For all the Sausage Beginners...

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On the subject of ratios, Michael Ruhlman's book _Ratio_ is a fantastic reference for ad-libbing at the stove.

only thing I will add is 3% liquid for fresh sausages, and 10% for smoked.....and don't forget to count the salt in the cure #1....

Good content in that video!
Would love it in text format as a blog post or something like that so it could be searched quickly and the info extracted quickly but that's just me. Plus I'm sure his sponsors prefer all their products being mentioned and shown :) is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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