I was looking at some recipes from Len Poli and found this one for a greek sausage called Loukaniko.
http://lpoli.50webs.com/index_files/...ko%20Fresh.pdf
In the instructions it says after stuffing to let the sausage air dry at room temp for 4 hours before refridgerating. But this sausage in not cured??? It also says to grill over hot coals so cooking temp is not an issue...but is leaving it at room temp for 4 hours going to cause a "danger zone" issue??
I am sure Len Poli knows his stuff but it made me wonder if it would be a problem.
Anybody make this sausage before?
Any help would be appreciated.
http://lpoli.50webs.com/index_files/...ko%20Fresh.pdf
In the instructions it says after stuffing to let the sausage air dry at room temp for 4 hours before refridgerating. But this sausage in not cured??? It also says to grill over hot coals so cooking temp is not an issue...but is leaving it at room temp for 4 hours going to cause a "danger zone" issue??
I am sure Len Poli knows his stuff but it made me wonder if it would be a problem.
Anybody make this sausage before?
Any help would be appreciated.
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