Anyone make sausage? Wife and I got together with my son and his wife @ there place on Saturday to make 50# of salami (no i in the pronunciation). Recipe was from aunt in the mid-west town in Illinois where I grew. Local grocery stores would make it on occasion and sell it over the counter. It should be stuffed in a 2.5 to 3" natural casing but this is all we found. It went slow @ first as we were using stuffers that attach to mixers. When we broke for lunch after the first 10#'s and while they ate I drove to Cabela's and picked up a 20# vertical stuffer. Wow, very easy so the rest went much faster. One week in the frig to dry and cure and then vacuum pack it.
We plan on doing Italian and Polish in the near future . My mom would boiled a few, then 1/2" slices served on buttered white bread with celery stalks . . . . mmm!!