If you intend to dry these sausages, make sure they are kept in a well-ventilated, cool (35- to 42-degree) place. They will be ready to eat about 2 months from the time you hang them. You can vary the spices in this recipe to make different-tasting sausages. For example, in the north of Italy cinnamon is added, while in the south and here in the States, fennel seeds, crushed red pepper or pieces of dried tomatoes, and sometimes cubes of caciocavallo (semi-fresh cheese) flavor the sausages. As with all fillings, it is a good idea to cook a little bit of the meat mixture before stuffing the casings. Taste the cooked sample piece of sausage and adjust the seasoning to your liking if necessary.
The pork you choose for sausage-making should have a ratio of fat to lean that is about 1:5. In other words, if you are making a full recipe of sausage, use about 1 pound of fat to 5 pounds of lean pork.
