I decided to make this Smoked Hot Italian Sausage Recipe for the upcoming gameday. My first try at this particular recipe and it’s a winner! I adapted it from the book “Charcuterie” and I used a new source for my casings, because the last ones I used were terribly tough and disappointing. I liked these casings, from Syracuse Casing company. It is a kind of pre-tubed hog casings and are super tender, with a great snap to them. Super easy to get onto the sausage stuffer tube, also. I had a couple of blowouts, though. These casings are a little bit more tender than the others I have used. But once I treated them more gently, it went well.

Adapted from “Charcuterie” by Ruhlman