Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
For years I thought sausage was very exotic and difficult to make. While it is true perfect commercial sausage with just the right emulsion and keeping power is tricky, homemade sausage is very easy, it’s simply ground meat seasoned with spices with a certain proportion of fat so that it cooks up moist and juicy. You don’t even have to grind the meat—your butcher can do it for you. If the meat is too lean, he can grind in some extra fat. And, since you won’t be keeping sausage more than a day or two, you won’t be needing the nitrates and additives that are in commercial sausage.