I don't buy sausage anymore! Grandma Showed Me How to Make Homemade Sausage!

I don't buy sausage anymore! Grandma Showed Me How to Make Homemade Sausage! I made traditional Pitina sausage from fatty pork and pork belly, coated it in a fragrant bell pepper blend, and cured it for 21 days. The result was an incredibly flavorful dry-cured sausage with a rich aroma and perfect texture. Ingredients: • 35.27 oz (1 kg) fatty pork • 10.58 oz (300 g) pork belly • 0.28 oz (8 g) curing salt • 0.28 oz (8 g) table salt • Garlic powder • Black pepper • Nutmeg • Bay leaf • Sesame seeds • Mixed bell peppers Refrigerate for 24–48 hours. Dry-age on the top shelf of the refrigerator for 21 days. If you enjoy homemade sausage making, charcuterie, dry curing, salami recipes, traditional Italian food, and artisan meat curing, this recipe is for you. Subscribe for more homemade sausage recipes, leave a comment, and let me know what I should cure next.