www.sausagemaking.org

Looking for help with a recipe, for a proven simple dryed italian sausage recipe, or recommendations.

Thanks Razor

Razor - I think most of us here can agree there isn't such a thing as "simple" when dry curing. The recipes are really just spices so I would suggest looking through a few recipes (books, this site, Len Poli's site). The challenge is with the actual process and techniques. To increase the chance of success I would suggest you do something in small diameter casings 35mm or below. That will reduce the chance of case hardening, probably the single biggest hurdle to success. Any recipe can be done in any size casing...

Hope that helps.