Scottish emigrant living in Alabama here. My sausagemaking is concentrating on things I can't get here, or can't get at a price that doesn't make my eyes bleed!
So far, Lorne sausage is sorted, I have the dried blood to make black pudding, I need to get some fatty pork to make Yorkshire polony and to make bangers (now that I have a rusk recipe I am happy with).
So yeah. Howdy y'all!