Good day all. Charles here in El Paso, Texas. I have been making sausage since 2008 after not being able to readily get quality sausage in El Paso. Hey - I am from Chicagoland and was raised with many traditions of being from Polish and Bohemian/Croatian decent. My friends, enemies and acquaintances joke that I am the “Sausage King of El Paso.” I am not into titles and don’t take myself that serious, so I wouldn’t go that far. I am more or less a sausage hack and I am fine by that.
I have been a customer of Walton’s for multiple years. I have enjoyed the wide/fine selection, and by far the fastest shipping of all of the vendors for similar products.
When it comes to sausage, I stick to the basics - fresh, smoked, poached and boiled sausages. I have tinkered in dry curing (no one died either), but will need to hone my setup before journeying down this path again. I am interested in ethnic sausages and recreating soon to be forgotten products (i.e. Prasky, Jaternice, et al).
My approach to sausage making continues to evolve. I retired from the drink (I haven’t filed paper’s with the league office yet or anything like that…but pretty sure I am done) and picked up eating a Paleo Diet. I have been playing with multiple homespun Paleo recipes (not sure if carrot binder or phosphates are Paleo or not…but I am still using them), including a Jolokia ground chicken jerky with chia seeds. Don’t judge until you try it!
I am a desk jockey by trade, however have multiple interested outside of work including over engineering everything including sausage making, gardening, wood working and music appreciation. I often day dream of starting up a stoner food wagon (working title is Stoned and Starving…would sell interesting flavor mixes of meat and non-meat sausage sticks, ground jerky and potato/beet chips) and/or a custom chair and table operation. One of these days…were would we be without wishful thinking?
Look forward to learning more from everyone on this forum. Life is much better with sausage. Cheers!