Is there any Belgians out there that can give me the receipe for dried sausage.?

Question

My 87 year old father would like to try to make some. There is only
one store in Mishawaka that still makes it.

Answer 1

Why do I have to be a Belgian to give you my recipe for dried sausage? It is very good, and I am sure you would like it. Are you prejudiced against non-Belgians?

Answer 2

1) Lyon Sausage (French)
5 lbs cured ground pork
10 cloves pressed garlic
1 & 1/2 tablespoons of white pepper
4 tablespoons of salt
1 cup white wine
Combine all ingredients. Mix well and refrigerate for 48 hours.
Stuff into hog casing and tie in 8-inch or 18 inch lengths. Hang in a
cool place for 12 - 16 weeks.

2) Dry Cervelat (French)
2 pounds cured ground beef
2 pounds cured ground pork
1 pound cured ground bacon
1 small grated onion
6 cloves pressed garlic
1 & 1/2 tablespoons coarsely ground black pepper
3 tablespoons salt
1 cup dry white wine
Combine all ingredients and mix well. Allow to cure 48 hours in
the refrigerator. Stuff into casing. Tie approximately 4 or 5 inches
in length. Dry from 3-4 weeks. Boil a mixture of white wine, thyme,
sage and bay leaf. Rub the sausage with this and allow to dry another
4 weeks.

"When using salt for sausage making, use Kosher salt. If you must use
ordinary table salt, use approximately 20% less. Kosher salt develops
a milder salt flavor over time."
http://www.kateryndedevelyn.org/sausingr.htm