Salsiccia Stagionate
3.5k - -
Italian cured sausage with fennel Salsiccia Stagionata.
Ingredients for Salsiccia Stagionate
- Pork - 1400 g
- Bacon - 450 g
- Black pepper - 4 g
- Paprika sweet - 10 g
- Fennel - 6 g
- Salt nitrite - 20 g
- Salt - 20 g
Video of cooking Salsiccia Stagionate
Step by step instruction of cooking Salsiccia Stagionate
Шаг 1
Pork cut into pieces. Salt the meat with a mixture of salt and nitrite salt. Mix well.
Шаг 2
Meat put into the fridge for 2-3 days. The Ambassador at a temperature of +4-+6 g S.
Шаг 3
Meat after salting grind on a large grid of 6 - mm.
Шаг 4
Frozen bacon finely chop.
Шаг 5
Paprika, pepper and fennel mix.
Шаг 6
Add the spices to the mince and mix well.
Шаг 7
Minced meat with spices aged in the refrigerator for 24 hours.
Шаг 8
In minced meat with spices add the bacon and mix well.
Шаг 9
The temperature of the stuffing should be as low as possible and not to go beyond +12 g.
Шаг 10
The gasket produced in the natural casing. The gasket tight.
Шаг 11
More durable are beef casings.
Шаг 12
Sausage formed a circle around the type of "Cracow"
Шаг 13
Sausage valim at a temperature not more than +13 ° and humidity 72-75% (+\- a little )
Шаг 14
The duration of drying depends on the diameter of the shell and the desired toughness.
Шаг 15
At least jerk in the refrigerator No Frost.