证明nçal-Style Chicken Sausage
"Porkfat is the gold standard of charcuterie," says Hank Shaw, thanks to its neutral flavor and perfect melting point. (Poultry fat melts more easily, making it hard to work with.) For these chicken sausages, Shaw prefers mixing in fat from the pig's back or belly.Great Sausage Dishes
2010年12月