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Italian Sausage

Ever since I bought Michael Ruhlman and Brian Polcyn’s Charcuterie: The Craft of Salting, Smoking, and Curing I have wanted to start making my own sausage.  I decided to start with a universally loved sausage, the Italian.  In Charcuterie, the authors have two recipes; sweet Italians and spicy Italians.  I liked the ingredient list for the […]