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	<title>Michael Ruhlman &#187; sausage</title>
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	<description>Translating the Chef’s Craft for Every Kitchen</description>
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		<title>How To Make Sausage</title>
		<link>http://ruhlman.com/2010/06/how-to-make-sausage/</link>
		<comments>http://ruhlman.com/2010/06/how-to-make-sausage/#comments</comments>
		<pubDate>Thu, 17 Jun 2010 17:27:37 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Charcutepalooza]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[how to make sausage]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=4961</guid>
		<description><![CDATA[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, [...]]]></description>
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		<slash:comments>70</slash:comments>
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		<title>How To Grill a Sausage</title>
		<link>http://ruhlman.com/2010/05/how-to-cook-a-sausage/</link>
		<comments>http://ruhlman.com/2010/05/how-to-cook-a-sausage/#comments</comments>
		<pubDate>Fri, 14 May 2010 13:01:18 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Charcutepalooza]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[thermometer]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=4810</guid>
		<description><![CDATA[Earlier this week, I shot a video on grilling for a new digital magazine being created by Sideways.  I did a spatchcocked chicken, grilled asparagus and also sausage, because, after the infrenal boneless skinless chicken breast, it's the most overcooked meat in America, and yet it's rightly beloved here. In my experience people err because [...]]]></description>
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		<slash:comments>54</slash:comments>
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		<title>How To Make Grits(Sauteed Grits with Sausage and Poached Egg)</title>
		<link>http://ruhlman.com/2010/02/how-to-make-gritssauteed-grits-with-sausage-and-poached-egg/</link>
		<comments>http://ruhlman.com/2010/02/how-to-make-gritssauteed-grits-with-sausage-and-poached-egg/#comments</comments>
		<pubDate>Wed, 24 Feb 2010 14:01:17 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Charcutepalooza]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[grits]]></category>
		<category><![CDATA[sausage]]></category>

		<guid isPermaLink="false">http://blog.ruhlman.com/?p=4259</guid>
		<description><![CDATA[Sauteed grits with poached egg and sausage, photo by Donna Over the weekend I was working on a recipe based on the traditional low country dish, shrimp and grits.  I’d found excellent grits from this company at my grocery store, I tapped my friend and former instructor Eve Felder for her recollections of growing up [...]]]></description>
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		<slash:comments>85</slash:comments>
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