I'd never made sausages before, and so I thought I'd ask all the crowd who showed up today what was in their sausage, in order to learn better how to make a good one. 14 different kinds of sausage!

(I apologize in advance for mangling anyone's name.)

Greet & Susannah:
Chicken, bacon, havarti cheese, granny smith, rosemary
(we're eating this now for dinner, and it's a trifle dry. More bacon, I think,
equal to the chicken.)

Kim & Michael:
Pork, onion, basil, parsley, sage, oregano, garlic, salt & pepper

Teresa/Katerine:
Pork, maple syrup, onion, sage, milk, salt & pepper

Octavio:
Pork, habenero cheese, jalepeno cheese

Umble:
Pork shoulder, trimmed of fat, granny smith/fuji, thawed cherries, cinnamon,
salt (will add pepper next time)

Rebecca:
Turkey, italian seasoning, riesling, salt and pepper AND
Lamb, Mairie Ceilidh's moroccan spice rub, cumin

Sarah:
Beef, LA Cajun Hot Season Blend, Minced garlic, onion, salt

Romas:
Pork shoulder, bacon, cooked onion in rosemary olive oil, caraway, mustard seed,
allspice, grains of paradise (from 16th c German bratwurst recipe, but with
Lithuanian spices)

Matthew:
Chicken, maple syrup, onion, parsley, garlic, italian seasoning, salt and pepper
(and other misc. spices that couldn't be remembered after the frenzy of the
muse.)

Grainne:
Chicken, goat cheese, dried cranberries, onion, garlic, Bell's seasoning, salt

Matt & Kelly:
Ground sirloin, chicken, turmeric, powdered mustart, cardamom, ginger,
coriander, salt and pepper

Adsiltia:
Barley, fatty bacon, caraway seed, pepper, kosher salt, bay leaf, onion (from
Estonian Christmas Sausage, in a book Home Sausage Making)

Simon:
Boston butt, raw onion, fresh basil, cumin, roasted red pepper, splash of olive
oil, hot marinated olives, greek peppers, sweet red peppers, capers, pizza
seasoning, liquid smoke, salt and pepper.