My first attempt at making sausage was a mixed bag. The Italians (made from the incredible book, Charcuterie by Michael Ruhlman and Brian Polcyn) were very flavorful but the texture was off because I had to finish them in a food processor after my meat grinder kept binding up. The texture was too fine so it compromised the juiciness of the […]
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 […]
Eat Wisconsin 