Figatelli sausage

Recipes for all sausages

Figatelli sausage

Postby Greyham » Sun Feb 17, 2013 7:03 pm

Hello all,
After watching rick steins food prog corsica i am quite keen to make their most popular sausage the figatelli. A pork and liver sausage, lightly cold smoked and then either cured or cooked fresh.
Would any one out there know of a recipe? i have a rough idea but help would be great
Greyham
BANNED
 
Posts: 191
Joined: Wed Nov 26, 2008 4:43 pm
Location: Bristol

Re: Figatelli sausage

Postby onewheeler » Sun Feb 17, 2013 9:23 pm

I tried figatelli on my last stay in France. Very heavily smoked, very strongly liver-flavoured. TBH, I didn't like them eaten cold although they were quite nice cooked up with some shallots and leeks. I wrote something briefly here: http://forum.sausagemaking.org/viewtopic.php?f=1&t=10063&hilit=figatellu.

There's a few recipes around, e.g. this one: http://www.figatelli.fr/ Shout if you want it in Inglish or even Bristorl.

Martin/
User avatar
onewheeler
Registered Member
 
Posts: 447
Joined: Sun Nov 16, 2008 1:40 pm
Location: Nympsfield, Gloucestershire most of the time

Re: Figatelli sausage

Postby Greyham » Sun Feb 17, 2013 10:29 pm

Martin,
Thanks for the reply and alwayys interesting reading other recipes, ideas etc. I have for a few years succesfully played with and perfected a variation of the mazzafagatti (Italian liver sauage). Just recently in fact have made several kilos for a farmers market and sold ver y well. I find tis always best to poach forst prior to frying in butter.
The figa telli sounds good i shall aim to give it a go over the next few weeks once new and larger smoker installed. But ii would always use it as a fresh sausage to be cooked over fire i think.
I have a few pigs going for slaughter in two weeks from a year in my woodland eating wild garlic bulbs. The livers are always exceptionally sweet as a resuslt
Greyham
BANNED
 
Posts: 191
Joined: Wed Nov 26, 2008 4:43 pm
Location: Bristol

Re: Figatelli sausage

Postby vagreys » Sun Feb 17, 2013 11:55 pm

I've got a great recipe, but if I shared it, I'd have to kill you. ;)
- tom

Don't tell me the odds.

You have the power to donate life
User avatar
vagreys
Site Admin
 
Posts: 1611
Joined: Sun Oct 29, 2006 3:54 pm
Location: North Chesterfield VA USA

Re: Figatelli sausage

Postby DiggingDogFarm » Mon Feb 18, 2013 12:37 am

Tom,
There's no way your figatelli recipe can be as good as mine!
I can't share the recipe though, it to took years to perfect!

Sorry!!!

~Martin :wink:
~Martin
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, non-conformist and contrarian who questions everything!
User avatar
DiggingDogFarm
Registered Member
 
Posts: 446
Joined: Wed Jan 25, 2012 5:38 am
Location: Finger Lakes Region of New York State

Re: Figatelli sausage

Postby yotmon » Wed Feb 20, 2013 2:22 pm

Ouch - Touche :lol:
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
User avatar
yotmon
Registered Member
 
Posts: 627
Joined: Sat Mar 10, 2012 2:07 pm
Location: North west England

Re: Figatelli sausage

Postby Dogfish » Thu Feb 21, 2013 11:00 pm

Alright, let's see the recipes...
Chip the glasses and crack the plates!
Dogfish
Registered Member
 
Posts: 472
Joined: Fri Dec 16, 2011 7:40 pm
Location: Central Alberta/Vancouver Island

Re: Figatelli sausage

Postby saucisson » Fri Feb 22, 2013 11:05 am

Jedi gesture...

These aren't the recipes you're looking for...
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6757
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Re: Figatelli sausage

Postby Greyham » Fri Feb 22, 2013 1:24 pm

oohhh you little bitches put your claws and insert new tampon..
Greyham
BANNED
 
Posts: 191
Joined: Wed Nov 26, 2008 4:43 pm
Location: Bristol

Re: Figatelli sausage

Postby Dogfish » Fri Feb 22, 2013 3:14 pm

Lol I've been looking for a good mazafagetti recipe.
Chip the glasses and crack the plates!
Dogfish
Registered Member
 
Posts: 472
Joined: Fri Dec 16, 2011 7:40 pm
Location: Central Alberta/Vancouver Island

Re: Figatelli sausage

Postby Greyham » Fri Feb 22, 2013 5:35 pm

Dogfish,
This is the Mazafagati recipe i use, found it on net. Have tweaked a little. It is very good. Both fried and poached.[img]Mazafagati
Ingredients
1kg liver
3kg pork
80g salt
10g black pepper
30g coriander seed
100g pine nuts
250ml sweet white wine
20g garlic powder
Zest of six oranges plus some juice
3g mace
Method
1. Mince mince liver and pork through fine disc
2. Mix the dry spices together and work into the mixture
3. Add the wine and again mix thoroughly. If to dry add a small amount of water
4. Pipe into hog skins
[/img]
Greyham
BANNED
 
Posts: 191
Joined: Wed Nov 26, 2008 4:43 pm
Location: Bristol

Re: Figatelli sausage

Postby quietwatersfarm » Fri Feb 22, 2013 10:00 pm

Really like this recipe. Do you ever crack the nuts and coriander seeds or just leave them whole?

Thinking with a little cure 2 this would air dry quite nicely :)
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Re: Figatelli sausage

Postby Greyham » Sun Feb 24, 2013 11:07 am

quietwatersfarm wrote:Really like this recipe. Do you ever crack the nuts and coriander seeds or just leave them whole?

Thinking with a little cure 2 this would air dry quite nicely :)

I have not cracked the seeds and pine nuts no..however, i do dry fry them which releases the oils. Not eseential but can make a lovely extra punch.
The overwhelming flavor of this is the orane zest and corinader. It blends well with the liver.
You can omit the pork and just make a liver sausage but i prefer the added texture of the pork.
I agree it would make a great cured asausage. May try some time soon.
Greyham
BANNED
 
Posts: 191
Joined: Wed Nov 26, 2008 4:43 pm
Location: Bristol

Re: Figatelli sausage

Postby quietwatersfarm » Sun Feb 24, 2013 11:33 am

Really, really like this. Thank You for sharing.

Am embarking on a batch of rings to dry with the Chorizo. (Am lightly toasting and then cracking nuts & seeds though)

Lovely recipe - agree that the Orange zest and coriander are the key :)
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Re: Figatelli sausage

Postby Greyham » Sun Feb 24, 2013 12:26 pm

Let me know how that goes.....today am finishing a batch of chicheronnes....length process but hopefully worth while
Greyham
BANNED
 
Posts: 191
Joined: Wed Nov 26, 2008 4:43 pm
Location: Bristol

Next

Return to Sausage Recipes

Who is online

Users browsing this forum: No registered users and 1 guest