa!!!!!!!!! luvin the site
280	Sat Nov 5 2005 12:41	brian a moffatt	[email protected]
	Some really good information on the making of sausages,however i was unable to pull up individule recipies.do i need to join anything for that to happen?
281	Sun Nov 6 2005 00:34	Jay Kempinger	[email protected]
	Thanks Len for the great site.
282	Sun Nov 6 2005 07:25	ROBERT D	[email protected]
283	Tue Nov 8 2005 07:36	david pilgrim	[email protected]
	I am giving it a go
284	Tue Nov 8 2005 12:37	Chef Bryan Severns	[email protected]
	nice site, lots of info
285	Tue Nov 8 2005 17:32	Rudy	[email protected]
	Reading your son's message moves me. As a retired Viet Nam era vet, I feel his pains. I applaud your excellent site and the fact that you are a proud father of a serviceman.
286	Sat Nov 12 2005 18:48	ahmed abd alhalim	[email protected]
287	Mon Nov 14 2005 15:25	Dave Schoolen	[email protected]
	usefull info thanks
288	Tue Nov 15 2005 00:42	Anton Schoenbacher	antsch @comcast.net
	Thank You for this wonderfull website very informative Anton.
289	Wed Nov 16 2005 01:09	Micky Waisman	[email protected]
	Hi, it is really a great site. I have a few questions about the ingredients (I`m not from the USA); What are CURE#2 and SURTER CULTURE? Thak You!
290	Sat Nov 19 2005 12:13	LADEN TSHERING SAMDUP	[email protected]
	WELL I AM TRYING . LET US SEE WHAT HAPPENS.
291	Sun Nov 20 2005 14:06	TOM CRAWFORD	[email protected]
	I love your tips and forulations! Thanks for all the great info! Tom
292	Mon Nov 21 2005 21:37	johnny dye	[email protected]
	Me and my dad just made our first batch was fun.
293	Thu Nov 24 2005 11:06	Milo Maccarone	[email protected]
	What a great site. More usable information than any site I've been to. I've been making sausage, salami and cure meats since I was a boy. Raised on a farm nieghbors would get together every year to help each other with the slaughter and processing of each others pigs. What a great time. The practice of sausage making in my family has been passed down from father to son over the generations. I taught my son and now my 8 year old grandson already knows how to make the family sausage recipe.
294	Thu Nov 24 2005 12:50	David N. Raoch	[email protected]
	I just started making my own. Being of Texas german heritage I grewup eating sausage from home raised hogs. I'll keep the tradition going. thanks for the site.
295	Sat Nov 26 2005 11:19	Duane Nelson	[email protected]
	I have always been interested in making sausage. I have a home smoker, and do alot of smoked fish. Just got a meat grinder for christmas and am finding your site very helpful in learning sausage making. Thank you!
296	Sat Nov 26 2005 16:26	Vesselin Uzunov	[email protected]
	I like and make very tasty sausages Bulgarian way but it is very difficult to find chitteling.
297	Sat Nov 26 2005 17:43	Sterling A. Eddings	[email protected]
	Really Enjoying You Web Page
298	Mon Nov 28 2005 11:29	J.P.
	Super, Smashing, Great!
299	Mon Nov 28 2005 23:52	Susan Meacham	[email protected]
	I recently had lunch at Buchon's in Yountville and had a veal sausage that was to die for. I am now interested in making my own. So Thank you for your website of information. Susan
300	Tue Nov 29 2005 09:45	Chuck Banks	[email protected]
	Great site! Just starting to make my own! Thanks
301	Tue Nov 29 2005 09:58	Lynda Bell	[email protected]
	Thank you for a wonderful and information packed site! I am just a make it at home sausage maker but just looking at your site makes one want to do it professionally! Thank you again and for sharing your hard learned information with all of us - happy making and keep up the good work.
302	Tue Nov 29 2005 22:23	Michael, Minnesota	[email protected]
	Love the site!
303	Wed Nov 30 2005 22:38	Roger Ramponi	[email protected]
	Tried out a couple of the formulations. Worked great,Good flavor,not excessively salty as some recipes. I love the flavor. THANKS
304	Thu Dec 1 2005 20:59	Timm	[email protected]
	SUPER SITE! Looking forward to making a bunch of this sausage. Hope to stay one up on the brother #295 with sausage. He makes great fish. Thanks again
305	Fri Dec 2 2005 20:28	Johnny 5	[email protected]
	Sure appreciate the info. Sausage making is new for me. It took 2 years to develop a jerkey recipe. Daunting to consider how long it may take to develop a recipe or two for sausage. With health concerns in mind, am looking for low fat and other advantages by doing my own. Your expertise has already proven thought-provoking and helpful. Thanks>
306	Sat Dec 3 2005 10:17	ken nisch	[email protected]
307	Mon Dec 5 2005 18:15	William Millerick	[email protected]
308	Mon Dec 5 2005 20:00	Edgar suuna	[email protected]
	Thank you,Len Poli Sanoma,Wisdom should be distrubuted freely to all,In Africa we�ve a lot of pork but we still need to be taugt how best we can preserve it for tomorrow,I Learnt something today.
309	Thu Dec 8 2005 08:53	Scott Cook	[email protected]
	What a fantastic site! I'm interested in 'The Alchemists book of salami and other fermented sausages' you mention but I can't find any other reference to it on the internet. Where could I find a copy?
310	Sat Dec 10 2005 06:35	Staffan Lager	[email protected]
	Hello Mr Len Poli! I�m a little Swede writing. I just wan�t to say that I am very, very impressed by your amazing homepage. You inspire me!! I have just started my career as a sausage maker, thanks to you... MR S de suecia
311	Sat Dec 10 2005 21:22	Rudolf Hauschild	[email protected]
	Bravo, Excelent Is a got help for sausage makers.
312	Sun Dec 11 2005 12:13	Steve Josephson	[email protected]
	Excellent site.....So many recipes...so little time.
313	Sun Dec 11 2005 15:31	Len Accadia	[email protected]
	The best web site on www to learn how to make sausages that taste great and are safe to eat.
314	Mon Dec 12 2005 09:35	netz	[email protected]
	thanks a lot. ur page help me doing my paper about salami for my assignment.
315	Mon Dec 12 2005 11:19	Ronaldo Dore'	[email protected]
	Thank you so much for all your time, energy, and knowledge. I'm probably going to spend a small foretune to start making the many recipe's I've found on your site. Many of them I can remember my grandparents made when I was too small to learn and were lost when they past because nobody else wanted to learn! Thanks again, Ronaldo.
316	Wed Dec 14 2005 18:03	nancy barnes	[email protected]
	What a great site. I recently moved to Raleigh, NC and it is nearly impossible to find REAL Italian saugage. I am going to attempt to make my own...thanks for the recipes.
317	Wed Dec 14 2005 21:43	Don Zickefoose	[email protected]
	Thank you for the wealth of information on your site. I have used your recipes to utilize the venison that I bag from bow hunting to make some really incredible summer sausage, peperoni, salami, bologna, Ring bologna(what we call Trail - it's an Ohio Amish Ring Bologna). My kids and I really enjoy the end product, and I relied on your site for the formulations, I have enven experimented with some variations ie. adding Honey and Jalepeno peppers to the trail (Ring Bologna) mix, and using both the heart and liver in the Bologna recipe, it turned out fantastic, kind of like a cross between bologna and leberwurst. Thanks again! Don Zickefoose Northeast Ohio
318	Fri Dec 16 2005 13:32	Peter R. Andreana	[email protected]
	I will attempt to make my own this winter. I will use a combo of pork butt, shoulder and add pork fat. I will try to make some Sopressada...my favorite. Cheers and thanks for the wonderful information on the art of sausage making. Peter
319	Fri Dec 16 2005 17:47	Michael F Fink	[email protected]
	This site is really neat. Thanks.
320	Sat Dec 17 2005 17:19	Steven Bowdish	[email protected]
	Thanks for all the Info on the meat curing. Have tried some of the recipes and done good. Only thing is that I cant find some of the ingredients. Do you have any way of tell me where to go I cant find starter I need it in small package for home use. Thanks again for you site Steve B
321	Sat Dec 17 2005 17:57	Scott Miller	author_fp (at) skunkwks.com
	What an awesome resource! I spent over an hour looking over your site. Originally I came here looking for a good German summer sausage or salami for a story. I want to hint that the mother is German, so as a snack she'll now be serving thin slices of plockwurst with crackers and cheese. But this sausage making looks too much like fun. I'll have to try it someday.
322	Tue Dec 20 2005 11:15	Paul Fec	[email protected]
	Hi! I am a 1st generation Craotian-American and I grew up making all this stuff with my dad, but unfortunately he is old school and doesn't like to go by recipes. Your site is more than helpful and I appreciate that you have it out there! THANK YOU!!
323	Wed Dec 21 2005 21:13	Stuart Hopper	[email protected]
	This site is awesome. I just purchased a small grinder for processing deer & elk meat. You have done a greaa job. Stuart
324	Fri Dec 23 2005 08:37	William J. Smith	[email protected]
325	Fri Dec 23 2005 08:40	William J. Smith	[email protected]
	Thank you for a very complete & understandable website on sausagemaking. Bill
326	Fri Dec 23 2005 14:05	john	[email protected]
	i think u are all losers
327	Sun Dec 25 2005 15:31	Andrew Viviani	[email protected]
	Great sausage recipes. I've bin searching the web for Zampone, and Cotechino and finaly found what I was looking for. Very authentic.
328	Wed Dec 28 2005 13:44	Bill Fields	[email protected]
	I love your website. Thank you very much for providing such a great service. I can't wait to get started!
329	Wed Dec 28 2005 22:19	Staffan Terje	[email protected]
	Len, Great web site. I'm a chef in SF and I'm just starting to produce dry cured sausages. I have tried a couple of times, but failed. Thanks for the great info. Staffan
330	Thu Dec 29 2005 19:36	John Porfido	[email protected]
	really great presentation. Thanks very much.
331	Fri Dec 30 2005 18:30	santo franzo	[email protected]
	Your web site is great. I am new at preserving meat and your site is well done. I want to make italian dried sausage and salami. Do you have any recipes for approx. 20 pounds each? thanks
332	Sat Dec 31 2005 10:48	Robbie mabry	[email protected]
333	Sun Jan 1 2006 18:53	Charles Gardner	[email protected]
	This is great site. Thanks for putting it up. My interest is making kosher type sausages wityhout using pork . If you know of a site with those type of recipes please send me the address. Thanks again
334	Mon Jan 2 2006 15:38	Robert Renz	[email protected]
	Thank you.
335	Tue Jan 3 2006 11:25	Peggy Duggan Maggard	[email protected]
	I could not find the web site name so I could find this site again. Would you please send me that at the e-mail address listed above? Thank You Peggy Duggan Maggard
336	Tue Jan 3 2006 14:47	Tracy Thomas	[email protected]
	Wow! This site is amazing. If you're not a professional you are one obsessed amateur. I used your Toulouse sausage recipe to make sausages for cassoulet. Super good! Thanks a lot and keep up the great work. Tracy Thomas
337	Thu Jan 5 2006 08:09	dennis Varkeisser	[email protected]
	What a fantastic web site. I have learned more from this web site in 30 minutes than I have in the past week hunting for information on the web for sausage making. I shall visit often to see updates. I am a new comer to sausage and cured meat preparation. Thank you for sharing Regards Dennis
338	Sat Jan 7 2006 10:53	BENJAMIN EDEN	[email protected]
	great site...thanks for all your work
339	Sun Jan 8 2006 22:40	Paul Lucchina
340	Sun Jan 8 2006 22:52	Paul Lucchina	[email protected]
	What a resource!! Just received a grinder/stuffer for Christmas. I made my first batch of venison & pork sausage last week and was just browsing for some proven sausage recipes. This site will keep me busy for awhile. Thanks. Carpe Diem!
341	Mon Jan 9 2006 00:01	Maryann Lea	[email protected]
	What a great collection of sausages! I aim to get my neighbour (who is a butcher) to make some up for me to try. My kids love salami so I should get some of those ones made up for them to try. Cheers!
342	Mon Jan 9 2006 20:23
343	Tue Jan 10 2006 01:42	Nicholas Canepa	[email protected]
	This is the greatest site for an old Italian like me. Nick
344	Wed Jan 11 2006 16:22	Maxell	[email protected]
	Bardzo dobra strona. Pozdrowienia dla wszystkich, a szczeg�lnie Lena.
345	Wed Jan 11 2006 16:32	Maxell	[email protected]
	Very good side. Greeting of for all, and particularly Lena. I apologize for English, but i am not in this too good. Ufffff....:D
346	Thu Jan 12 2006 19:51	Nick Borrelli
	Good stuff.
347	Fri Jan 13 2006 11:32	Ron Maxwell	[email protected]
	It is very nice that someone would take the time to share their knowledge with others. Thank You
348	Fri Jan 13 2006 13:06	JOHN POSOLI	[email protected]
	See my e-mail
349	Fri Jan 13 2006 13:07
350	Fri Jan 13 2006 15:56	David Wells	[email protected]
	What an awesome resource! Thank you for sharing your hard won knowledge and time!
