For the last few ears Ive been making both fresh and cured sausages/salami/chorizo/linguica what have you..Fresh fennel sausage.. or Venison salami...
The latest printing of Ruhlmans book supposedly has many corrections in it.. in any case It is a good reference. I use the appropriate casings (or not) for fresh sausage, like breakfast or sweet Italian sausage, Merguez, something that will be cooked..
For cured I use
Umai casings.. and they have some good recipes..
A friend of mine took a nice deer last fall so I made some Venison salami... Venison+Pork+Spices= nice and tasty after a few weeks of curing...
