This post is one of my monthly contributions to Traditional Cooking School.
Sausage… A gourmet delicacy, yet it is the essence of nose-to-tail farm frugality.
Nothing goes to waste when all the scraps and small pieces of meat are used to make sausage.
Salting, smoking, fermenting, and drying are all ways to preserve meat for longer without refrigeration.
Traditionally, sausage was made from pork, beef, or veal, but….(read more)
Please leave a comment on the TCS post and let me know if you try the recipe!