351	Sat Jan 14 2006 20:45	bill haas	[email protected]
	great site i'll try some.
352	Sun Jan 15 2006 22:49	John Schulte	[email protected]
	Thank you for such a great source of information. John
353	Tue Jan 17 2006 00:28	Craig Reinhart	[email protected]
	Len, I have been dry curing for 5 years now, it is truly a passion of mine. Your insights and expertise mentor so many! I added you to my global community site which I created for those of us who are truly passionate about our hobbies and interests and wish to share our experience. Visit www.rmdomain.com and search by your name or click on this link: http://12.108.1.88/Lessons_from_the_edge/Sausage_Making__Dry_Curing_Meats/ Thank you for you Passion and willingness to share! Craig
354	Tue Jan 17 2006 08:35	Dick Vennerbeck	[email protected]
	Len, Great making sausage with you yesterday! (1 16 06)Please excuse the apparent disorganization of our host, we had no electricity on this mountain till 11:30 last night. Frank is really a National Barbeque champion and is working on the finesse of sausage. (not everything needs to be immediately smoked and bagged) I like the fact that Glen's stuffer holds a goodly amount of casings for a good 15 lb load. When we do big 300lb batches at my house we have a spare horn that we load while stuiffing with the first. I'm here to get the recipe for your Coppa and will start it today. Thanks again foor driving down and sharing your expertise.
355	Tue Jan 17 2006 21:35	Richard Lantrip	[email protected]
	Nice web site..just looking
356	Tue Jan 17 2006 23:00	Roberto Urbani	[email protected]
	Been eating italian homemade sausages for over forty years now. They were all homemade by recipes of italian immigrants in our community along with the good old pressed wine. As children of these immigrants we don't seem to follow their traditions and resort to buying them, and they are quite expensive.I am glad I found a site which is very extensive and complete. Think I will give a crack at making some dry cured.
357	Wed Jan 18 2006 01:18	tatiana hirtzel	[email protected]
	I am interested in making home made sausages and your site is very helpful. Thanks alot
358	Sat Jan 21 2006 07:56	aeddon	[email protected]
	The internet is full of information, how to's and tutorials. But every now and again you come across a site that answers 99% of questions, that is comprehensive and is an asset to all. This being one such site. cheers
359	Sat Jan 21 2006 17:04	Dave	[email protected]
	I've just started making sauages, etc and I have found your web site very useful. The content, recipes, etc and very good. I see you make prosciutto and salt dried mates. It would be good to see the same how to for this as will. But thank you for creating such a good site. Dave
360	Sun Jan 22 2006 12:37	Maurice Kowalchuk	[email protected]
	The greatest sausage info I have ever encountered, thank you, much appreciated! More than just helpful!
361	Mon Jan 23 2006 19:12	Tippet Wold	[email protected]
	Fantastic! I love sausages and can't wait to try out some of the tips that I have read in here - Sausagetastic!!
362	Tue Jan 24 2006 13:03	Gary Condon	[email protected]
363	Wed Jan 25 2006 18:02	Randall Vaughn	[email protected]
	Great site! Tried your Mexican Chorizo recipe and got all thumbs-up from my south-of-the-border friends. Question: Where can I find a scale sensitive enough to measure in tenths of grams?
364	Thu Jan 26 2006 10:34
365	Thu Jan 26 2006 13:50	Brian Vetch	[email protected]
	Dad wanted to try a new Polish saus. recipe and I found a recipe here for "Mysliwska". We tried it with dried ground juniper which was kind of weak. I will try it with fresh juniper berries next time. Great site! Thanks.
366	Thu Jan 26 2006 20:14	Ron Bruno	[email protected]
	Great web site.Thanks for all the info.Ihave been making sausage and salame for 22 years and I am still learning.
367	Fri Jan 27 2006 23:48	Bill Worden	[email protected]
	Wonderful site! I have tried several of the recipes and have liked each one that I have tried. I have made sausages, hams and bacons, all with success. The instructions are so easy to follow that my kids are helping me with it now.
368	Sat Jan 28 2006 15:04	JOHN B. POSOLI	[email protected]
	SIMPLY: THANK YOU
369	Sun Jan 29 2006 11:24
370	Mon Jan 30 2006 04:07	Sevin Kutaydin	[email protected]@hotmail.com
	You are somebody extraordinary.I have learned a lot of hints about sausage making.Thanks a lot
371	Thu Feb 2 2006 08:18	olivia hatch	[email protected]
	Brilliant detailed info, very helpful. Any tips on air-dried ham, and is the incubation period for salamis essential?
372	Fri Feb 3 2006 08:15	Brian Justice	[email protected]
	New to sausage making, but inspired by the memories of my grandparents making and enjoying the sausages they made at home. They were so good and were so much healthier than the store bought junk you buy today.
373	Wed Feb 8 2006 12:19	lino bragagnolo	[email protected]
	fantastic web site. keep up the great work. thanks for the helpful info
374	Thu Feb 9 2006 11:47	g-webb	[email protected]
	Looks like nice site.What is the web site address so i can return to it later.
375	Sat Feb 11 2006 03:00	joshua	[email protected]
	excellent site for learning about salumi.i use this site every day as a reference. thank you and all of your friends for the insight.
376	Sat Feb 11 2006 14:48	Gloria	[email protected]
	We want to start making our own sausage so we know exactly what we are eating. checking out your site first.....
377	Wed Feb 15 2006 13:13	Ernie Barbuti	[email protected]
	Just getting started again. Before moving to Fla. I used to make my own salami - weather in Ct. was more suited to that. Your recipes have been most informative. Thanks. Ernie Barbuti
378	Thu Feb 16 2006 14:36	mandy hayes	[email protected]
	I found your site through makincasing.com. I am British living in the USA and have been for the past 5 years. I have been suffering sausage withdrawal with increasing severity until I decided that I would just have to make my own. Thank you so much for the Banger recipe on your site, I was transported back to mothers kitchen within seconds of trying it. Thanks so much, I love you!!!!!
379	Sat Feb 18 2006 17:38	Russ	russ1910(at)yahoo(dot)com
	Great site....I'm going to use your ideas for dry curing chamber...I currently make fresh sausage and smoked.
380	Sat Feb 18 2006 19:07	Ron Dupuis	[email protected]
	This website has been very helpfull. Thank You !!!
381	Sat Feb 18 2006 19:34	Carl Donaldson	[email protected]
	Wow! What a great site. I am hoping to try several of the recipes. I have looked for a site like this forever it seems like. Thank You
382	Sat Feb 18 2006 23:57	Jim Newton	[email protected]
	Thanks for your very well done website. I've recently lucked upon a #22 Hobart commercial grade grinder and in keeping with trying to eat whole foods I'm glad to work towards processing my own ground meat.
383	Mon Feb 20 2006 09:47	louie perella	[email protected]
	this is great i started making cured sausage this year thanks for your help
384	Mon Feb 20 2006 12:24	Jim Walmsley	[email protected]
	Lookong forward to this.
385	Tue Feb 21 2006 19:56	Ben DeLuca	[email protected]
	Len I just want to say that I've been making Sopressata for the passed 14 years since my parents passed away and although I never wanted to learn in my 20's and early 30's I alway's enjoyed eating it. When my last parent passed away I felt pressure to carry on the tradition. I read books and talked to anyone that even resembled an Italian. I made my mistakes along the way and finally said that if this batch does not turn out I quite. Luck would have it it turned out perfect. Since then each batch was better then the previous year and now I feel that I can make Sopressata taste like dandelions if I had to although I wouldn't want to. My point is if I would of discovered your web-site sooner I could of saved myself boat loads of money and much time. I hate to waste and I really hate to spend money and waste at the same time. Your web-site is perfect and I truly enjoy clicking through your information. To add anyone that asks me how to make Sopressata I give them my recipes and procedures along with your web-site address. Bene Grazie
386	Thu Feb 23 2006 13:34	Paul Fec	[email protected]
	Why the sudden change with the site? I was looking for the formulations page from A to Z and could not find it....I always used to refer back to that for percentages and such....and now its gone. Are you going to start charging people to view certain recipes??? Thanks.
387	Sat Feb 25 2006 21:02	julio diaz	[email protected]
	I'am very impress with your recipes,Iam from Panama, I made somo for home comsuption of sausages we do not find here. JULIO DIAZ
388	Sat Feb 25 2006 22:13	cesar	[email protected]
	very satisfying
389	Sun Feb 26 2006 17:17	Cat	[email protected]
	hello, just wanted to let you know that your site is fantastic. i am making sausage for a class and wanted to make some of the maple flavored sausages i had seen in the grocery store. i found your recipe and i'm going to try it. thanks.
390	Mon Feb 27 2006 11:20	Ray Devaul	[email protected]
	I have been making fresh sausage for years. Last year I bought a smoker and tried smoked sausage , This year I have extended my repitoire to include some of your dried sausages Both Landjaeger and Calabrese turned out great and I will be making more of each. Thanks for your excellent site.
391	Mon Feb 27 2006 13:53	Steve Young	[email protected]
	Excellent site for infor here. Nice job.
392	Tue Feb 28 2006 23:05	aaron kennedy
393	Tue Feb 28 2006 23:41	Aaron Kennedy	[email protected]
	We are making salami,the salami milano-style and the salamini cacciatore.We have followed the recipe to specs.We used Meat Starter Culture LHP in the meat past fallowing directions, we also used the M-EK-4 Bactoferm to dip the cased salamis in.We cased the salami milano in 2 1/2 inch fiberous casings, an dthe salamini in 38 to 42 hog casings.We are now in the dring process right now.We are dring in a walk in cold box, tempature has remained in the 55-68 degree range and the humitity is in the 70% range. Question: Is an ammonia smell normal? Also we have no air circulation in the walkin, is this nesisary? Have used your sausage resipies and techniques with great succses.Enjoy your web sight emencilly.Any help would be greatly appreashiated. Yours truly, Angeloni,Kennedy,Torrey
394	Thu Mar 2 2006 19:39
395	Fri Mar 3 2006 14:25	gennaro capobianco	[email protected]
	COOL SITE ; LOOKING FORWARD TO TRY SOME OF THE RECEIPES
396	Fri Mar 3 2006 18:32	Stephen DeVore	[email protected]
	just learning how to make my own. Thank you for the web site information.
397	Sat Mar 4 2006 03:30	Paul Weiss	[email protected]
	I think this is one of the best organized and most generous web sites I've ever seen, regardless of the size of the sponsoring organization. A wealth of information shared. Thanks.
398	Sat Mar 4 2006 09:17	Mary Martin	[email protected]
	I'm looking for chicken sausage recipes. Also, where can I find the "breakfast sausage" casing? Looking forward to this new adventure.
399	Sun Mar 5 2006 11:45	Bernard Mc Donald	[email protected]
	I am about to enter the world of sausage making. I have ground my meat and found out that you must remove all of the fat and gristle before I grind the meat. Or buy very lean meat. I am now about to fill the casings. I will look on your web site to get any tips which are forthcoming. Wish mr look.
400	Tue Mar 7 2006 14:13	Paul Fec	[email protected]
	Hi again Len! I have a question for you. I order all of my ground pork butts from a local market and I always have the butcher NOT trim the fat from the meat for my soppressatas. It always seems to come out pretty much the same....Do you feel I'm taking a chance by doing so or is there an average percentage of fat on most butts??? I notice that your recipes have the percentage of fat to meat....should I be calculating the percentage of fat to meat for my recipe?? Thanks Len....Oh by the way, I figured out how to view the formulations. I was just confused since I was used to the old page. Thanks again. Paul Fec
401	Thu Mar 9 2006 16:39	Antonio Alves da Fonseca	[email protected]
	Len: Did you liked my sausage Aluven��o?? Antonio
402	Fri Mar 10 2006 06:51	shaun pritchard	[email protected]
	Thanks for such a fascinating and useful resource. All the effort and precision that has gone into it are not wasted on me. Website Content 100%, usability could be slightly better.
403	Sun Mar 12 2006 16:07	Paul Fec	[email protected]
	Hi there Len. On Friday I purchased two fresh hams and I'm going to try to make some of my own prosciutto. I have a few questions....As the salted hams are curing in my plastic container, should I drain the moisture that is coming out of the meat? I was planning to leave it for a week then remove it and re-rub my salt mixture and do that for 3 consecutive weeks before smoking and hang drying. Also, should I be pressing the meat at this stage to remove more moisture from the meat? The hams are huge and the bone is still remaining. Any suggestions would be greatly appreciated. Thanks!
404	Mon Mar 13 2006 10:47	Horace A. Palmer, III	[email protected]
	Can you give me advice about long term storage of hog natural casings. Store in the fridge in a brine or what is the best way to hold them for a couple of months or so?
