Calabrian pork sausage
The period is right. The climate is cold, and salami is the ideal companion for gloomy days. That's why, today, I decided to explain how to make one of the main Calabrian sausages. First, however, a premise: for pork to buy, let yourself be advised by your trusted butcher, who will surely give you the right mix – quantitatively and qualitatively correct – so that the salami is not too "red". Yes, because – especially if your intention is to let the sausage mature (or "cure" as they say in Calabria) – it is better to also provide a little fat to be kneaded in the meat mixture, let's say with an approximate proportion of 20/80, between fat and lean meat. Or at least, according to your tastes.
The spicy sausage is typical of the Calabrian gastronomic tradition, appreciated by many for its irresistible taste and spicy aroma.
Ingredients for 20 kilos of sausage: 18 kilos of lean pork, 2 kilos of fatty pork, 550 grams of salt, red chili powder to taste, pork guts (preferably natural)
The first operation to do is to wash the pig's guts thoroughly. Maybe leaving them to soak in a basin with vinegar or lemon for hours and rinsing them well immediately after. Once this is done, carefully grind the pork, both fat and lean, so that a unique compound with a harmonious consistency is reached. In the past this work was done without resorting to the use of the meat grinder, but by working the pork meat by hand, that is, cutting everything into small cubes.
Today, either we use the prementioned meat grinder or we ask the butcher directly to grind it for us. Mix the mixture with salt, more or less 28 grams per kilo of meat and ground red pepper (as a quantity, for the latter, adjust according to your taste). Let the mixture rest for a while. Half an hour or at most an hour can be enough. Better if in the fridge. So that the meat is flavored well.
Helping you, if you have them at home with the meat grinder and the accessory for sausages, stuff the meat into the gut, making sausages of various sizes. To do this, you have to tie the two ends of the sausages with coarse twine.
Prick the sausages with a toothpick or, to do first, with a fork to which you will spread the prongs. At this point, you can decide whether to cook the sausage directly or store it in a cool and dry place for at least a month.
Enjoy your meal!
The period is right. The climate is cold, and salami is the ideal companion for gloomy days. That's why, today, I decided to explain how to make one of the main Calabrian sausages. First, however, a premise: for pork to buy, let yourself be advised by your trusted butcher, who will surely give you the right mix – quantitatively and qualitatively correct – so that the salami is not too "red". Yes, because – especially if your intention is to let the sausage mature (or "cure" as they say in Calabria) – it is better to also provide a little fat to be kneaded in the meat mixture, let's say with an approximate proportion of 20/80, between fat and lean meat. Or at least, according to your tastes.
The spicy sausage is typical of the Calabrian gastronomic tradition, appreciated by many for its irresistible taste and spicy aroma.
Ingredients for 20 kilos of sausage:
18 kilos of lean pork,
2 kilos of fatty pork,
550 grams of salt,
red chili powder to taste,
pork guts (preferably natural)
The first operation to do is to wash the pig's guts thoroughly. Maybe leaving them to soak in a basin with vinegar or lemon for hours and rinsing them well immediately after. Once this is done, carefully grind the pork, both fat and lean, so that a unique compound with a harmonious consistency is reached. In the past this work was done without resorting to the use of the meat grinder, but by working the pork meat by hand, that is, cutting everything into small cubes.
Today, either we use the prementioned meat grinder or we ask the butcher directly to grind it for us. Mix the mixture with salt, more or less 28 grams per kilo of meat and ground red pepper (as a quantity, for the latter, adjust according to your taste). Let the mixture rest for a while. Half an hour or at most an hour can be enough. Better if in the fridge. So that the meat is flavored well.
Helping you, if you have them at home with the meat grinder and the accessory for sausages, stuff the meat into the gut, making sausages of various sizes. To do this, you have to tie the two ends of the sausages with coarse twine.
Prick the sausages with a toothpick or, to do first, with a fork to which you will spread the prongs. At this point, you can decide whether to cook the sausage directly or store it in a cool and dry place for at least a month.
Enjoy your meal!
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