SAUSAGE = MEAT PERFECTED The story of the sausage is a humble one Sausages were originally created as a means to expand the useful portions of an animal In the days before refrigeration, easy transportation, and canned dog food, when an animal was slaughtered, it was essential that none of it went to waste People discovered that by chopping up the less desirable parts of the animal, adding salt to them, and stuffing them into various other bits of the animal (say, the intestine or stomach), they could create a food that not only lasted longer than fresh meat but also was in fact quite tasty in its own way Thus sausages were born As with many other foods—like duck confit, fruit jams, or beef jerky—what was once a means of preservation, an act of necessity, is still practiced today because the end result is so freaking delicious I mean, is there anything more humble yet so perfect as a well-made sausage? Evolution has done a pretty darn good job of producing delicious hunks of meat for us to enjoy, but with the sausage, we Mother Nature one better: the right fat content, the right sodium content, proper seasoning, and perfect texture are built right in How many pork chops can claim that? And to think that sausages are also one of the most inexpensive forms of meat on the market! Thing is, most people are familiar only with store-bought sausages or, if they’re lucky, those made by a good local butcher And many of these can be quite good Even some nationally available brands do decent work But the real joy of sausages is their completely customizable nature Who says that sweet and hot Italian are the only types worth eating (much as I love ’em)? Once you understand the basic principles of sausage making and have a handle on the technique, there’s no limit to your creativity You like the flavor of juniper and cinnamon with venison? Go ahead and make a warm-spiced venison sausage Broccoli rabe and cheese with chicken? No problem: Or how about just some garlic and parsley with pork? Yep, you can do that too THE CRAFT OF THE CURE Y ou remember that scene in the teen movie when the shy, nerdy girl in the glasses that none of the boys really wants to talk to gets a makeover, trades in the specs for contacts, throws on a dress, and is suddenly the hottest one at the prom? Well, that never happens in real life But how’s this for an awesome transformation: turning the tough, sinewy back leg of a pig into silky, rich, sweet prosciutto, or the fatty, squishy belly into smoky, crisp strips of bacon? That is the craft of curing, and it’s one of the pinnacles of cuisine There’s often confusion as to exactly what “curing” means when it comes to meat Curing is the act of preserving meat or fish through the use of one of three methods: chemical cures, smoking, or dehydration/fermentation It is these three processes that are responsible for the incredible array of ... garlic and parsley with pork? Yep, you can do that too THE CRAFT OF THE CURE Y ou remember that scene in the teen movie when the shy, nerdy girl in the glasses that none of the boys really wants to talk to gets a makeover, trades in the specs...eating (much as I love ’em)? Once you understand the basic principles of sausage making and have a handle on the technique, there’s no limit to your creativity You like the flavor of juniper and cinnamon with venison? Go ahead and... Curing is the act of preserving meat or fish through the use of one of three methods: chemical cures, smoking, or dehydration/fermentation It is these three processes that are responsible for the incredible