405	Tue Mar 14 2006 02:08	Tommy Sandstrom	[email protected]
	Hi! Thanks for a good site about sausagemakin. I live just outside Gothenbourg,Sweden and sausagemaking here used to be big about 25 years ago and further back. Now it�s completely lost. Your hompage is a goldmine for me. Sincerely Tommy
406	Tue Mar 14 2006 11:03	Anne Taylor	[email protected]
	My daughter and her husband have bought a farm in Devon, England and are raising pigs. Whilst Paul is taking pork to market to sell I'm going to be making sausages etc., to sell too (once I get the hang of it). You've been a great help and I will continue to visit your site. Many thanks.
407	Wed Mar 15 2006 00:17	Ray Johnson	[email protected]
	Thanks
408	Thu Mar 16 2006 03:50	Bob Cantelmo	[email protected]
	I Have never made sausage before. I am just getting started.
409	Sun Mar 19 2006 16:15	Andrea Frazier	[email protected]
	Len, Your site is an inspiration. It offers something for the novice and the master. Very well done. Thank you grande as we say in Texas.
410	Mon Mar 20 2006 11:12	Jose Margozzini	[email protected]
	I am from CHILE,South America. Great information,keep updating it. Thanks.
411	Mon Mar 20 2006 17:42	Tom Bacon	[email protected]
	Loved your website, "Alphabetical List of Sausage Recipes and was sorry to see it go away before I could try everything. Tom
412	Tue Mar 21 2006 00:27	charles branson	[email protected]
	A great site.Lots of info Thanks
413	Thu Mar 23 2006 11:28	Paul F.	[email protected]
	Len, The hams seem to be curing well and the weather is cooperating fine thus far here in Western PA! I once read somewhere in your site that you were going to post a recipe for Parma style prosciutto....Is that recipe available yet? Thanks Len....I will keep you posted on the progress of my prosciutto. Paul
414	Thu Mar 23 2006 16:43	Jerry L. Hallbauer	[email protected]
415	Thu Mar 23 2006 16:51	LEE	[email protected]
	I'M A NEWBEE TO SAUSAGE MAKING. NEVER MADE ANY, BUT LOVE SAUSAGE. RETIRED WOULD LIKE TO START AS A HOBBY.
416	Sat Mar 25 2006 03:47	Tony Edwards	[email protected]
	Hi Len I started Sausage Making just a few months ago, I wanted to start smoking Meat in my Bradley Smoker and joined a Sausage making forum, these was a reference to your site. Your site is my inspiration for my hobby, In my opinion it is the best site I have ever come across. My only regret is that you are not based in England - keep up the good work - Tony Edwards (Wiltshire, England)
417	Tue Mar 28 2006 11:15	tim squyres	[email protected]
	You are my hero? I harvest a lot of exotic game (venison, wild boar, deer, wild turkey) from our ranch in central Texas, and now I have a ton of recipes. I will make bresaola from Axis venison loin soon. I hope I can hang it at 60 F since it has been cured with cure #2?
418	Tue Mar 28 2006 18:56	ED BAUD	[email protected]
	i have been in the meat bus. for longer than i will admit to. never had a chance to learn the smoking and curing end of it. your site is a great leaning experience
419	Thu Mar 30 2006 10:20	Dale Hudson	[email protected]
	Thank you for your temendous effort. You have put together a wonderful and truly helpful site for home sausage makers.
420	Thu Apr 6 2006 08:28	GILINI	[email protected]
	EXELLENT
421	Sat Apr 8 2006 13:38	TAFFY HOPKINS- United Kingdom	taffyhop@btinternet,com
422	Sat Apr 8 2006 13:52	John Hopkins --Wales UK	[email protected]
	A first Class well illustrated and informative site. They do not get much better than this. Would be happy if someone could put me in the picture as to what is CURE#1 - CURE#2 --
423	Wed Apr 12 2006 05:29	Grace Ayoma	[email protected]
	I like sausages thats why i enjoy viewing and using your recipes.Keep up the good work.I love it.
424	Thu Apr 20 2006 16:34	Dennis DiRienzo	[email protected]
	Your web site has been very helpfull to me in making dried and fresh Italian sausages. Thanks for sharing your knowledge and recipies in sausage making.
425	Fri Apr 21 2006 01:18	dee Marsal	[email protected]
	great website and thanks for the recipe.....
426	Sat Apr 22 2006 13:05	Michael B Smith	[email protected]
	Me and my wife are looking into making sausage and I'm look forward to trying yours.
427	Tue Apr 25 2006 10:12	mike ashford	[email protected]
	I have benn looking for this type of info for ages. Great stuff.
428	Thu May 4 2006 21:21	horst filtzer	[email protected]
429	Fri May 5 2006 06:43	Giancarlo Poli	[email protected]
	Hey, POP ... im in amsterdam again and i am using the internet cafe on damrak street so i thought id put another entry in your guest book! Love ya pop and ill see you soon i hope!
430	Tue May 9 2006 00:20	Nenad Hecker	[email protected]
	No 1 web site in the world.Personaly tryed with home grown pork,Frulien style,and lap chong,resute is superb.!For any info.please contac me @808-923-1982 Nenad
431	Mon May 15 2006 13:30	Jeff Burmeister	[email protected]
	Great resource! I'm off to start on my first home Salami now! thanks for all of the wonderful information
432	Wed May 17 2006 06:57	Jim Looney	[email protected]
	See you soon Loon
433	Thu May 18 2006 16:59	jimmy kidney	[email protected]
	could you please tell me what msg stands for and what is sausage phospate is i have seen them in yer sausage ingredints with thanks jimmy kidney ireland
434	Mon May 22 2006 14:51	Aida	[email protected]
	I'm a first time veiwer and first time i'm going to make fresh sausage and you are a help i just pick up some of the recipes and i think its great website thanks
435	Sat May 27 2006 23:40	Fabio	[email protected]
	Excellent site.I learn new things every time I visit it.Tks.
436	Mon May 29 2006 03:07	Talisa Satar	[email protected]
	Hi there, I thoroughly loved your site. It was extremely comprehensive. You covered all aspect of home sausage making. As I do not eat pork, I will be trying some of the beef and lamb recipes.
437	Thu Jun 1 2006 00:50	Jim Hunt	[email protected]
	Len, I enjoy looking at all of your recipes. When I was a child my grandfather smoked bacon and hams in a large smokehouse. Now I would like to try it. I have a bradley smoker. What do you think of them. Thanks Jim
438	Sat Jun 3 2006 12:21	Bob Chesbro	[email protected]
	My hobbie is sausage making ( strictly Italian ) sio I look forward to your site and emails.
439	Fri Jun 9 2006 17:17	Joe Vitunic	[email protected]
	I've been visiting your site for several months now, and I just wanted to thank you for maintaining it. It's the best on the Web, and really helpful to us all. --J.
440	Thu Jun 15 2006 09:55	marion and jerry russo	[email protected]
	It is our first attempt and your recipes seem very tasteful. We are looking forward to our experience, we will e-mail after our trial.
441	Tue Jun 20 2006 16:00	charles andres III	[email protected]
	Have not read your site but appreciate what I think you have to offer.
442	Wed Jun 21 2006 22:30	Marty Sattler	[email protected]
	I just bought a bradley smoker and my mothers family is polish and I do love polish sausage, plus alot others. So I may tweak your mind on afew points now and then, thats if you don't mind. I would appreciate any help I can get now and I sure don't mind helping others get started as well. Thanks again for the web site. Marty Sattler
443	Thu Jun 22 2006 17:35	Dan Galbraith	[email protected]
444	Thu Jun 22 2006 19:28	mark	[email protected]
	GREAT- been making sausage for over 30 years and this is one of the best resources for "tweeking" my formulas.
445	Sat Jun 24 2006 15:44	Dave King	[email protected]
	After three years in Bocas Del Toro, Panama I'm back to Oregon for a year or two and have just started playing around with sauage making. We had a great little Tex-Mex Bar-B-Q joint in Bocas and will be headed back to Panama to open a Bed and Breakfast Horse ranch near Boquete Panama. Hope to have my sausage skills in place upon my return.
446	Tue Jun 27 2006 17:33	Matthew Caruso	[email protected]
	Nice site! I hope to try a recipe or two. Thanks for taking the time to put this information up on the net. Matthew
447	Wed Jul 12 2006 23:37	Horacio	[email protected]
	I'm from Bolivia and I was looking for a detailed explanation for salami and prosciutto, your site is the most complete I could find on Internet, also help me with a lot of problems related to temeperature an humidity control, because here the temperatures changes from 65 F to 32 F within the same day, and it's also very dry like 20 to 25%. Thank you very much I've add your page to my favorites to see it regularly
448	Fri Jul 14 2006 04:00	Peter Achleitner	[email protected]
	I have ordered some sauage making supplied from Sausagemaking.org, the "great" British web site mentioned on your "Resources" link. I asked them to ship everything by courier (I live in Malaysia), for which I paid an additional 60 british Pounds. When the package arrived two months (!!!) later, I found that one of the ordered items was not sent at all, and 11 out of 12 other items were spoilt and cannot be used. These fellas threw all the small plastic wrapped spice mixes into a single plastic bag supplied by the courier company (Parcelforce.com) - needless to say, the small plastic bags got crushed, spillt, got caked from water damage, and everything was a mess. I sent a letter of complaint to the company - together with photographs of proof, and even offered to send them back the mess. I asked for at least a partial refund. So far, I have not heard from the company again, nor did I receive a refund. Buyer beware!!!
449	Fri Jul 14 2006 12:56	alasdair mckechnie	[email protected]
	Thank you Len. A trully useful website. Hoping to start my own salami for the first time in a few weeks. I'll let you know how I get on. Greetings from the UK.
450	Fri Jul 21 2006 17:12	lyle Kelley	[email protected]
	It would be nice if you had a book with all your recipes for sale in case your site goes away some day.
451	Fri Jul 21 2006 22:54	Don campbell	[email protected]
	It's my first time looking at making sausages and this isd the first site I found and so far so good. Retired now and have time to do this. not to mention the poor quality and high prices in the supermarkets. Looks like a good site, Thanks. Don Campbell
452	Tue Jul 25 2006 17:42	art albro	[email protected]
	len,are there other sausages produced other than salami that have a mold covering?
453	Thu Jul 27 2006 01:25
454	Fri Aug 4 2006 09:22	art albro	[email protected]
	good morning len this is art in dodge city,ks.after fermenting salami,does it help to wipedown the casings before the mold slurry is applied to achieve better adheision and coverage?thanks for your help.
455	Tue Aug 8 2006 02:33	Peter Holt	[email protected]
	Thanks for such a wonderful site, with all the additives that they put into food these days it's nice to see a good quality site that caters for taste and not expedience.
456	Thu Aug 10 2006 13:29	Richard Manson	[email protected]
	Len, This site is a gem, many thanks for all the hours of hard work and research which must have gone into producing it. It is much appreciated
457	Wed Aug 16 2006 08:18	Paul Hinrichs	[email protected]
	I wanted to make boerewors and the first place I went was to your site. Always the perfect mix of art and science in your recipes, I wanted to thank you for providing this wonderful resource! Thanks!
458	Sun Aug 20 2006 20:07	Dave Thomas	[email protected]
	I greatly appreciate your generosity in sharing this information.
459	Sun Aug 20 2006 23:49	Adam Gonzales	[email protected]
	best I have found on sausage making
460	Wed Aug 23 2006 20:42	Dane Weese-Fresno, CA	[email protected]
	great site ! I really appreciate all the work you put into the details of food handling and safety procedures. I to have a grinder I picked in a antique store, it is a #22 size Enterprise from Philadelphia made in 1899. Again, thanks for the tips!
461	Wed Aug 23 2006 20:42	Dane Weese-Fresno, CA	[email protected]
	great site ! I really appreciate all the work you put into the details of food handling and safety procedures. I to have a grinder I picked in a antique store, it is a #22 size Enterprise from Philadelphia made in 1899. Again, thanks for the tips!
462	Fri Aug 25 2006 17:18	David L. Weber	papwebr@ bellsouth.net
	Len, I want to thank you for the most impressive web site on sausage making. I have spent alot of time here and have learned alot and still a long way to go. Please, keep up the great work. Thank You, Dave
463	Fri Aug 25 2006 22:49	Larry Pickell	[email protected]
	Stationed at China Lake for 3 Yrs. 1962 to 1965
464	Sat Aug 26 2006 18:23	Wayne Tierney	[email protected]
	I have just received a mincer / sausage maker for my birthday and would love to receive any receipes that you may have Regards Wayne Tierney
465	Fri Sep 1 2006 08:56	Mike	[email protected]
466	Sun Sep 3 2006 12:15	Ian	[email protected]
	Have you tried Lamb and Mint? Curried Chicken? Pork and Apple, Shark and wild rice? Salmon and Jasmine Rice? Chicken Tikka? Pheasant and Brussel Sprout?
