In article >,
"Vilco" > wrote:

> Nice job, there, they look great

Thanks!

> I have recently read something about sausage making on the italian
> cooking ng, and one poster said that it's better to leave the sausages
> at least 3 days to rest so that the salt can "do" them. This should be
> good both for sausages made to be eaten fresh and for sausages which
> are going to be aged, as salami. It obviously requires a very cool
> place to preserve them, but not a fridge IMHO, since probably those
> no-frost thingies would dry them too much...
> A tip about making your own sausages, if you like garlic: do as in
> Mantova (Mantua), along the river Po. BTW, that's also the birthplace
> of Virgil, who described in his works the wine and the food of this
> land two thousand years ago. The day before casing theyr salamis, and
> usually also sausages to be eaten fresh, theyr butchers put some
> roughly crushed garlic in a bowl of white wine and leave it overnight
> in cold temperatures, a normal fridge will do well. The day after they
> mix some of that wine to the meat, having removed the garlic cloves,
> just after grinding the meat. In the southern parts of the province
> they grind the garlic cloves too, and let some of them get into the
> meat along with the wine. Very tasty. Obviously this is typical with
> pork-only salamis and sausages, don't know about other kinds of meat.
> --
> Vilco
> Think pink, drink rose'

That sounds really cool... I just used garlic powder rather than fresh
but a wine based garlic extract sounds like it'd add a nice touch.

I'm considering making a small batch of italian sausage next time. The
main flavoring for that is fennel.
--
Peace, Om

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