Ingredients: (Per Kg)
15g Coarse Salt
3g F.S. Cure
4g Black Pepper
4g Whole Fennel Seed
2g Whole black peppercorn
29-32 Hog Casing
Try substituting red pepper flakes or paste for the (some or all) black pepper or adding a little red wine for a spicier and tangier twist.
Lay flat on a rack in a cold room (50-60°F) for 1-2 days.
If sausage starts drying out to much or too quickly (white film starts forming) place in a plastic bag in the refrigerator overnight and return to the drying rack the next day.
Can also mist lightly with water
Flatten or weigh down sausage for 1-2 days.
Remove weights and finish drying process checking regularly for 2-3 weeks. Sausage should be firm to the touch but not hard.
Vacuum seal in packages and store in refrigerator. **DO NOT FREEZE**