467	Mon Sep 4 2006 17:30	Carl R. Merkey Jr.	[email protected]
	Just found your web site and can't wait totry some of your reciepes
468	Thu Sep 7 2006 20:09	nenad hecker	[email protected]
	The best source of info.not only on the web.in general.If my spealing is good,I could expres my self much beather. Heath down Sir!! Nenad, Honolulu HI(originaly from former Yugoslavia.)
469	Wed Sep 13 2006 01:29	Francisco Martucci	[email protected]
	I'm from Brazil and love much theses recipes, sorry my english is so bad, I read of translator, but want left my congratulations and my friendship and admiracion too.
470	Thu Sep 14 2006 19:27	REE GREENAWALT	[email protected]
	GLAD TO SEE SOMEONE WILL HELP OUT BEGINNERS THANKS
471	Sat Sep 16 2006 20:39	Jeff Lipinski	[email protected]
	Hey, I think it's awesome that someone is putting out SAFE and useful information about this craft. I feel the love! Thanks
472	Sun Sep 17 2006 10:59	DEM	[email protected]
	Nice site. I am going to attempt to make the Lonzino!
473	Thu Sep 21 2006 07:26	Matt Rayner
	Great stuff Len. Thanks for the all the hard work you've put into this super site. Matt Helsinki
474	Sat Sep 23 2006 14:12	Tony and Donna Mathes	[email protected]
	Great site. Will use it more often, once we get started with sausage making. Thank you.
475	Mon Sep 25 2006 12:31	douglas hunt	portodasdunasaquirazce
	your web site is really fantastic i stumbelled across it purley by accident i am thankfull for your infomation as i really love making good sausage thus alot of new info read and aborbed thank you kindley
476	Mon Sep 25 2006 15:06	larry maddock	[email protected]
	thank you for the hard work and recipes
477	Tue Sep 26 2006 19:26	bill konkoly	[email protected]
	l,m going to try to make Kolbasz hungarian style,lwould more infirmation on the smoking procedure thanks
478	Fri Sep 29 2006 16:38	Kirk	[email protected]
	Keep up the great work, have used many of your formulations up here in the great white north of canada.
479	Fri Sep 29 2006 21:17	Angel Sotomayor	[email protected]
	Felicitaciones Len, tienes una de las mejores paginas de fabricación de embutidos, sigue adelante.... Atentamente Angel Sotomayor UN SALUDO Y FELICITACION DESDE LA CIUDAD DE LOJA EN ECUADOR YOU WEB PAGE ITS THE BEST (Espero que haya escrito bien el poco ingles q se)
480	Fri Sep 29 2006 23:30	Keith Brinch	[email protected]
	Hi there Len, best wishes to you and yours, this is still the very best website on sausages and allied goods ever !!!!! I see new 'bits' added all the time, wonderful to see confident people that are will to share their vast knowledge with others.... I have some traditional South African recipes that I can share with you too, SA is where we originate.... Cheers for now... Keith Brinch Christchurch New Zealand
481	Sun Oct 1 2006 15:57	AL FRIEDERICH	[email protected]
	I WOULD LIKE A LOT OF RECIPES ON MAKING GERMAN COLD CUTS AL
482	Mon Oct 9 2006 17:58	Jos� Miguel Turcios Castro	[email protected]
	good bless you, for your site. Its wonderfull. I'm from Guatemala, Centro America. I make saussage for sale in my country,at my house. sicerly JMTC
483	Thu Oct 12 2006 10:19	bobby coloso	bobby.coloso@jumeirah .com
	I am an amateur butcher wanting to learn sausage making
484	Sat Oct 14 2006 10:56	Graz Palumbo	[email protected]
	Len: Congratulations. Your site is simply incredible. In a world of slipping standards and lost arts, your research and compilation of these old world recipes is an incredible achievement. I don't know how do you do it, but please keep doing it!
485	Wed Oct 18 2006 00:56	Renato Jimenez
	Congratulations on a very informativ site!
486	Sat Oct 21 2006 11:21	Mark Brister	[email protected]
	Awesome website! Great 411. See email.
487	Sun Oct 22 2006 19:47	Jason Prawdzik	[email protected]
488	Tue Oct 24 2006 19:01	bud	[email protected]
	Len, thank you for the great site, you have done much work and it is much appreciated!!
489	Thu Oct 26 2006 00:19	stanley griep	omao
490	Thu Oct 26 2006 00:19	stanley griep	omao
491	Thu Oct 26 2006 00:20	stanley griep	[email protected]
	aloha
492	Fri Oct 27 2006 06:11	John Rattray	[email protected]
493	Sun Oct 29 2006 15:57	JIm Balaster	[email protected]
	Hou could it take me so long to fine this magnificent site. I came to Arkansas from Pennsylvania via Virginia. Haven't been able to buy any good salami, sausage, prosciutto, capagola, mortadella ... sincs 1984. Have been making my own sausage for years but untill now have not been able to branch out. Had a couple of failed attempts at prosciutto and capagola, but now - now.. Well we'll see.
494	Sun Oct 29 2006 19:49	ELMER LEACH	[email protected]
	Beautiful site, especially for an old PA DUTCHMAN..
495	Tue Oct 31 2006 08:49	Steve Sammut	[email protected]
	This is a brilliant site.
496	Wed Nov 1 2006 15:12	Darrell Byram	[email protected]
	Great site. Looking forward to trying some of the recepes
497	Wed Nov 1 2006 19:18	Cristhian Arguedas	[email protected]
	congrats !!!! great site, I realy enjoyed it !!! please continue posting new recipes !!! thanks
498	Thu Nov 2 2006 06:49	M. A. Reeves	[email protected]
	Thanks for this info. I soon will be moving to a place where I can raise my own food, and making sausage is on my list of to-dos. I have been preparing already and have non electric grinders ready, willing and able. Blessings, Martha Anne
499	Thu Nov 2 2006 21:33	Mike Bailey	[email protected]
	Fantastic site you should publish this I would love to buy a copy. Mike
500	Sun Nov 5 2006 18:36	larry maddock	[email protected]
	looking for a copy of buckboard bacon cure
501	Sun Nov 5 2006 21:54	John Suarez	[email protected]
	Your web site has become my best source for all things pertaining to sausage making.Great information, great recipes.
502	Tue Nov 7 2006 18:26	Roger Serrati	[email protected]
	Dear POLI, Great site!!! I realy enjoy all your work,just want to let you know that many of your great recipe they don come up any more on pdf. Thank you again end let me know if you can Roger
503	Wed Nov 8 2006 16:07	Edward Meister	[email protected]
	Your recipes I find fun as I am a sausage maker/butcher by trade.Thank you for the variety
504	Thu Nov 9 2006 05:26
505	Thu Nov 9 2006 11:38	Lorraine Robinson	[email protected]
	Interested in a useful site without ads. Love new healthy recipes.
506	Thu Nov 9 2006 14:56	jamie	[email protected]
	looking to start this fall. like your site. any help along the way for a beginner would be great.
507	Sat Nov 11 2006 00:13	Patsy S	pq23!aol.com
	nice web page, interesting info. thanks
508	Sun Nov 12 2006 06:42	paul williams	[email protected]
	thank you for giving me great tips on makeing sausages and salami,will tell you how they come out in the new year .Thanks again from paul in south wales uk
509	Mon Nov 13 2006 18:47	ROLAND HERMAN	r18854h@epix net
	great site about sausage making
510	Wed Nov 15 2006 15:22	Scott Bennett	[email protected]
	Just the site I've been looking for! Excellant resourse. I'm looking forward to trying many of your recipes.
511	Wed Nov 15 2006 20:40	pamela	[email protected]
	THANK YOU FOR YOUR WEBSITE. NOW I HAVE THE CHOICES IVE BEEN LOOKING FOR.
512	Wed Nov 15 2006 21:03	John	[email protected]
513	Thu Nov 16 2006 03:26	Guilly C. Lazaro Jr.	[email protected]
	Just openep your web pages. I look forward to finding it highly informative
514	Sat Nov 18 2006 17:01	David Park	[email protected]
	Yoy have a great page. I hope I can use your recipes. Thank you
515	Mon Nov 20 2006 19:16	Tony Thomas	[email protected]
	I have enjoyed the experiance browsing through your site, and will try many of your recipes. Thanks for sharing them.
516	Sat Nov 25 2006 01:42	antonio rojas	[email protected]
	muchas gracias por conpartir esta informacion dios lovendiga
517	Sat Nov 25 2006 07:37	gunner	[email protected]
	just looking for tips thanks
518	Mon Nov 27 2006 17:04	Melanie Nix	ChefMelanie2007
519	Fri Dec 1 2006 17:19	Shannon Kelly	[email protected]
	I love the web site and much info. Great job, Len.
520	Tue Dec 5 2006 20:48	nicola rossi	[email protected]
	It is very in teresting
521	Wed Dec 6 2006 15:36	J Wisnom	[email protected]
	Does anyone know how to make Copa?
522	Wed Dec 6 2006 15:45	Jim Duncan	[email protected]
	I am an old retired Navy Chief who has been making sausage for years, your site is the best I have ever seen. I retired in the philippines and have some trouble getting some of the supplies and equipment I need but hope to be able to try and make some types of dry sausage in the future your tips on building a humidifed dryer will be a great help.If you ever come out his way please let me know and I will show you life in the Philippines. Again best site by far I have ever found, not like so many that have no idea about safety involved in food production, good for both newcomers and old hands Thank you Jim D
523	Thu Dec 7 2006 20:13	Stephen DeVore	[email protected]
	love your website...recipes and information is something anyone can read and understand..thanks to you i am now making sausage ..thank you..
524	Fri Dec 8 2006 09:21	Robert Barry	[email protected]
	Great resourse, excellent recepie format w/ pics. I've got a new smoker and two deer in the freezer. Time to make some meat!
525	Sat Dec 9 2006 09:03	Helen	[email protected]
	I don't eat pork and I don't want a lot of additives to my food so I'm looking for a recipe that will be both healthly and nutritious.
526	Sun Dec 10 2006 04:48	William J. Smith	[email protected]
	I am retired and have been making sausages for quite some time,mostly fresh & smoked.I'm now going to try my hand at dry cured.Have been reading your pages&find them to be the bestI have ever found.THANK YOU
527	Thu Dec 14 2006 09:52	Clive Phelps	[email protected]
	Liked the site and am looking forward to making some excellent sausages using your recipes. Thanks
528	Tue Dec 19 2006 18:47	Laura AKA "old Favie"	[email protected]
	Hey Dad-- How was the train trip!! I know you are busy with your "new" favorite child.. but don;t forget I' the 1st "favie" so that must count for something. Call me later, Love ya- Laura
529	Thu Dec 21 2006 10:07	Tom Cantella - Papa Cantella's - Los angeles, Calif.	[email protected]
	I have been using your website and refering people to it for a long time. I just wanted to take a moment to say hi and applaud you for the great work. I am sure that sausage makers all over the world have found your site to be one of the best resources available. Regards and Happy Holiday's, Tom
530	Thu Dec 28 2006 09:29	Joe Weingartz	[email protected]
	Just found your site. It looks very informative. Thanks
531	Tue Jan 2 2007 12:34	thomas ives	[email protected]
	any particular reason why your recipies say not autherised to view?? I'm new to sausage making and would like to try some of them.
532	Tue Jan 2 2007 16:20	John w Filak	[email protected]
	awsome web site got a lot from it. its been a lot of help makeing sausage
533	Tue Jan 2 2007 19:46	Johan De
534	Tue Jan 2 2007 19:56	Johan De Beer	[email protected]
	Dear Mr. Poli, I admire your website as much as I admire your experience. I am looking forward to become a better sausage maker thanks the help of your website and the recipes you publish. Thank you for allowing us to download them for our personal use, which is just what they will be applied for. Thank you. Johan De Beer
535	Fri Jan 5 2007 12:03	Ann Toplovich	[email protected]
	My husband and I are about to embark on sausage making, and your website is a treasure. Thank you so much for assembling such a great deal of information.
536	Sat Jan 6 2007 10:51	Douglas Carlson	eskimo@polarcomm,com
537	Mon Jan 8 2007 20:09	george	[email protected]
	I have made
538	Tue Jan 9 2007 12:06	big al	jamanicus1980@ yahoo.co.uk
	as a chef in the uk i am looking forward to trying the ideas i have read and trying to cure my own sausage. what a superb site. top work
539	Tue Jan 9 2007 19:16	Tom Schlachter	[email protected]
	Great Site. I seem to be trying to learn everything at once. There is so much good information. In reading ingredients I know what some are, like sucrose, phosphate, citric acid, etc., but can they be purchased under another name? Live in a small town in Michigan and we have only one store to purchase such things. Hoping I do not have to order them.
540	Wed Jan 10 2007 12:05	Rich Littooy	[email protected]
	I am thrilled to relocate your site. I have made your Prosciutto - American Style numerous times and my German born wife loves it. Made with pork tenderloin, heavily smoked during the 60 hrs in a smoker cabinet and thin sliced, it tastes very similar,if not an exact match to Westphalian Ham(schinken).
