Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 distinct forms of handmade sausages: Italian Hen Merguez Lamb and Chorizo. The recipes are on
All the meat that Finley takes advantage of, together with for sausage producing, and charcuterie items, he carefully sources from farmers he appreciates and trusts. How an animal is elevated, fed, and handled during their complete existence is an critical aspect of the story, as is how the slaughtered animal is processed by the butcher, the two aspects are key determinants in the ultimate flavor and quality of the merchandise that Finley helps make.
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