By making your own sausage you know what goes into the grinder, and best of all, the process isn't that difficult. The best meat for this is pork shoulder, and it should be diced and chilled before you use it. Make sure there is marbling in the meat to ensure it does not dry out. Use a frozen grinder attachment and chilled bowls, with the coarse grind attachment, season the meat and use a funnel attachment or pastry bag to stuff the casings.
Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. After graduating with honors, he went on to hold positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, Two Urban Licks and Woodfire Grill. In 2006, he and his wife Callie moved out west to Portland, Oregon, where he worked as the Executive Sous Chef at Fife Restaurant. Missing friends and family, they returned to Atlanta last year and Kevin became the Executive Chef at Woodfire Grill, where he is also a partner. Hot wings are his favorite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.