541	Wed Jan 17 2007 23:20	John Hayter	[email protected]
	I have made sausages from quite a few of the recipies on your web site and loved them all. John Hayter Western Australia
542	Sat Jan 20 2007 11:14	Joan Klein	[email protected]
	I'm hunting for a good moose sausage recipe for my father. We have tried many with varied results. I'm hoping this site will provide me with a good recipe.
543	Sat Jan 20 2007 18:27	Michael Kijek	[email protected]
	I made italian sausagesome 20 years ago with my EX father in-law. Just made my first 15 pounds after all that time....I ust got bit by the bug! All I do is think about sausage making from the minute I get up to whenn I fall asleep. My new wife things I crazy...because I have been building a huge outdoor smoker all out of brick that takes up apox a6ft x 20ft area....If you want to see pic email me, because it all salvage material, I spent about $30 dollar total. Man I love this. I no pro but if you got a question let see if we can figure it out...Mike
544	Sun Jan 21 2007 07:38	Will Purdy	[email protected]
	Hi, I saw your recipe for English breakfast sausages on anoother site (fooddownunder.com) and I was wondering, Chicken stock, is that right? I want to try them. Thanks, Will purdy
545	Mon Jan 22 2007 12:17	John Lamkin	[email protected]
	This site is fantastic. I've been making sausage for 25 years and have every book I can find on the subject including foreign language books and none compare to your site for depth, breadth, and clarity. I have a restaurant in San Francisco and daily feature housemade charcuterie. I haven't done any dry curing in years (I lost my hanging space) but your site has reinspired me. I'll be going to Ames this spring for their three day short course on dry and semi-dry sausage and I have you to thank. I've been using the grinding head on 20 qt Hobart mixer with less than desirable results. I'd like to upgrade to a dedicated #32 grinder and start grinding my hamburger in house to excuse purchasing the grinder. I'm looking at a Leonardi Model 540 from Pleasant Hill Grain. Any thoughts?
546	Wed Jan 24 2007 10:22	Gene Pilato	[email protected]
	Hi Len I am fairly new to sausage making.Your website in my estimation is likely one of the best I have seen yet. I do have a question. Where can I obtain, Corn Syrup Solids. Is it something a grocery store would carry under a specific brand name. Thank You
547	Wed Jan 24 2007 17:46	Brent Johnson	[email protected]
	I tell you that I have searched the internet far and wide to find a website like yours! I have been looking for the CORRECT way to dry venison sausage and I have found a home. Please keep the great info coming. I am an avid hunter and make my own fresh and cured sausages by trial and error, but I really want to make dried sausage at home because it is worth its weight in gold at the processor (and usually not very good!)
548	Thu Jan 25 2007 04:12	Ruth Newman	[email protected]
549	Fri Jan 26 2007 15:36	olivia hatch	[email protected]
	thank you so much for doing this web site, I continue to find it invaluble. In the UK people are not so willing to share knowledge that they have worked hard to gain.
550	Fri Jan 26 2007 17:24	Ted Scherer	[email protected]
	Dear Mr. Poli, Thank you for providing the information on salami, one of my very favorite foods. Your piece is well organized and logically written, I learned much, and it was information that I have been looking for for years. Sincerely, Ted Scherer
551	Fri Jan 26 2007 19:41	Terry Hoodless	[email protected]
	just bought my self a mincing machine and would like to make sausagesthe same as my mother made after we killed a pig on the farm. Whithout the fat content if possible
552	Sat Jan 27 2007 16:13	fran swanson	[email protected]
	AN AWESOME HELP !!!!!
553	Tue Jan 30 2007 07:06	mike cappa	[email protected]
	looking forward to learning. i started with some bacon, and pancetta and bresola, all still curing in fridge for their 1st week. i want to make soppressata etc and i'm concerned about where to hang them. my basement seems ok but what about insects. going to explore and read your site today, thanks for making the information availablem regards,mike
554	Tue Jan 30 2007 11:29	John Mills	[email protected]
	In reviewing the steps in the Buckboard Bacon recipe, what temperature should be maintained during the curing process and approx. how long will it take to smoke given the size/weight suggested and a constant 200 degree temp? If you could let me know that would be great. Thank you.
555	Thu Feb 1 2007 11:56	Chi Yu Jen	[email protected]
	Dear Mr. Len Poli: Thanks for sharing the recipes for the cured meat. I found this place via river cottage forum based on the UK. Currently I am trying some salami following your recipe :) And at the same time. I am preparing the casing myself too. Yes, from pig intestine. But I feel a bit worry of the bad bacteria in them, as I only use load of salt to cure them. Do you have any idea about commerical producing of casing? what they would add to kill the bacteria and safe as well? Many Thanks Yu Jen
556	Fri Feb 2 2007 07:50	Ray Melchiorre	[email protected]
	Love your sausage recipes. Good job!
557	Tue Feb 6 2007 19:37	Bruce Hill	[email protected]
	Thanks for all the tips Len ! -Bruce www.bixrestaurant.com www.piccorestaurant.com www.pizzeriapicco.com
558	Fri Feb 9 2007 16:24	Danny Smith	[email protected]
	"The best" sausage recipe website.
559	Sun Feb 11 2007 19:34	Chris	[email protected]
	You just can't go wrong with guys advise. So many compliments I've received from people I've entertained with his recipes actually belong to Len. Hat's off to you Len.
560	Wed Feb 14 2007 03:56	Marcel	[email protected]
	WHOOOAAAAHHHH!!!! Way to go Dudes! One hell of a good website. I invite you all to my home in Zagreb, Croatia - a land known for its mouth watering cuisine. Keep up the good work! M
561	Wed Feb 14 2007 09:30	Peter Lehr	[email protected]
	Thanks for all the information.
562	Fri Feb 16 2007 02:45	Jose Astete	[email protected]
	I really like you Web page, i never make any sausage but I am in that proses
563	Sat Feb 17 2007 04:57	EMMA OWERRI	EGOBIAIGBOYAHOO.COM
	VERY NICE SITE. I DEY HERE
564	Fri Feb 23 2007 09:23	daniel koekemoer	[email protected]
	Brilliant site Len. I'm new to this so you may be getting all my questons. Thank you for being so generous with your obviously vast knowledge. Will let you know how I get on. Kind Regards Daniel, Durban South Africa.
565	Sun Feb 25 2007 00:05	Alen Davis	[email protected]
	Great site, lookig forward to trying some of the sausages.
566	Sun Feb 25 2007 14:01	Damon Lapas	[email protected]
	Love the chorizo and salami recipes . Much thanks.
567	Fri Mar 2 2007 10:43	Rich Littooy	[email protected]
	I modified the Prosciutto Crudo recipe with the following: Decrease Juniper berry to 1 tsp or less add 2-4 tsp granulated or powdered garlic add 1-2 tsp coriander add 1-2 tsp black pepper Smoke using kiln dried but not treated pine or fir from a lumber yard. Just saw cut it into small enough pieces to fit into a smoker pan. Follow the recipe for the rest of the process. I know the woods I used are very resinous but that creates the special flavor of a Schwarzw�lder Schinken (Black Forest Ham). I tried it with american hardwoods and actually created what is known in Germany as Westphalian Schinken. I am married to a German for 25 years and she is thrilled with both end products. At about $2 a lb as compared to German Deli's price of $10 to $15 a lb you can afford to enjoy the end product anytime you wish.
568	Mon Mar 5 2007 18:00	domenico.ricotta	[email protected]
	sendemy.my.book
569	Wed Mar 7 2007 17:00	Ronnie Nebbia	[email protected]
	Great site very good info and formulas. I have made sausage at home for 15 yrs and have yet to find a site so dedicated and correct. Len keep up the great work you have done, and thank you. Ronnie
570	Mon Mar 12 2007 18:45	River City BBQ	[email protected]
	Thanks good work
571	Fri Mar 16 2007 04:54	David de Graaff	[email protected]
	G'day Mate, I love your site it's got everything you need to know as a beginer in sausage makeing Great stuff it has inspired me to get into it and I have made my first batch. Thank's Dave Victoria,Australia
572	Fri Mar 16 2007 10:01	Tyler Missen	[email protected]
	Hey Guys, I just wanted to congratulate you an a very well resourced and informative web site. My name is Tyler and I am an Australian butcher, I live and work in Brisbane and I have been specialising in continental smallgoods for just over 3 years and a butcher for 9 I have recommended you to a few of my friends who have been hassling me to teach them how to make sausages and they are very pleased because you can do it better than I ever could. Good luck and I hope you have fun expanding your site, if you would like to swap some recipies some time give me a buzz, I have amassed somewhat of an extensive "recipie book" over the years. Tyler
573	Sat Mar 17 2007 02:33	sigrid fry	[email protected]
574	Sat Mar 17 2007 05:35	Vez	Australia
	I've gotten into making my own stuff- Ricotta cheese, bread, etc. In suburbia working full time and taking care of the house it's proving difficult to have any time left over, but I wanted to make my own Kransky as we enjoy it so much. This website is FANTASTIC!! I'm so impressed with the info, I'm dying to try the recipes out! Thanks so much for a brilliant webpage - it's so great to find such good information from such a knowledgeable person!
575	Sat Mar 17 2007 22:32	Tom and Rebecca Irvin	[email protected]
	This site is awesome! We are just beginning to try to make some of our own sausage and I found this site while looking for grinding tips. Keep up the great work!
576	Tue Mar 20 2007 19:31	Gideon Strydom	[email protected]
	Thanks for a great site. The site is inspiring and has gotten me much further down the path to great homemade Salami.
577	Wed Mar 21 2007 20:10	steve guilmete	[email protected]
	just got a grinder attachment and can't wait to use it
578	Wed Mar 21 2007 20:48	jim sloan	[email protected]
	I grew up on home butchering and home cured meats. I love your website and recipes.I also make my own wine and cheese.We are in Texas and kill wild hogs year round and deer in season, so I have no shortage of meat.I have not bought any store meat in years and sure don't go to McDonalds or similar killer food places.I make better food here than you are able to buy. I am interested in some of your recipes, but I have a problem with the download with acrobat reader- it tells me external handler is not available.If you are knowledgeable on this issue- please let me know. I would like to print some of your info for my own use.Also I am able to share some of my own recipes with ya-all. Thanks much, Jim Sloan
579	Wed Mar 21 2007 20:49	Walter Hetrick	[email protected]
	Len Nice job on the web site. I have used a few of your recipes from your collecton, with complete success! I have a smoked picnic( with bone out) in the smoker as I'm writing this and cant wait to try it! Thanks for all the hard work! Looking forward to trying a few more of the recipes. Thanks from Vermont. Wally
580	Mon Mar 26 2007 03:50	Stan Feldman	stanstheman@verizon,net
	What a great site. I learned more about sausage making from you in the past 2 hours than from both of the books I recently purchased. Also downloaded a few recepies. I regret I didn't find your site sooner.
581	Tue Apr 3 2007 13:28	Andrew grimmett	[email protected]
	A very well put together site; comprehensive advice and recipes, with what looks to be sensible encouragement to try more advanced techniques. A friend and myself will begin to make sausages this month and your site will be our primary reference.
582	Sun Apr 15 2007 20:12	Sydne Spencer	[email protected]
	Your website is a wonderful resource, thank you for posting your recipes. I raise goats and rabbits and am modifying recipes to work with those meats specifically. So far so good, but your recipes are giving me some great ideas! Thanks Again, Sydne
583	Sun Apr 15 2007 22:29	eugene matchett	[email protected]
584	Sun Apr 15 2007 22:57	eugene matchett	[email protected]
	i enjoy your web site very much
585	Mon Apr 16 2007 19:02	Don Phillips	[email protected]
	I can't agree with you more that has been stated. However, I do like pork. The doctors don't think so.
586	Thu Apr 19 2007 00:12	Kamano FLores	[email protected]
	This has to be the most complete and imformative sausage site on the web.....great job!!!!
587	Fri Apr 20 2007 07:34	john Halley	[email protected]
	your website ,should serve as an example to the whole world.that knowledge is the reward of time and effort.we thank-you for your timeless recipes.john.
588	Sun Apr 22 2007 10:31	Gail B	[email protected]
	Got you site from another list member. I'm still new at making sausages and have quite a few errors, so far. Still trying tho.
589	Wed Apr 25 2007 02:14	Jose Astete	[email protected]
	I am trying to open a recipe and nothing happen, when the page open it say done but just a white page. Thank you Jose Astete
590	Sat Apr 28 2007 08:46	rasim konyar	[email protected]
	it's a great site I have visited over all..THANKYOU
591	Mon Apr 30 2007 07:15	shawn wallace	[email protected]
	good stuff
592	Fri May 4 2007 23:49	cholly buan	[email protected]
593	Sat May 5 2007 11:43	Robert Bostic	[email protected]
	I am excited and can't wait to try some of your sausage recipes.
