seasoning mixes. While most of the recipes in this book are
American in origin or at least seen through an American
lens, I’ve included a few sausage recipes from around the
world, because once you know how to make good sausage,
it seems such a waste not to get a variety of simple recipes
under your belt. After that, we’ll talk about cooking them.
If using casings, all sausages should be stuffed into hog
casings unless otherwise noted.

USE THE METRIC SYSTEM!

You may notice that while many of the recipes in

this    book    are written in  standard    U.S.    measures    (that

is, cups,   pounds, and ounces),    you’ll  occasionally    see

me  giving  metric  units   (grams  and liters).    Why the

inconsistency?

While   imperial    units   are the preferred   unit    in  the

United  States  and work    perfectly   well    for recipes in

which    precision   is  not     of  utmost  importance  (say,

making  a   quick   pan sauce   or  a   batch   of  scrambled

eggs),   for     certain     recipes,    generally   baking  and

charcuterie,    a   little  too much    salt    or  a   bit too much

water    can     spell   the     difference  between     success     and

failure.    It’s    at  times   like    this    that    the metric  system

excels. Why?    Several reasons.

• It’s more precise. Right off the bat, your basic