My mistake..... When I think of fermented sausage, I think of a product that is eaten uncooked and can hang in the cellar for years without refrigeration...
I read up on that SS recipe in my Marianski book... I now see I misunderstood the terminology he uses... Cooking SS to 150 ish or whatever and smoking it, doesn't fit into what I think of, when thinking "fermented SS"... Now the SS has to be refrigerated to keep it from spoiling...
Stayhot has a great point... If you want the "tang", ECA is a great product... just don't run it through the grinder...
Anyway, enough of my ignorance... Go for it... Do the snack sticks too.... It will be interesting, the final flavors and how it all comes together..
Dave, sometimes really stupid Dave.....