594	Sun May 6 2007 11:16	Jos� Ignacio Arango B.	[email protected]
	I will see you later, but in Spanish. JIAB
595	Wed May 9 2007 15:47
596	Sat May 12 2007 23:15	Jaime	qq@ ww
	sup
597	Mon May 21 2007 09:20	Sneska	[email protected]
	You are a very clever person! Love your recipes!
598	Sat May 26 2007 13:44	marika	[email protected]
	Hi guys :) You have a really nice site . Ill come back as soon as possible. please, see my dating site too. kisssses from Italy
599	Mon May 28 2007 13:42	Elsie Demers	[email protected]
	I have just stumbled across your fabulous site. I fully intend on making some of the recipes you have posted, but I have one question: I cannot find anything up here (Canada) labeled cure#1 or cure#2. Is this something I can make myself? Thank you.
600	Tue May 29 2007 03:01	Mohammed Farooque	[email protected]
	It is a great effort you put togather for the benefit of person like me who is interested in meat studies.I am interested to find out the list of sausages,salami,hot dog can be manufactured without pork.what is the cheapest way to set up a family kitchen to manufacture all products.Thanks
601	Mon Jun 4 2007 20:30	john dingley	[email protected]
602	Wed Jun 6 2007 12:21	Ronald Hart	[email protected]
	Thanks for all the usefull information
603	Thu Jun 7 2007 15:38	christine	[email protected]
604	Sat Jun 9 2007 20:04	Paula in California	[email protected]
	I love this site.I am jumping up and down,NOT.I really do love the site though.........Paula
605	Tue Jun 12 2007 21:15	David Warden	[email protected]
	GOOD SIGHT!
606	Thu Jun 21 2007 23:19	russell fraser	[email protected]
	Enjoyed and found your site useful . Will be motorizing my #12 Choprite next month. Listen, if you enjoy sharp knives and want to maintain them with ease check out Edge Pro. I sharpen knives professionally and even Ben's home system is the best I've ever come across.
607	Wed Jun 27 2007 00:42
608	Sun Jul 8 2007 00:19	larry souza	[email protected]
	You have a great site. Thank for all you hard work and time to help us become better sauage makers
609	Mon Jul 9 2007 12:02	Jim	[email protected]
	thanks for the good recipes
610	Sun Jul 15 2007 15:31	gord day	[email protected]
	great site.so much to see//lotsa recipes to try thanx
611	Thu Jul 19 2007 18:23	Tom Bacon	[email protected]
	I really appreciate your information and recipes. The ones I've tried have turned out great---especially the andouli and Swedish potato sausage.
612	Sat Jul 21 2007 06:40	Ron Bastin
613	Sat Jul 21 2007 06:42	Ron Bastin	[email protected]
	You have changed recently......GREAT SITE..have been hunting dry cured meat recipes for quite a while. Saw, I thought on your site recently a recipe where the muscles were boned out cleaned up and put together again with pepper etc. and smoked/cooked and ready to eat immediately.A quick capacola? Can you shed any light on this? Thanks, Ron Bastin
614	Sun Jul 22 2007 10:02	Cesar Sierra	[email protected]
	You've got a great site...It will help lots of people dreaming to process their own food at home like me...thank you so much for sharing your site and your knowledge to others. More Power Cesar
615	Fri Jul 27 2007 05:55	miguel l. yenko	[email protected]
	will reserve comments for a later date once i have trsted your formulations in the mean time wish me luck on my experiments,
616	Wed Aug 1 2007 03:37	John J McVey	[email protected]
	Hoping to make some decent sausages as I can't get in Thailand as I live here in Phetchabun which is quite rural.
617	Mon Aug 6 2007 06:12	Jude Thaddaeus Michael	[email protected]
	Hi Len, You have done a great job in composing and publishing your work on sausage making, i have tried most of them and they are simply great, if there are anymore specials lemme know. Thanks once again, jude
618	Thu Aug 9 2007 08:26	Gabriel Pizante	[email protected]
	Hi, Len. You may or may not remember me, I have used your recipes for years. I once asked you to give me the ingredients to make the brine for Capocollo Cotto, which you did. Now I want to make Cappocollo Crudo, if possible Calabrese style, but I could not find a recipe on the Internet. Would you happen to have one? I'd be most grateful if you did. Kindest regards Gabriel
619	Thu Aug 9 2007 10:01	Howard Hinkelmann	[email protected]
	Great site. I have been making sausage for 10 years.. but have only used 3 or 4 recipes. One was a recipe that my Uncle made in his slaughter house back in the 50's & 60's.. Everyone thought it was so good. As a teenager I worked in a small country grocery that had a butcher section in the back. I helped make various German style sausages, liverwurst, head cheese, souse, but never paid much attention to ingredients. The butcher guarded his recipes and kept them in a safe till the day he died. Recently I contacted his daughter and she shared most of them with me. The recipes are for 50# so I've had to half and quarter them.
620	Thu Aug 9 2007 10:15	Howard Hinkelmann	[email protected]
	currently Valley Head, Alabama Grew up in Elberta, Alabama ( A German community they have a Sausage Festival in March & October ) I thought I would add my location. It would be great if you had a box for everyone that signs your guestbook to enter their location.
621	Thu Aug 9 2007 20:03	ORLANDO JARAMILLO	[email protected]
	I am very pleased for the information i found at your web page. It is really practical , understandable , easy to follow and great in results . Thanks , really lots of thanks ORLANDO JARAMILLO - Medellin Colombia
622	Sat Aug 11 2007 16:44	Tony Aitoro	[email protected]
	Hi Len I lost track of you and the site. Glad I found it again. Hope you remember me, I sent you the Italian cookbook. Any tips on cold smoking I just bought a Bradley Smoker, love it Thanks
623	Sun Aug 12 2007 17:13	Octavio Peralta Paguaga	[email protected]
	Felicidades, el mejor sitio de la web para poder aprender y disfrutar el arte de preparar todas las delicias que nos podamos imaginar en el prosesamiento de la carne. Octavio Peralta.Fabrica de Embutidos Don Octavio. Nueva Segovia. Nicaragua
624	Tue Aug 21 2007 13:47	Tony Walker	[email protected]
	Great site and very very informative. many thanks
625	Thu Aug 23 2007 22:14	marcelo mintz	[email protected]
	perfect,could not be better...
626	Fri Aug 24 2007 02:06	Kenny Beyersdorf	[email protected]
	Len, I am so happy to find this site. My Mother, who was born in a small town in Calabria, and I make Salsicia Calabrese and Sopprasata every year. This year, though, I want to dive into Prosciuto making. I am very good friends with Armandino Batali and his daughter Gina so I've got a great resource here in Seattle, but your site is FANTASTIC and will be a great reference tool. I do have a question. My Dad is getting a beef tongue and we wanted to cure it. Gina Batali is going to give me a few tips because they offer cured tongue at Salumi, but I was currious if you had some advice? Grazie mille!!! Kenny B.
627	Fri Aug 24 2007 15:38	Lawrence Read	[email protected]
	Thanks for the wonderful website. We will be making sausages in Tonga, South Pacific, so your guidance is very much appreciated! The links are most helpful too.
628	Wed Aug 29 2007 16:34	Alan Jensen	[email protected]
	Hi Len, Great site, we've tried several of your recipies with great success. The fresh sausage and breakfast sausage are fantastic. I'm still trying to perfect my smoking technique but your tips were very helpful. Keep up the good work. Al
629	Fri Aug 31 2007 17:34	Ben donovan	[email protected]
	excelant site. I am a Director Of Dining Services for a large operation as well as a chef. I want to explore cheese and cured meat production as side project for personal interest. Thank you for such a therough site.
630	Mon Sep 3 2007 15:38	Lorraine Leber	[email protected]
	thanks for an informative site! we had a successful sausage-making festa this weekend -- thanks to you!
631	Tue Sep 4 2007 14:54	Jeff Schepp	[email protected]
	very good site!! I want to make mu own sausage and got some good ideas
632	Wed Sep 5 2007 11:15	Kevin O'Neill	[email protected]
	New to sausage making, came across this site, a fantastic range of recipes plus blow by blow instruction,my wife is Italian so so many things to interest us. my compliments. Keep up the good work
633	Wed Sep 5 2007 15:15	anthony matthew jemmison	[email protected]
	what an excellent site
634	Mon Sep 10 2007 13:46	CynthiaN.Torres	[email protected]
	I find your recipees very interesting and seemseasyenough to make. I am new in sausage making and I am very glad I came across your web site. Many Thanks!
635	Tue Sep 11 2007 09:46	Dr. Jan H. Kruger (Yani Kruger)	[email protected]
	Your site is wonderfull and very inspiring. Not for the person wanting to loose weight, but for people who love food and its creative ways to prepare. We live in Brazil, were food is cheap and very good quality. I personally love to prepare exotic dishes and just love the preparation of dried meats, such as the South African "Biltong and dry "Wors" sausage. Salami making is my next big project and I am happy to have your information. Thank Y'all Yani Kruger
636	Fri Sep 14 2007 07:51	Rich Bongiovanni	[email protected]
	Great site, thanks for having it.
637	Wed Sep 19 2007 23:35	mhd_syahir	http://silatpanglimakasim.blogspot.com/
	helo, nice, very good efort. i like ur blog.
638	Sun Sep 23 2007 02:27	Maurice Frechette	[email protected]
	Love your site.I am a rookie.Just bought meat mixer,grinder and tubes,etc. I am a wild game eater and am looking forward to hunting season and my first batch of sausages.So are my friends. Will let you know which one of your receipes works out.I am from Alberta,Canada. God Bless North America. As Always, Maurice.
639	Sun Sep 23 2007 17:57	Ray Schwarz	[email protected]
	Found your website while looking for method in making Tuscan Wild Boar Salami. Can not buy it, can not import it and just had some confiscated by customs when I came back from Tuscany.
640	Wed Sep 26 2007 16:24	Lindsay Berry	[email protected]
	Just wanted to say thanks. It's obvious that you put a lot of work into making great sausage, and more importantly for us sharing it with the world and taking the mystery out of sausage making. It's rare indeed to have so much useful content in a site these days, you have my highest praise.
641	Fri Sep 28 2007 00:12	john n
	Best Website anywherenfor sausage making. I've been doing it for 7 years and have learned a lot. Unlike many bogus sausage sites on the web, LP clearly understands the processes and has some great new recipes.
642	Fri Sep 28 2007 09:25	Regina Budiardjo	[email protected]
	Hi, What a nice website and it has full of information on the sausages. Thanks for sharing them. Btw, I love cured meats eventhough some are quite full of fat. I'd like to make homemade fresh sausages but at the moment, I can't get any sausage casing from any butchers that I went to. Hopefully, I can buy some casings directly from the manufacturer. Regards, Regina
643	Fri Sep 28 2007 10:18	Richard A. Jackson	[email protected]
	This was a good source of information Thank you
644	Fri Sep 28 2007 16:55	Dennis Oakeshott	[email protected]
	I found your site to have all the info I've been searching for and have just finished stuffing my first batch of salami ( elk &pork mixture) I think its a winner! Thankyou for sharing your knowledge. DO
645	Fri Sep 28 2007 22:45	m.	[email protected]
	i stumbled upon your site when googling for a recipe for krakaur. fabulous!
646	Sat Sep 29 2007 09:57	Robert Wolfe	[email protected]
	Some interesting recipes.
647	Sun Sep 30 2007 14:07	Gerard Bovenmars	[email protected]
	Prima, Prima.
648	Sun Oct 7 2007 10:33	chuck white	[email protected]
	thank you wounderful!!
649	Sun Oct 7 2007 11:08	Jeff LaFleur	[email protected]
	Great web I am long time sausage maker but became interested in dried sausage after viewing your web site.
650	Sun Oct 7 2007 15:01	Bill	[email protected]
	I have been making small amounts of sausage for mant years, but I find your articles to be very good and all inclusive. Thanks for sharing Bill
651	Tue Oct 9 2007 18:42	Yvonne St. Onge	[email protected]
	i just started making sausage last year. So far I have stuck to doing Breakfast an Italian in bulk. Day before yesterday I prepared a 10 lb. batch of Bratwurst. Yesterday I attempted to stuff it into the soaked and rinsed casings with the sausage stuffer attachment to my KitchenAid. I stuffed enough to make 4 eight inch links before I gave up. I put the sausage mixture in the freezer and went on-line and bought a 5lb sausage stuffer. The KitchenAid was just not the right tool for the job! I guess I'm getting serious now. Thank you for your site.
652	Wed Oct 10 2007 13:34	charlene Costelloe	[email protected]
	Hi Len, Lots of great useful info re Sausage making for the beginner. Thanks. I would like to start making my own sausages but feel that I need to take a course..even if it for one day..suggestions?
