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April 24, 2015 at 3:46 pm
#9156
Member
You are looking at a Marianski recipe correct?
http://www.meatsandsausages.com/sausage-recipes/urutan
1/2 teaspoon will work fine. It is better to add a bit more than recomended than not enough.
Use the 6mm plate called for in the recipe. It may increase the drying time but you will retain the traditional texture of the sausage.
Again 24-26mm casings are traditional, and will dry faster. A larger caliber casing will just take longer to dry.