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Michael Ruhlman and Brian Polcyn combine to demystify traditional charcuterie by providing readers with all the essential recipes
Use size A16 (8
30-42mm in diameter
Black & Red
Homemade Sausage Salami Making Michael Ruhlman and Brian PolcynChris Carter & James Peisker Written by an experienced team from Porter Road Butcher in Nashville, youll learn what meat cuts to use, how to grind, stuff and twist to make the ultimate homemade sausage. It features step by step instructions along with recipes for both classic and more innovative sausage creations. These include Andouille, Chorizo and a Nashville Hot Chicken Sausage to name a few. It also has a dedicated chapter for using sausages in
US$ 114.00
US$ 106.50