Dry Cured Fermented Sausage, the whole process! - YouTube
Dec 30, 2019 · Given your edits, and your focus on fresh sausage, dehydration has no advantage, and as @rumtscho clarifies, poses a safety risk. Either cook fully right away, or chill below 40F (4.5C) immediately. When I make fresh sausage, I vacuum seal in bags and freeze what I am not using immediately. This preserves the quality for several months.