Sausages

Prerequisites

Before studying this chapter, you should already

• Have read “How to Use This Book,”, and understand the professional recipe format.
• Have read Chapter 11, “Cured and Smoked Foods,” and have achieved a thorough understanding of salt curing and nitrite/nitrate curing mixes.
• Be able to identify primal meat cuts and have mastered basic meat fabrication.

Awell-made sausage is nothing less than a masterpiece. Each type of sausage has its own unique mouthfeel and distinctive flavor. Some are mild and subtle, while others are strong and aggressive. All are expressions of the culinary magic that happens when you mix meat, fat, and salt.