Sausage-maker shares tips for preparing a better link

07/25/2013 | Restaurant-Hospitality.com

Chris Mattera and his friend Brad Hemp left their jobs at a butcher shop to create handmade sausages for chefs in Richmond, Va. Since opening in 2010, the partners have ramped up production from 200 to 2,000 pounds a week. Mattera says it's important while making sausages to monitor the fat-to-meat ratio and to be cautious when adding spices.

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