Salsiccia
Description
The colorful queen of Italy's meat products — the most fragrant salsiccia — is easy to make at home too! You'll need very little in the way of ingredients and free time. Remember that the mince needs to rest and absorb all the flavors and aromas of the spices. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the meat in water, trim off the skin, and remove membranes and sinew. Cut the meat into pieces. Freeze the fatback for about 10 minutes so it is easier to slice.
- 2
Step 2
Run the meat through a meat grinder fitted with a coarse die. Add sweet paprika, salt, ground black pepper, and fennel seeds to the ground meat — they are a required addition. You can use smoked paprika — the sausage flavor will only benefit from it. Finely chop semi-frozen fatback and add it to the meat mixture. Mix everything thoroughly and refrigerate the mixture for at least 6 hours. Do not stuff the casings right away — the oil from the fennel seeds needs time to release in open air.
- 3
Step 3
Rinse the pork intestines in water several times, checking them for integrity. It is preferable to buy them already cleaned and salted. Stretch the intestines onto the special meat grinder attachment and tie the end with thread or twine. Prepare a pin or needle and pierce the intestine several times with it. If you do not have a special attachment, simply cut the neck off a plastic bottle and stretch the intestines onto it, then push the filling through the neck. Fill the intestines with the prepared filling, having first mixed it thoroughly once more. Try not to pack the intestines too tightly, as the filling will expand during cooking! This is very important!
- 4
Step 4
Until the end of the intestine is tied off, you can give the sausage any shape you like: leave it as a semicircle or form it into links. But remember that you should tie it not once, separating the pieces, but twice, so that the intestine between them can be cut!
- 5
Step 5
Tie the end of the casing with thread or twine as well. Place the sausage in the refrigerator for 6 hours so the filling settles. Then prick all air pockets with a needle and release the air from the product.
- 6
Step 6
After the specified time, the sausage is ready to prepare. Bring it to room temperature and cook it any way you like: smoke, dry-cure, sear, grill, bake, and so on.