There Will Be A Ton Of Dry Sausage…
My parents had the butcher guys from the Bronx’s Calabria Pork Store, perhaps the best Italian Butcher in NYC, give them a lesson on how to make dry sausages. By the end of the sausage session, they ended up making 80 pounds of sausage. You heard correct 80 POUNDS! Here’s a look below at the final product. Salty, porky, chewy, the perfect snack.
4 years ago