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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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Drying Sausage
Dry sausage making is one of the oldest methods of preserving meats. Although in Italy sausages for dr...
 
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Milano Expo 2015
Lidia is attending the Milano Expo 2015. This event  gives everyone the opportunity to find out and taste, the world’s best...
 
Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th  in Huntington, NY from 2-4pm for a book...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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, 2015
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.