Content about Tablespoon
February 23, 2009
Make the perfect topping for your pizza.
For the sausage novices, nothing could be quite so easy as this recipe from Michael Ruhlman's Charcuterie. Because I was using it straight away I had no need to stuff it into casing only break them free a moment a latter. I essentially just mixed everything together, ground it on the small die of my meat grinder, and cooked it. It was about as time consuming as cutting up a bunch of vegetables. And since I...
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All content copyright Nick Kindelsperger and Blake Royer.
