Omnivorous Adventure

I never knew "meatheads" could be a term of endearment, but when Bob Delmore, one of the faculty members in CSU's Department of Animal Sciences, nicknames your group as much, it's kind of amazing. There was meat, so much meat, so much sausage making and then eating. We learned about casings, protein structures, sodium nitrate, and the list could go on. We made sausage in the refrigerated rooms, teeth chattering but loving every minute of it. We made chorizo, bratwurst, Italian sausage and langoustine.  And the consensus was that the langoustine was the best; it had a great kick to it, which was probably the result of our amazing job making it!