Yield: Yields about five pounds.
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Make Ahead Tips
After drying, sausage links can be stored, covered, in the refrigerator for up to 2 days. Wrap sausage patties individually or separate them between squares of parchment or wax paper. Wrap well in plastic and refrigerate for up to 3 days. Both links and patties may be frozen for up to 3 months. Frozen sausages should be thawed overnight in the refrigerator prior to cooking.
Spicy Fennel Sausage:
To add a bit of heat and that classic sausage flavor partner, fennel, omit the sage and add 21/4 tsp. fennel seeds, lightly crushed, and 21/2 tsp. crushed red pepper flakes.
Apple and Madeira Sausage:
For a sweet and savory combination, replace the red wine with Madeira (or another fortified wine like sherry) and add 1 cup finely chopped dried apple.
Smoked Paprika and Thyme Sausage:
For a warm, smoky touch, omit the sage and add 2 Tbs. chopped fresh thyme, 2 tsp. ground cumin, and 1-1/2 tsp. pimentón (smoked paprika).
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