Homemade Sausage: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home by James Peisker & Chris Carter

Author:James Peisker & Chris Carter [Peisker, James]
Language: eng
Format: epub, pdf
Publisher: Quarry Books
Published: 2015-12-14T17:00:00+00:00

THE SMOKERS

Ah, the smokers. In today’s modern and health-conscious age, smoking—and consequently people who smoke—are often frowned upon because of the damage done to their lungs and speedy deterioration of their health.

In the sausage world, however, smokers are coveted, glorified, and overall desirable and delicious. In the sausage world, “smokers” aren’t classified as people who smoke; they are classified as sausages that are smoked by people.

In reality, any sausage in the whole entire world could be thrown on the smoker and given that extra layer of rich, woody, delicious flavor. For that matter, almost any consumable product could be afforded said opportunity, but the following three links are our go-tos when it comes to the smoker—meaning, they are always smoked, and they are never served fresh. These sausages emerge from the clouds with slightly taught skin and beautiful char marks that get our mouths watering and our nostrils flaring.

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