Are Ruhlman's charcuterie recipes scalable?
I want to start making some sausages, but not five pounds at a time.
I'd suggest that you reference his book 'Ratio'. In it he gives the numbers which will allow you to scale most everything in the kitchen.
Once you have all the equipment out and are on a roll, making 5 pounds of sausage takes essentially the same amount of time that it takes to make smaller amounts. Make the 5 pounds and freeze what you aren't going to use immediately. Heck, if I were making sausage, I'd double the recipe and make 10 pounds. Then, you only have to clean up the kitchen once and the next time you want sausage, it's already done.
I scale the sausage recipes all the time. However, I will say that the first time I made any of his sausages, I did the recipe as written to ensure that I understood the textures, etc.
Go for it!
fresh sausages i would say are very adjustable.
the things you have to be careful with are the dried and salt cured stuff because the change in volume effects the cure time. dried sausages should be the same shape, just fewer pieces, when you make a half batch so those shouldn't be a problem.