See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
No cantina is complete without a beautiful necklace of Italian sausage and soppressata dangling from the ceiling. While you may need a more experienced pair of hands to stuff the casings correctly, making these Italian staples is a rather straightforward process. View video of entire process here.The size of the casing will determine whether you are making soppressata (3 ½ inch) or sausage (1 ½ inch). While the meat is exactly the same, the difference in thickness between the two will ensure a difference in taste at the end of the aging process.
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