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easy sausage wrong Printed From: Foods of the World Forum Category: Other Food-Related Topics Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it! URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4623 Printed Date: 26 March 2026 at 20:33 Topic: easy sausage wrong Posted By: Tom Kurth Subject: easy sausage wrong Date Posted: 18 April 2016 at 17:26 I was listening to a podcast this AM. Slate--Working: The "How Does a Butcher Work" edition. they were interviewing a chef/restaurateur from D.C., I think. He runs his own butcher shops to supply his restaurants. He said, "Sausages are easy to make (slightest of pauses) wrong." Continued to say it all comes down to meat-to-fat ratio and emulsification. Exactly what I've gathered from hanging around this place. ------------- Best, Tom Escape to Missouri

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