Don’t confuse it with cheap poached hot dogs on a bun, Italian sausage is bigger and served on a long subway type roll. Fried on ahot plate with green bell peppers and onions, it is sold by street vendors everywhere in New York City. In most cases it is made as a fresh sausage but it can be smoked as well. There are recipes where 25% of pork is replaced with beef. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Italian spices such as basil, thyme and oregano are often added. Italian Sausage is a wonderful sausage for frying or grilling and can be found in every supermarket in the USA. For Sweet Italian Sausage remove hot pepper/cayenne from the recipe. This is a great starting point, but most sausage makers love to play around with different spice blends to find a sausage that suits his or her taste preference. This should take about 2 hours. Fennel, sometimes added with anise, is the dominant spice in this sausage. The dominant flavor in fresh Italian sausage is fennel and by adding (or not) cayenne pepper we can create sweet, medium or hot variety. To read more on Italian sausages go to the Code of Federal Regulations, § 319.145. It is leaner than other fresh sausages and the US regulations permit no more than 35% fat in the recipe. Italian spices such as basil, thyme and oregano are often added. For Sweet Italian Sausage remove hot pepper/cayenne from the recipe. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. Stuff into 32 - 36 mm hog casings and tie into 5” (12 cm) links. There are recipes where 25% of pork is replaced with beef. Adjust vent 1/4 open and apply heavy smoke increasing temperature to around 140° F (60° C) until desired color is obtained. For Hot Italian Sausage add 4 g (2 tsp) cayenne pepper. Hang sausages at room temperature for 1-2 hours to dry OR place for 30 minutes in a pre-heated smokehouse (no smoke applied) at 110-120° F (43-49° C) to dry the surface of the sausages. Keep the vent fully open to facilitate removal of the moisture. Mix meat with all ingredients, including water. Increase temperature to 170° F ( 77 C) until an internal meat temperature of 154° F (68° C) is reached. To read more on Italian sausages go to the Code of Federal Regulations, § 319.145 Equipment for Making Alcohol Type Beverages. There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. The book is a highly recommended addition to personal and professional culinary additions. Hot Italian sausage has lots of dried chili flakes, while honey garlic is, not surprisingly, loaded up with garlic. For Hot Italian Sausage add 4 g (2 tsp) cayenne pepper. Below are some sausage recipe examples with different spice mixtures.