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Sausage Making FAQs
From: Iver
Date: Thursday, August 28, 2008
Hi, Great site! I want to make a batch of Andouille this weekend. Your recipes look great but I don't see the type of salt specified in any of the versions. I have both Home Sausage Making and Rytek Kutas' book. Rytek's recipes use non-iodized granulated salt and the other book gives recipes specifying kosher salt. Since the voulmes required for these salts are different, could you please clarify the type used in your recipes?
