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Reviewed: May 11, 2008

Fabulous taste...I have a tip for the casings...rinse well and soak them overnight in cold water with 2 cut up oranges (lemons are too acidic and will creates holes in casings)in refigerator. Next day drain and rinse well. My Italian family has been doing this for many, many years making soppressata. It removes that icky intestine odor and makes they whiter also

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savories


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Reviewed: Mar. 28, 2008

This was heavenly. Like the others, I omitted the casings and made patties. Divine!

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latrull


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Reviewed: Feb. 29, 2008

Instead of making sausage, I mixed the ingredients and fried the meat with chopped onions. I then added sliced boiled potato and some eggs that I had scrambled up. The spicing of the meat is incredible. This was a big hit with the family.

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Sherry Silveira

	Cooking Level: Intermediate Home Town: Smithers, British Columbia, Canada Living In: Grants Pass, Oregon, USA
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Reviewed: Jul. 29, 2007

awesome, Hats off to you Edward. Your sausage is just the right blend, to begin with not too hot, it allows you to experiment with it and not set you on fire the first round.

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smokin greg


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Reviewed: Jan. 4, 2007

I omitted hickory smoke. I am going to explore a different casing route. I kept smelling a pig farm, no, pork intestines. I did as the butcher instructed, flushing them with lots of water. I found them quite tough after boiling the sausage-strong odor of pig farm while cooking. I opted for patties with part of the recipe. Overall, this was a great experience and I look forward to more homemade sausages.

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foodaholic

	Cooking Level: Expert Home Town: Mcrae, Georgia, USA Living In: San Jose, California, USA
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Reviewed: Apr. 13, 2004

Instead of using the casings to make sausage, I bought a plastic hamburg maker ($4) and make sausage patties.It's a lot easier to deal with than the casings are! I think casings are more "tradition" than useful, now with refrigeration as it is today! I discouvered for the most part, I remove the casings when I use sausage anyhow... It's also easier for making sandwiches! Good Recipe!' ciao

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CIAOTEBALDI

	Cooking Level: Expert Living In: Amherst, Massachusetts, USA
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Reviewed: Oct. 27, 2003

When I read the ingredients for this recipe, I could almost taste it! It was a delicious recipe. I did make mine smaller to be able to put them in a roll for a sandwich and on the grill they are PHENOMENAL! This is a 'MUST HAVE' recipe for your list of sausages to make. The liquid smoke gave it a wonderful smokey taste without the smoker.

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Reviewer:

COEUR


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