Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I completed my first fibrous casing sausage project using a recipe for Cotto Salami. Here is the recipe for a 10 lb. batch. I made a double batch. The end result was very good, but I would make a few changes for the next time I make a batch. First, I believe the sausage could have used a tad bit...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.