1.8k - -
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
Pork cut into pieces. Salt the meat with a mixture of salt and nitrite salt. Mix well.
Meat put into the fridge for 2-3 days. The Ambassador at a temperature of +4-+6 g S.
Meat after salting grind on a large grid of 6 - mm.
Frozen bacon finely chop.
Paprika, pepper and fennel mix.
Add the spices to the mince and mix well.
Minced meat with spices aged in the refrigerator for 24 hours.
In minced meat with spices add the bacon and mix well.
The temperature of the stuffing should be as low as possible and not to go beyond +12 g.
The gasket produced in the natural casing. The gasket tight.
More durable are beef casings.
Sausage formed a circle around the type of "Cracow"
Sausage valim at a temperature not more than +13 ° and humidity 72-75% (+\- a little )
The duration of drying depends on the diameter of the shell and the desired toughness.
At least jerk in the refrigerator No Frost.