Thanks for the very useful information on Swiss sausages. I found out that a key ingredient is "sausage bacon". May I know what sausage bacon actually is? It doesnt appear on my web research. Thanks a million!
Phil/Anyone!, this info is very interesting, do you think that those recipes that don't have table salt added but have 'curing salt nitrite' added, is the curing salt that is used in Europe which is called Polkasalz and not what we use which is cure#1 ?