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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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Mushroom and Potato Soup
I love mushrooms, and this is my favorite soup....
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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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Lidia Talks Pasta at Eataly
Lidia is hosting a sold out class at Eataly" on Tuesday January 13th"  from 6:30pm to 8:00pm. Participants will learn about...
 
Appearance on Un Mondo Da Amare
Lidia will be appearing on Un Mondo Da Amare" tonight at" 8:00pm on Rai 1. It will be a spectacular evening filled with great...
 
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 with a display of...
 
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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.