Hey NorCal Kid. I made the brats last night. Did not have dry mustard, but read conversion from prepared to dry and used it. Flavor was still lacking so added some garlic (I'm Italian so garlic goes with everrything, right?). Best brats we've had. Thanks!

dauber, or it's longer version, muddauber came about as I used to be a stone mason. There was a fellow at one of the masonry supply places who was really, really good at carictures. After a good bit of prompting, he finally drew one of me and labeld it "muddauber" Being proud of my trade, I quickly ...

Hi all. Found your site yesterday and immediately joined. Been making various sausages for 5 months now. Having a blast and everyone is enjoying the products. So much more to learn, of course. May we never stop learning and doing. I live is East Central Alabama on Lake Martin. My food moto: I can re...