Homemade Smoked Beef Sticks, made by grinding beef chuck, stuffing into 18-22 mm sausage casings and and smoking until the desired color is achieved.| Taste of Artisan
The dominant flavor in this sausage is garlic, hence the name, garlic sausage. This is another great official Polish government recipe published in 1959, similar to Krakow sausage I posted about earlier. This sausage has a very good ratio of lean meat and fat, and the grind favors chunky texture, which I like a lot....Read On →| Taste of Artisan
Hello and welcome to Taste of Artisan, a website dedicated to helping people learn to make and enjoy delicious artisan foods at home. My name is Victor and I am the creator of this website. I have a strong passion for food made by hand using traditional methods from high quality ingredients. I have been making...Read On →| Taste of Artisan
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