5 chefs offer tips for sausage-making

06/5/2009 | Restaurants & Institutions (free registration)

Chefs including Jamie Lauren of Absinthe Brasserie & Bar share their advice for making hot dogs and sausages. Be sure to chill the equipment and meat to avoid clumping during the grinding process, explore alternative casings, and have an extra set of hands around to help with the process.

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Restaurants & Institutions (free registration)

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