Our Favorite Classic Italian Sausage Recipe
If you’re coming into the kitchen as the weather gets colder (like we are), here’s our favorite go-to recipe for Italian sausage. This classic by Michael Ruhlman and Brian Polcyn in their book Charcuterie: The Craft of Salting, Smoking and Curing never disappoints. Chris just made a big batch in bulk form this weekend, and…
