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The Art of Sausage Making
Stanley Feder, founder of Simply Sausage, walks us through what it takes to make truly outstanding links. (03:40)
Produced by: Brendan McCabe
Related:
For German Butchers, a Wurst Case Scenario
As Germans turn to American-style supermarkets, the local butcher—a fixture in their sausage-happy culture—is packing it in
January 2010 |
By Andrew D. Blechman
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Comments (1)
i'm 60 year old retired teacher and want to do like you one day how do you do to get all the saussages of one batch all equal in lengh isit a machine or you who give the twist manually bravo again i can tell you do it with calm and love bravo again the saussag here in algeria is done but with no pride i want to do it first 200 pounds a day but with love and hyhiene like you we have only merguez really i would like to encourage a bigger sausage of course as you know with no pork . this product would be either used for breakfast or grill .i wished to keep in touch and maybe you'll find in your hart to answer some questions specially about temperature to store food or finished products and of course the famous tips if not i understand and just wish you the best you inspired me really especially your calm and professional attitude Sincerely khaled
Posted by khaled on April 4,2012 | 08:09 PM