Matured pork loin sausage - without smoking
This version of pork loin sausage is a maturing sausage. It can be made without smoking and with limited use of the fridge. It is made mainly of pork loin, but the meat must be of good quality and fresh. I advise avoiding super promotions, because they have a reason. With limited equipment resources, you can make this attractive sausage and it can be our Christmas sausage. The only difficulty is having a cool pantry, i.e. a room with a temperature below 15 degrees Celsius and humidity above 50%. The room should of course be free from moisture and ventilated. Do you have such a place? Try making this sausage.
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