Salsiccia Stagionate

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Italian cured sausage with fennel Salsiccia Stagionata.

Ingredients for Salsiccia Stagionate

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.