MeatEater phenom Steven Rinella, gives a how-to demonstration on cooking the perfect cased summer sausage.
The video really speaks for itself. However, you can try all kinds of different seasonings until you perfect the one you love best.
Rinella highly encourages people to let the ground meat ferment in the fridge for two days. If you decide to do it this way, you obviously need to plan accordingly if you have a holiday party on the horizon.
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