Calabrese Sausage Recipe By Pig on a Spit - May 15, 2008 | 
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Recipe for making cold smoked Calabrese pork sausages.
Ingredients:
5 lb. Pork 80% lean
5 tsp. Salt
3 1/2 tsp Cayenne, ground
1 tsp. Cure #2
1 Tbs. Fennel seeds, ground
1 1/2 tsp. Garlic, dry, granulated
2 tsp. Pepper, black, ground
45 mm hog casings
2 Tbs. Paprika, sweet.
Sausage Making Directions:
Lean pork trimmings - cut by hand
Mix meat with salt, cure and spices.
Stuff the mixture into large hog casings and tie into 5 - 6 inch links.
Cold smoke several hours, daily for 4 days, at maximum of 85°F.
Air dry the sausage for 4 weeks at 60°F at 60% Relative Humidity.
Store in crocks or in glass jars covered with pork lard.
Sausages will keep for approx. one year.
Recipe with kind permission from Len Poli - Sonoma Mountain Sausages
This page is from our Pork Sausages category.
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