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Are Ruhlman's charcuterie recipes scalable?

k
kindofabigdeal Feb 6, 2011 04:58 AM

I want to start making some sausages, but not five pounds at a time.

  1. s
    slacker1 Feb 6, 2011 05:01 AM

    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.

    1. s
      skippy66 Feb 6, 2011 06:14 AM

      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.

      1. s
        smtucker Feb 6, 2011 06:17 AM

        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!

        1. j
          j8715 Feb 6, 2011 09:07 AM

          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.

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