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 f***m. Life is much better with sausage. Cheers!