653	Sat Oct 13 2007 12:36	Jason Parrish	[email protected]
	This site is incredible! Thank you Len for providing such wonderful resources in such an accessible site. My friends and I are homebrewers who are also going to make sausage for our first 'Ocktoberfest'. Based upon the incredible recipes and how-to advice, I think my family and friends will be eating a lot more sausage in the future. I search the web and find the best resource is right in my back yard! Jason
654	Tue Oct 16 2007 22:50	Jerry Papineau	[email protected]
	Best site I've been to on suasage making. Thanks
655	Sat Oct 27 2007 10:35	Thomas Rack
	One of the best sausage source!!! greetings from the home of sausages Thomas Rack Germany
656	Thu Nov 1 2007 15:40	Guy Tozer	[email protected]
	Very informative and clear. Got my "fridge smoker" all set to go now.
657	Mon Nov 5 2007 14:04	Cathy Versace Robertson	[email protected]
	Thank God someone in this world actually wrote recipes down! Wonderful website; thankyou for sharing
658	Thu Nov 8 2007 18:07	Peter Antonell	[email protected]
	I first visited this web site about two years ago. I have subsequently retired from the fire service after 30 years work. Since visiting my cousins in the north of Italy, I have wanted to make my own salumi. With the help of this web site, I'll begin the adventure! I live on the central coast near Watsonville; the natural humiidty and temperature should be helpful during the drying process. Thanks again!
659	Sun Nov 11 2007 11:51	Debra Jacobs	[email protected]
	I've learned alot about making sausages from your site. Ive made sausages since I was a kid with my mother but never knew why I was doing certain things. After my mother pasted on I stopped making sausages for about 15 years and got back into it about a year ago. Boy did I forget alot! Thanks for the refresher course and alot of recipes I either lost or were incomplete. Between what I have and your recipes I've managed to closely reproduce alot of what my mother and grandmother made sucessfully. I'm still trying to replicate Mamas hard salami and peperoni. I think it was proably dry aged as it hung in the bathroom in the winter then in the kitchen until used. I think it may be similar to your Salame-finocchiona based on color and texture. I've purchased bactoferm 52 and the Bactoferm LHP. My grandmother was Calabrese. Which starter would you recommend? Again thank you!
660	Wed Nov 14 2007 13:10	Bill Keyser	Rogija3 at AOL. COM
661	Thu Nov 15 2007 10:13	Guy Tozer	[email protected]
	Fantastic
662	Fri Nov 16 2007 04:26	divina a. rivera	[email protected]
	i want to try your recipes..
663	Fri Nov 16 2007 09:16	Scott Hill	[email protected]
	Simply the most complete site for this type of meat preparation I have seen. I can't wait to get started Scott, Ontario, CANADA
664	Sat Nov 17 2007 11:12	james brooks	[email protected]
665	Mon Nov 19 2007 01:05	Nanette Nelson	[email protected]
	I am looking forward to making my own sausage! I just don't trust the ingredients in store bought sausage. Thanks for a great site!
666	Tue Nov 20 2007 09:46	Michael Butt	[email protected]
	A brilliant site with the most fantastic recipes. Ca'nt wait to try them. I have developed a few good recipes by trial and error which i would love to share with you if you are interested. Best regards and keep at it from a South African fan.
667	Wed Nov 21 2007 13:17	CHUCK HAYES	[email protected]
	GREAT SITE. VERY INFORMATIVE.
668	Thu Nov 22 2007 07:07	larry seliger	[email protected]
	OUTSTANDING SITE
669	Sat Nov 24 2007 12:57	Bill Sand	[email protected]
	Thanks for the great information you post on this site!
670	Tue Nov 27 2007 23:19	Mr. Charles M. Griffin	[email protected]
	I am an African-American gentleman, born in Buffalo, NY. Buffalo has a large German, Polish and Italian population. I grew up eating sausage from these ethnic groups, cutlural diversity is what makes this country great!!!. Great website dedicated to a great food, thanks pal
671	Wed Nov 28 2007 13:25	werner reis	[email protected]
	you have created an excellent and friendly place to stop and have fun on the net. thank you for your effort.
672	Wed Nov 28 2007 21:20	Henri Adam de Villiers	[email protected]
	Thank you for your site it as so many recepies and i can't wait to make some of those sausages. I'm going to make pork and beef this saturday, i'll let you know the result .And again Thank you. Henri
673	Fri Nov 30 2007 10:01	Steve Blair	[email protected]
	Just getting into the whole sausage thing, thank you for your great site and ideas.
674	Thu Dec 6 2007 00:25	ED SNIEZEK	[email protected]
	Thank you so much i have always wanted to try making sausage but never had the knowledge or nerve. Now because of You I have enough nerve to get started. Thanks for all the fantastic information. As soon as I'll absorb more of it I will get started. Ed
675	Sat Dec 8 2007 18:59	Edward Hess	[email protected]
	nice selection, should be fun trying some of these with venison
676	Sun Dec 9 2007 17:45	John Heinen	[email protected]
	Len, Thankyou for freely sharing your expertise and hardwork. After visiting your site I am ready to venture into the world of sausage making. I am pretty excited about that. I built a monster smoker two years ago and have been working on perfecting some brining and smoking recipes. I had hoped that eventually I would get to sausage making. Well I have finally got all the pieces needed and your site helped me resolve some question I still had regarding curing and the science of sausage making. I will send you a few of my recipes when I get them completed. Thanks Sincerely John Heinen
677	Mon Dec 10 2007 08:32	Andrew M Lettice	[email protected]
	Great site full of useful information for all, from beginner to professional keep up the good work
678	Mon Dec 10 2007 14:37	ray	[email protected]
	i'm down for a few months with a broken ankle, and i really enjoy making sausages( i found this site on a engine search) but i could never find that old time flavor in the mixed spices i buy. i like that slim jim tang with the black and red peppers. i can't wait to try it...i found about 15 to start with. i ordered my culture and everything else today.i won't be up on my feet for a few weeks so i have time to prepare and plan.your site has kept me busy and my mind off the pain for 3 days...thanks ray
679	Mon Dec 10 2007 15:01	Bob Baldini	[email protected]
680	Mon Dec 10 2007 23:14	Gordon Shiplack	[email protected]
	Good site. Very informative.
681	Wed Dec 12 2007 15:26	Ellio Domenick	[email protected]
	Great Site. Packed with usefull information for the everyday maker.
682	Fri Dec 14 2007 13:03	Ben	[email protected]
	thank you for the excellent compilation of useful information.
683	Fri Dec 14 2007 19:52	Lynne Strange	[email protected]
	I live in the jungle and had no sausage recipe that I liked until I found yours! Thanks for helping an American have a taste of home deep in the Philippine jungle!
684	Thu Dec 20 2007 18:16	donald schuster	[email protected]
	I have always enjoyed making sausage.also eating it. Thank You
685	Thu Dec 20 2007 22:58	Richard	[email protected]
	Thanks for your time and patience in preparing this great site
686	Fri Dec 21 2007 18:26	Jon Ahrens	[email protected]
	I was so tired of store-bought sausage, I thought I would make my own. Your site opened my eyes to numerous ways to prepare sausage. Thank you for taking the time to setup and document all this information. I am often to the local culinary arts store to purchase the right equipment. And, on the way home, will stop at my butcher.
687	Fri Dec 21 2007 22:03	Jeff Wood	[email protected]
	Finally! At last, someone who knows what they're doing!
688	Fri Dec 21 2007 22:46	Roy McKinney	[email protected]
	love your recipes
689	Sun Dec 23 2007 20:11	Brian K King
	Glad to have found your site. just what I have been looking for. Thanks so much for taking the time to share all the information with the rest of us. Brian King
690	Mon Dec 24 2007 13:49	David Stalker	[email protected]
	from NY just stoppen by to check out the site Merry Christmas
691	Wed Dec 26 2007 11:42	Kevin Walsh	[email protected]
	Just wanted to say thanks for taking the time to put together a very informative site. I just got a sausage maker for xmas and I am looking forward to making sausage. Again thanks.
692	Wed Dec 26 2007 12:16	Mr. Sami Kuosmanen	[email protected]
	Hello len: Excellent pages. I was taught in Vancouver B.C.Canada by Horst Balthes and later put up my own sausage firm Wurst Fennica in Helsinki Finland. Nowadays I make sausage at home and for friends. Sausage making is an art. Yours truly Sami Kuosmanen
693	Sat Dec 29 2007 03:25	Rag	[email protected]
	Member of BBQ Central Forum
694	Sat Dec 29 2007 08:47	gene borza	[email protected]
	i have been making sausages for about 5 years & still have a lot to learn however until i discovered your website i had no clue of where to start.i have a very high stress job and making sausages is a form of mental therapy for me(they don't yell at me)my children / friends & i(wife is a vegetarian)really enjoy the finished product thank you for all of your help. HAPPY HOLIDAYS gene borza N.Virginia
695	Tue Jan 1 2008 13:49	Big R	[email protected]
	Starting my own business, been hunting big game for years, looking to make venison, elf, moose, and maybe pheasant sausages.
696	Tue Jan 1 2008 15:25	connie sands	[email protected]
	I love your site very informative
697	Wed Jan 2 2008 14:23	Wallace C. Evane	[email protected]
	What a great job you did on this! I was facinated with it. My Italian buddy,Angelo, makes me suppressa and sausage.That is what got me interested. He makes his suppressa like the old-time Italians did by hanging them in his well hole with an earthern floor. The old-times used their earthen floored cellars. Angelo said if one goes into the cellars in Loretto, He will see nails all over where they hung their suppressa. My buddy said one can make them using a non-auto defrost refrigerator. I got one and make suppressa once in it. I did not get the "muffa"-mold on it,however,it tasted good. MY greatgrand children loved it. I am now hanging about 30 pounds that Angelo made and again, no "muffa". After reading your excellent article, I found out my frig is an automatic defrost type.Today, I followed your advice and disconnectedthe "button" thermostat in the freezer compartment. I am worried about frost biuld up and causing a problem. If it happens, I think I will install a switch so I can manually turn on the defrost. What do you think? Well, thank you for putting such a great article on the web for people like me! I also like your recipes on the site. You must be a handy guy,also, a chemist besides? Wally Evance
698	Wed Jan 2 2008 18:22	HUGH GILCHRIST	[email protected]
	I am a small distributor of seasonings for fine sausage makers. A customer inquired about Mortadella old or real Italian style, any ideas would help. Thanks
699	Wed Jan 2 2008 21:01	alann karow	[email protected]
	I'm struggling trying to download your recipes for sausage. It's very frustrating.
700	Thu Jan 3 2008 12:52	Nata DeVole	[email protected]
	I am starting an interest in charcuterie. I have made italian sausage with my brother. Just looking over your site. Do you ever have classes?
701	Thu Jan 3 2008 20:52	jc	[email protected]
	are you THAT len poli?
702	Fri Jan 4 2008 02:32	madvac	[email protected]
	Love your web pages! I am searching the web for information on how to make dry cured/smoked salamis, in particular, I want to reproduce Hungarian PICK and the German jager salami. Thank you for the info. Best info I have found yet.
703	Fri Jan 4 2008 09:53	Merle Bird	[email protected]
	I'm pleased to find your web site. Keep on truckin'.
704	Sat Jan 5 2008 05:03	Michael
	I have been getting ready and gearing up for sausage making. I am really excited about this. I have been reading on it for awhile, just to try and make sure I do it right before doing it. I'm a bit cautious I suppose. I just want to make sure I have everything ready and prepaired as I take this seriously. I came across your site and was amazed. Your site stays on the top of my bookmarks now. Do you by chance have a book out? As I have seen and purchased some from amazon.com on sausage making. If you don't, you should. It would be a best seller. Thanks for all your time with this great site =)
705	Sun Jan 6 2008 16:40	joe laurenzano	[email protected]
	I am trying to start making my own semi-dried sausage, as in calabria. Italy, any inout for this, thanx
706	Tue Jan 8 2008 18:00	keith arney	[email protected]
	i realy enjoyed reading your site very informative
707	Tue Jan 8 2008 20:31	Gary Keys	[email protected]
	Thank you Mr. Poli for your great web site. I grew up in the 1950's in a great Italian neighborhood in San Rafael. Our neighbor was a master sausage maker so I have missed the oldtime flavors of Salame, Mortadella, Procioutto etc. Your recipies and tips are superb and I can now share these products with my children. Thank you again. Gary Keys
708	Wed Jan 9 2008 21:19	Paola	[email protected]
	Felicitaciones tienes la mejor pagina de elaboracion de embutidos (sausages). Te quiero hacer una consulta relacionado con el sabor y olor de las salchichas (flavor). Hago salchichas (frankfurters) con una condimentacion igual siempre, pero hay ocasiones que resulta con mejor sabor que otras, uso un cutter y luego paso por un emulsificador coloidal, crees tu que la temperatura de la que sale del emulsificador tenga alguna influencia en la calidad, crees que los sabores se conserven mejor si se obtiene la emulsion a mas baja temperatura, mejor dicho se deteriora el flavor si la temperatura se eleva??? Que me recomiendas hacer para obtener un mejor flavor un mejor producto.. Gracias espero que me puedas ayudar.
