Dammit.

I had a reluctant epiphany: I should convert all my sausage recipes to grams. That way everything is listed as a percent of the base meat, making scaling incredibly easy.

But damn, that's going to be an annoying thing to do. The meats are currently listed in pounds and most of the spices are standard US volumes.

Old recipe, new redaction.

This week's Resolution Recipe is a re-do to make it conform to the actual period recipe: Fish sausage of Bologna.
( I've been making it for 10 years, but as a hot-smoked fresh sausage rather than a cold-smoked cured sausage. )

What I'm reading: Joe Haldeman, Starbound