Season 3, Episode 12
Sausage
Carnivores rejoice! Meat is back on the menu at restaurants across the country as top chefs embrace the art of charcuterie - that is to say, sausage making. Jeffrey Saad will eat his way through this trend, sampling intricate terrines, making forthright salamis, and even helping one ambitious chef reinvent the pate of the masses: Spam.
See Tune-In Times
Texas State Fair Food Fest
Po-Boy Festival
