Comments on: A Family Tradition of Sausage Makers: Otto’s Sausage Kitchen (video)

By: Rebecca Gerendasy

Rebecca Gerendasy — Wed, 03 Nov 2010 20:10:29 +0000

I know the flavor you have created is beyond what one could find in most stores. We recently purchased some locally raised pig and the taste and texture is wonderful! Factory farms have ruined what meat ought to taste like – or, at least, what it used to taste like. I can only imagine how good your fennel sausages are!!

By: Don Speranza

Don Speranza — Wed, 03 Nov 2010 13:45:32 +0000

When I moved to Portland in 1975 I found it lacking in the comfort Italian foods I grew up on in Rochester, NY. So out of necessity I began making my beloved Sicilian style fennel sausage. All these years later I am still making it but now have the added pleasure of making it from pigs that we raise on our small farm in SW Washington.

By: Rebecca

Rebecca — Sun, 21 Dec 2008 03:37:02 +0000

Glad you stopped by, Flick. Otto’s is one of a kind. Are there some traditional sausage makers in your area? Would love to add them to my next-time-I’m-there list!

@Lorelle, I never thought about elk or deer sausage…but why not!

By: Flick

Flick — Sat, 20 Dec 2008 12:40:58 +0000

Arrived at this post via Lorelle’s Twitter: what a treat! The video was very well shot and I loved the mini-interviews with the all the different generations. Of course, the sausages made me so hungry I think I might have to actually go and buy some locally made sausages this weekend!

By: Lorelle

Lorelle — Fri, 19 Dec 2008 22:37:38 +0000

When I was growing up, we raised cattle and hunted deer and elk, so beef and other hoofed creatures made into sausages were part of our life, but we didn’t “make” them, we just provided the ingredients. This is fascinating, seeing the other side of the process.

Thanks!