Ran across a Summer Sausage recipe yesterday, the recipe requires no stuffing or casing of any kind, and doesnt require smoking, rather 300 deg oven til int. temp reaches 170, then let cool to room temp patting excess grease of as it cools.
Just curious, never having made any type of sausage, what are the advantages and disadvantages of stuffing or not stuffing?
Just curious, never having made any type of sausage, what are the advantages and disadvantages of stuffing or not stuffing?