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You can definitely fry a small amount of sausage prior to stuffing, however there are some things you may want to know:
1. The freshly formulated dry sausage contains Instacure 2 (sodium nitrite and nitrate) that has not been oxidized yet at the point of stuffing, it is not the healthiest thing to consume. The Instacure oxidizes during fermentation and drying and becomes basically harmless in the finished product.
2. The taste you will get if you eat dry sausage cooked right after formulation has little to do with what the sausage will taste like after it is fermented and dried. Speaking from personal experience, I tasted sausage that was freshly formulated and it tasted extremely salty, however after fermentation and drying the taste was fantastic. That is because dry sausage chemistry is quite complicated and starter culture, instacure, dextrose and salt all interact to create the final taste and texture that has little to do with the taste of the raw “dough”