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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Fig Focaccia
I loved the sweet fruit-studded focaccias I had...
 
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Lidia's: In the Kitchen - Keeping Fish Fresh

 
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Drying Sausage
Dry sausage making is one of the oldest methods of preserving meats. Although in Italy sausages for dr...
 
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Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for" the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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January 23, 2014
Drying Sausage

Dry sausage making is one of the oldest methods of preserving meats. Although in Italy sausages for drying are made mostly from pork meat, especially when using fresh sausages to cook, you can use beef, lamb, veal, chicken, horse, boar, or game. Basically, the technique is the same regardless of the type of meat or seasonings: Chop the meat, flavor it with spices and herbs, and stuff into the casing. What is important is that sausages need a certain amount of fat to be moist; otherwise they will dry out during cooking. Make sure that if you dry your sausage, the sausage is kept in a well-ventilated, cool (35 to 42 degree) place. They will dry and cure and be ready to eat about 2 months from the time you hung them. As with all fillings, it is a good idea to cook a little bit of the meat mixture before stuffing the casings and adjust if needed.