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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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Ziti with Tuna Ascoli-Style
Ascoli is a city in the Marche region known for...
 
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Behind the scenes in Lidia's Kitchen

 
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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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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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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.