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“With the kickoff of summer underway this Memorial Day weekend, tis the season for sausage, finally. Though I would argue all seasons are sausage-worthy, warm weather means the grill-able meat tubes fly out of the case at an alarming rate, and I must be on my toes to keep up with demand.
Over the past year or so, I’ve really tried to focus on improving my sausage making technique, whether they be fresh, smoked or cured (the latter being the thing I have only just begun to dabble in.) At this point, I’ve messed up so many batches, and succeeded in making a few exceptional sausages, I can now begin to offer advice.
So, if you are looking for a few extra tips (many of these you will already know if you have read any books about making sausage, but hopefully a few should be new) to help supplement some preliminary knowledge, read on…”
