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Sausage Making FAQs
From: Al
Date: Saturday, January 19, 2008
My family has made homemade Italian pork sausage all my life. They are then cured in the fruit cellar. Once cured and sliced they have holes in them. There has been no changes to the recipe for over 40 years, we still use the same fruit cellar and follow the exact process with the old equipment. This has also been happening to other families I have spoken to. I live in the niagara region of Ontaio, Canada. Any answers would be appreciated.
