Bruce Aidells' sausage making started as a "starving" cancer researcher in London. "Starving", that is, for a more edible sausage than the British staple "bangers". He set out one night to make his own sausage to satisfy his craving. The results were bigger than he imagined as he returned to the states to work on his post-doctorate and took a turn at making and selling sausages to local restaurants. Eventually he hung up his lab coat and founded the Bruce Aidells Sausage Company in 1983. Today the company offers over 25 varieties of sausage and cured meats available at many prominent
restaurants and grocery stores as well as nationwide through the "Harry & David" catalogues.
Always working on new food developments, Bruce has authored seven cookbooks. His latest book, co-authored by Denis Kelly " The Complete Sausage Book" (Ten Speed Press) is chocked full of sausage recipes and recipes that use sausage. Also by Bruce and Denis: "
Remember when meat used to melt in your mouth? On The Radio Kitchen, Bruce talked about how meat today is raised to be less fatty. This is great for dieters, but sometimes leaves a lot to be desired for taste. His passion these days is creating recipes and techniques that bring out the flavor of meat. Among the things Bruce talked about for bringing back the flavors of meats is the vanilla pork brine recipe.
