Salsiccia Stagionate

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Italian cured sausage with fennel Salsiccia Stagionata.

for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day

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.