709	Wed Jan 9 2008 21:22	Paola	[email protected]
	Felicitaciones tienes la mejor pagina de elaboracion de embutidos (sausages). Te quiero hacer una consulta relacionado con el sabor y olor de las salchichas (flavor). Hago salchichas (frankfurters) con una condimentacion igual siempre, pero hay ocasiones que resulta con mejor sabor que otras, uso un cutter y luego paso por un emulsificador coloidal, crees tu que la temperatura de la que sale del emulsificador tenga alguna influencia en la calidad, crees que los sabores se conserven mejor si se obtiene la emulsion a mas baja temperatura, mejor dicho se deteriora el flavor si la temperatura se eleva??? Que me recomiendas hacer para obtener un mejor flavor un mejor producto.. Gracias espero que me puedas ayudar.
710	Thu Jan 10 2008 18:40	Steve gomes AKA blind meat cutter	[email protected]
	I am blind and enjoy making fresh Italian sausage. I want a new challenge so I am going to check this nice web site out and see what I can learn.
711	Sat Jan 12 2008 16:30	Gaetan L�pine	[email protected]
	A very interesting site... I have try a lot of your receipy with great success a very good job. Gaetan
712	Sun Jan 13 2008 15:15	Tom Mackiewicz	[email protected]
	Great Web Site. I am a Home based sausage maker . I eat all that I make. I would like to make some of your reciepies but cant seem to get them to come up for viewing. Do you have a site for your loyal followers that shares more? Thanks TMAC
713	Mon Jan 14 2008 07:48	Ken Mackiewicz	[email protected]
714	Mon Jan 14 2008 15:11	Ken Mackiewicz	[email protected]
	I was looking at your clone for Johnsonville Brats and have a few questions. What is Sucrose,Phosphate and citric acid and where can they be purchased along with MSG. Also I am assuming that you are using ground mustard seed?
715	Mon Jan 14 2008 22:17	roger ramponi	[email protected]
	great recipes, I raise hogs & beef cattle and enjoy trying new foods. When I butcher there is always trimmings for sausage. These recipes are about the best I have found.
716	Wed Jan 16 2008 12:43	Ken Mackiewicz	[email protected]
	Very good site. I have never seen such an extensive coverage on sausage making good job.
717	Wed Jan 16 2008 16:11	Rick Blair	[email protected]
	very interesting site I'll be back for some recipes
718	Wed Jan 16 2008 16:19	Bill Bradshaw	[email protected]
	Your site and information has been an inspiration to me. Thanks I always enjoy the tour. Bill
719	Thu Jan 17 2008 10:18	Carl Donaldson	[email protected]
	great site!! been looking for this for a long time.I live in Montana and try to make the most of the wild game, but not had much luck with my own concoctions at all. Thank you
720	Thu Jan 17 2008 16:41	Mary Donaldson	[email protected]
721	Fri Jan 18 2008 01:13
722	Fri Jan 18 2008 19:37	David Stasiulewicz	[email protected]
	This is one of the most complete sausage recipes networks I have seen.
723	Sat Jan 19 2008 08:46	Ray Caputo	[email protected]
	I'ma gonna starta todaya
724	Sat Jan 19 2008 14:49	Andrew Lynch	[email protected]
	Thanks for your web page.
725	Sat Jan 19 2008 19:23	Lee Matejcik	[email protected]
	Would just like to thank you for the knowledge and recipes you share on this great web site. My journey into sausage making begins.
726	Mon Jan 21 2008 13:26	pete lakers	[email protected]
	the best assortment of recipes I have found -hope to try somm of them soon
727	Mon Jan 21 2008 21:21	Steven Mailhoit	[email protected]
	Very interesting and helpful website I can't wait to try some of the formulations. I learned alot. Thank You
728	Wed Jan 23 2008 01:19	Joseph Herrmann	[email protected]
	Hello! very nice page and great information. I have recently begun making all types of dried sausage , mortadella, hams etc. I continually read up on the lost art and happen to run into your page.
729	Wed Jan 23 2008 21:53	Roger N. Pannabecker Sr.	[email protected]
	I have a brother in Los Gatos. Price is driving me to make my own sausage.
730	Thu Jan 24 2008 01:00	paul	[email protected]
	First time,have not checked it out yet.
731	Fri Jan 25 2008 13:13	Jeff Golden	[email protected]
	WOW!!! What a great web site! I can't thank you enough for all these great recipes. I can appreciate all the hard work it took to put this together. Cheers!
732	Fri Jan 25 2008 18:18	Joseph John Forster	[email protected]
	exelent
733	Sat Jan 26 2008 10:58	Jay Everall	[email protected]
734	Sat Jan 26 2008 17:06	Peter Njo	[email protected]
	excellent web site. Thank you so much for this wealth of information. LOL! Just wondering. Please for the life of me, as controversial and harmful as MSG has turned, why do you even suggest it in your Italian sausage recipe? I am endevouring into homemade sausage with a Kitchenaid stand mixer and its attachments. It makes me wonder that only two plates are available with their food grinder. Any ideas for the Kitchenaid and sausage making? Again, thank you for all your excellent information in this site. Peter
735	Mon Jan 28 2008 11:50	Richard	[email protected]
	Thanks for a great site!!!
736	Tue Jan 29 2008 10:28	Scott Lovely	[email protected]
	just found your site... awesome!!
737	Tue Jan 29 2008 12:59	james muirheid	[email protected]
	This is the very best site I have found on meat curing and sausage making for the home craftsman. I will be visiting your webpage often. Many thanks for sharing this good info.
738	Wed Jan 30 2008 23:28
739	Fri Feb 1 2008 19:58	Vincent Grace	[email protected]
	thankyou to find a decent site like this is bloody hard cheers from New Zealand
740	Sun Feb 3 2008 08:03	Brian Foster	[email protected]
	Thanks for a great website!!
741	Mon Feb 4 2008 00:33	Larry chan	[email protected]
	very informative and a great assistance, thanks
742	Tue Feb 5 2008 21:17	jayne	[email protected]
	I haven't looked too much yet but bought a grinder and want to make sausage with little fat and good meat.
743	Sat Feb 9 2008 19:36	Brandon Brown	[email protected]
	Your site is fantastic. I run the charcuterie dept. at King Estate winery in Eugene, Oregon. I frequent your site daily for ideas, tips, and answers to my many questions concerning dry curing. I say thanks and keep up the great work. My personal favorite so far is the Lonzino, but i must say the buckboard bacon that will be ready soon has me intrigued. Thanks again Brandon Brown Charcuterie Dept. King Estate Winery
744	Sun Feb 10 2008 10:29	G. ellis
	Great site, I was browsing trying to find a good recipie for making sausages with apples and moose meat. Tks,
745	Sun Feb 10 2008 11:53	Donald J. Leyshon	dleyshon
746	Sun Feb 10 2008 11:55	Don Leyshon	[email protected]
	Once again, I really enjoy you recipes. Used a number of them with success. Keep them coming, best site ever. Thanks.
747	Sun Feb 10 2008 14:55	gregory galazin	[email protected]
	what a great web site you have. thank you.
748	Tue Feb 12 2008 15:10
749	Tue Feb 12 2008 15:22	tip b.	[email protected]
	i am looking for a recipe for pickled hot links.
750	Tue Feb 12 2008 23:20	John Hayter	[email protected]
	just browsing again, All of the recipies I have tried from this site have been worth the time spent to make the sausages. Exellent
751	Thu Feb 14 2008 14:07	Walker Sandlin	[email protected]
	Thanks for the great website.
752	Fri Feb 15 2008 07:31	Jaap Kuiper	[email protected]
	Thanks for building up such a great site! Grew up in The Netherlands, love my sausages, especially french and italian. Can't get them here in South Africa where I live now. Going to make them! Especially the milano and cacciatore salamis.
753	Sun Feb 17 2008 02:48	laurie coates qld australia
754	Sun Feb 17 2008 02:55	laurie coates qld australia	[email protected]
	very interesting comparing the methods of making from north of the equator to downunder
755	Wed Feb 20 2008 16:10	Randy Arnold	[email protected]
	Very interesting site. Most informative site I have visitied.
756	Thu Feb 21 2008 16:40	Dr. Mohammed Farooque	[email protected]
	Your website is a gtear site to learn as a student or as a professional.Thanks for your great effort.
757	Tue Feb 26 2008 17:13	janet snider	[email protected]
	Hi, I have been desperately searching for recipe to make chicken meat sausages like he ones sold at Wild Oats. They are the best sausages I've ever eaten, but they're expensive. I want to make them myself. Your site is the closest I've found to a recipe for chicken sausage. I'd love to see more. Thank you, Janet.
758	Wed Feb 27 2008 17:32	lenny bear	[email protected]
	Will try you sausage making Last ones I made the dog got for dinner not to good at huh !!!!
759	Thu Feb 28 2008 15:18	S Whitt	[email protected]
760	Sat Mar 1 2008 19:18	Peter Tsiourlis	[email protected]
	excelent site I enjoy going throught it
761	Wed Mar 5 2008 15:46	Tony Rossi	[email protected]
	Thanks for all your tips. Great website we make swiss sausage all the time but now I am going to start drying it. We have put together a growth chamber one that is used to grow plants you can adust the temperature and humidity with it can not wait to try it. Thanks for all your info.
762	Wed Mar 5 2008 19:35	Boris Skladan	[email protected]
	Many thanks for grate site.I'm making sausages for past 30 years but thanks to You it is time to start with salamies.
763	Thu Mar 6 2008 06:09	Marcel
	Very nice site, lots of information, THANK YOU
764	Sat Mar 8 2008 16:40	J. Baddick	[email protected]
	Having trouble accessing a recipe.
765	Sat Mar 8 2008 23:13	Dan Miller	[email protected]
	Thanks alot for all the info...!..
766	Sun Mar 9 2008 00:11	JimO	jimo345@aol .com
	stuffing sausage,grinding meat,grabbing bewbies man stuff
767	Mon Mar 10 2008 18:58	johnny	[email protected]
	i have been using one of the breakfast sausage for over a year or so now. awsome web site
768	Mon Mar 10 2008 19:30	Marc Andre Choquette	[email protected]
	Hi Len, I love your site, I am just getting into sausage making at home, I can't wait to try more varieties of sausage, thanks for sharing all your info. Bless you for your love and passion of cooking ! MAC
769	Tue Mar 11 2008 16:08	Paul Maujean	[email protected]
	I am just starting making my own salamis and sausages, following a hobby of a friend of mine. Discovering your website was a godsent. It has more information than I could dream was ever available, in simple language and so well laid out. I am really looking forward to experimenting; and my friend is over the moon too. Thank you. Paul Maujean (From Down Under Aussie)
770	Wed Mar 19 2008 11:42	Jason Prawdzik	[email protected]
771	Wed Mar 19 2008 21:57	Paul Di Marco
	Hi Len, You are a superstar! Awesome job at organizing and sharing all of your fantastic information. Best sausage site in the whole internet! I've made two types so far, tasted one (which was a mix of a bunch of the hot italian sausages) and can't wait to taste the other (greek loukaniko). Eventually i'm sure i'll get around to trying some of the other ones :) Paul Di Marco Montreal, Canada
772	Thu Mar 20 2008 18:08	Jeff Perenchio	[email protected]
	Wow, great site, wonderful and useful information, and written so anyone can understand! thanks.
773	Fri Mar 21 2008 17:17	Helene	[email protected]
	PLEASE HELP! I tried to open the .pdf for "PORTUGUESE CHorizo" and the file is damaged. I'm desperate for this recipe! Can you/anyone send them to me?
774	Sun Mar 23 2008 11:03	Karl	[email protected]
775	Sun Mar 23 2008 14:59	John Panarello	[email protected]
	Len, GREAT Site!!!!!!
776	Tue Mar 25 2008 10:51	Kelly White	[email protected]
	best sausage making site i've found , this is getting addicting
777	Tue Mar 25 2008 13:14	Ted grieb	[email protected]
	Len, I have had trouble opening the recipes for hunters sausage, and the soppresetta. ted
778	Wed Mar 26 2008 21:29	Carmen Quagliata	[email protected]
	Wow! What a site. Was just turned on to it by a new butcher friend from Tennessee. I've done a lot of basic salami making over the years but was too intimidated(or under educated)to try fermentation in the salami or to make Copa which I love to eat. I have a couple of questions on copa curing and aging. I'll be e-mailing you soon if you don't mind. Thank-you
779	Thu Mar 27 2008 14:35	lanny kniert	[email protected]
	LEN--I COULD NOT GET THROUGH ON YOU OTHER E-MAIL ADRESS---CAN YOU TELL ME WHEN I SHOULD START CUTTING OFF THE HUMIDITY TO MAKE SOME DRY ITALIAN SAUSAGE GO EXTREMLY HARD LIKE THE OLD PEPERONI---I AM CURRENTY DOWN TO 50-60% AND ITS BEEN 12 DAYS