How Do You Make Dry-Cured Italian Sausage?
Making your own Italian dry-cured sausage is an incrediblly rewarding experience, because you are in control. It may seem daunting, but with practice it can be done at home. Italian dry-cured sausage is not cooked. You control how much fat goes into your sausage, which makes homemade sausage by far healthier. Plus, you can experiment with the spices and make sausage better than anything you could buy. Italian dry-cured sausage is a favorite as an appetizer with wine, bread, and cheese for holiday parties or anytime. Choose a dry-cured Italian sausage recipe, such as hot salami, coppa, finocchiona, soppresata or genoa salami, from the Resources below. Use garlic, wine, spices and hot chili peppers to make an Italian sausage. For a stronger Italian flavor in the sausage, use dried herbs. Have all of your spices, cure, garlic, starter culture and herbs ready before grinding the meat. Grind all of your seasonings, except the salt and starter culture, in a coffee grinder. Mix the fat in a c
