Ingredients:
5 lbs (2.3 kg) pork shoulder, finely ground
1½ tbsp salt
1 tbsp black pepper, crushed
1 tbsp red pepper flakes (optional, for spice)
1 tbsp fennel seeds
3 cloves garlic, minced
½ cup dry red wine
1 tsp curing salt (Prague Powder #2)
Natural or synthetic sausage casings
Instructions:
1. Prepare the Meat Mixture:
In a large bowl, mix the ground pork with salt, black pepper, red pepper flakes, fennel seeds, and minced garlic.
Add the dry red wine and curing salt, then mix thoroughly until well combined.
2. Stuff the Casings:
Soak the sausage casings in warm water for about 30 minutes, then rinse them thoroughly.
Using a sausage stuffer, fill the casings tightly with the meat mixture, ensuring there are no air pockets.
Twist and tie the sausages at desired lengths.
3. Curing Process:
Hang the sausages in a cool, dry place (55-60°F or 13-16°C) with good airflow for 4-6 weeks.
Check regularly for any signs of mold (white mold is normal, but green or black mold is not).
4. Serve:
Once fully cured, slice the soppressata thinly and enjoy it with bread, cheese, or as part of an antipasto platter.
Note: Always follow proper curing and food safety guidelines to ensure safe consumption.
Enjoy your homemade Soppressata!
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