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Welcome to Ruhlman.com where I write about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting — hope you’ll join the conversation.
Translating the Chef's Craft for Every Kitchen
How To Make Sausage
Earlier this spring, my high school pal, JD, called and asked if I wanted to make sausage on Saturday. It's much easier with a few folks to spread out the work, but I wasn't prepared for something like 50 pounds of sausage. Nor did I expect JD to film the event. But, ever the overachiever, he did. Our other pal, Mac, the bearded one, joined us. So please forgive the Saturday shadow and numerous chins and the unscripted nature of the video and my limited editing skills, but do follow the basic steps to awesome sausage. There are five, follow them all, keep your meat really cold, and you'll have great links (or skip step 5 and make patties or use it loose). It's summer grilling season and there's ...
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