If you're considering making sausage at home, you need to know what kind of casings are available to you. These are the three ...

"With thousands of varieties of sausage, the possibilities are endless. Some are better served with a curing or fermenting ...

And it's there that the curing process ends ... Like, sometimes when you have some dry sausages, even the very common Italian salami that myself as an Italian I'm used to, are too dry and too ...

Cured chorizo, sold sliced or as a long sausage ... will make them less likely to split or spurt. Prior to cooking, dry the sausages with kitchen towel and then rub a little oil on the skin ...