Italian sausage, sweet from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on August 02, 2011

    The flavor of this sausage is fantastic. The texture was not perfect though but that's because I had overcooked the sausage. See the whole process here - prep http://egullet.org/p1825297 , grinding http://egullet.org/p1825303 , stuffing http://egullet.org/p1825434 , the grilled sausages http://egullet.org/p1825434 I followed the recipe more or less as it, but I added the fresh herbs specified in the spicy sausage recipe (oregano, basil).

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