Maybe I can help...maybe not. I see a few recipies that call for hanging to allow the sausage to dry so it takes smoke better.
Of the summer sausages I've made in the past they all stayed in the fridge for about a week, mixing once everyday ( unstuffed, hand rolled. always looked like a bad football ). I perhaps should try this stuffing technique soon !!
Of the summer sausages I've made in the past they all stayed in the fridge for about a week, mixing once everyday ( unstuffed, hand rolled. always looked like a bad football ). I perhaps should try this stuffing technique soon !!