Seriously, it’s so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.
About Brigit Binns
Brigit Binns is the author of more than two dozen cookbooks, including her most recent title, The Cook & the Butcher. She’s a graduate of the UK's Tante Marie cooking school and ran a catering company in Spain before moving to the states to collaborate with some of the country's most respected chefs, including Michael Psilakis, translating complex restaurant dishes into home cook-friendly recipes. Binns now lives in central California’s wine country with her husband and dog.