5. Curing meats in-house
Bill Laychur, corporate executive chef at Pennsylvania State University, cites the return of sausage as a top trend in 2017. “Sausage will be back, but not your average run-of-the-mill varieties,” he says. “They will be house-cured and fresh, made with interesting ingredients.” Kurt Kwiatkowski, corporate chef at Michigan State University, intends to continue saving the trim and scraps from meat prep to grind into housemade sausages.