Figatelli sausage

Recipes for all sausages

Re: Figatelli sausage

Postby SteveW » Sun Feb 24, 2013 5:06 pm

Hey Greyham, Any chance of a recipe for the chicheronnes? Maybe in another thread :D
SteveW
Registered Member
 
Posts: 119
Joined: Fri Sep 28, 2012 9:56 pm
Location: Cambridgeshire

Re: Figatelli sausage

Postby wheels » Sun Feb 24, 2013 8:53 pm

User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Figatelli sausage

Postby Pastaking » Sat Feb 15, 2014 8:05 pm

Hey I don't mind sharing my recipe... I searched and searched for liver sausage that we used to get from Arthur Ave in the Bronx, could no longer find it. so I decided to make my own, I am really close with this recipe. Give it a try, and please comment if you tried it. It is also called mazzafegati

Dalla Cucina Della Famiglia

The King's Pork Liver Sausage

Pork butt 567 grams
Pork liver 340 grams
Pork fatback 160 grams
Salt 10-15 grams
Water 2.5 fluid ounces
Garlic fresh chopped fine 4-5 cloves
Cayenne pepper 1/2 - 3/4 tsp
Red chili flake 1TBS
Paprika 1 TBS
Bay leaf ground 1 TBS
Sugar 2 tsp

Grind meat through a coarse or medium plate, mix spices and dissolve in water, add spice mixture to meat and blend by hand until thoroughly mixed. Stuff into casings using sausage stuffer. I do not recommend using grinder stuffer attachment as it over works the meat and turns it into mush.
Let sit in refrigerator uncovered overnight. Best grilled on low to medium heat.
Enjoy
Pastaking
Registered Member
 
Posts: 4
Joined: Sat Feb 15, 2014 7:27 pm

Re: Figatelli sausage

Postby Pastaking » Tue Jul 07, 2015 2:14 pm

Pastaking wrote:Hey I don't mind sharing my recipe... I searched and searched for liver sausage that we used to get from Arthur Ave in the Bronx, could no longer find it. so I decided to make my own, I am really close with this recipe. Give it a try, and please comment if you tried it. It is also called mazzafegati

Dalla Cucina Della Famiglia

The King's Pork Liver Sausage

Pork butt 567 grams
Pork liver 340 grams
Pork fatback 160 grams
Salt 10-15 grams
Water 2.5 fluid ounces
Garlic fresh chopped fine 4-5 cloves
Cayenne pepper 1/2 - 3/4 tsp
Red chili flake 1TBS
Paprika 1 TBS
Bay leaf ground 1 TBS
Sugar 2 tsp

Grind meat through a coarse or medium plate, mix spices and dissolve in water, add spice mixture to meat and blend by hand until thoroughly mixed. Stuff into casings using sausage stuffer. I do not recommend using grinder stuffer attachment as it over works the meat and turns it into mush.
Let sit in refrigerator uncovered overnight. Best grilled on low to medium heat.
Enjoy


Has anyone tried my liver sausage recipe? I'm looking for some feedback on it.
thanks
Pastaking
Registered Member
 
Posts: 4
Joined: Sat Feb 15, 2014 7:27 pm

Re: Figatelli sausage

Postby wheels » Thu Jul 09, 2015 6:38 pm

I fear that the people who would have tried it are no longer regular contributors to the forum.

It certainly looks a well crafted recipe to me.

Phil
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Figatelli sausage

Postby DanMcG » Thu Jul 09, 2015 7:58 pm

thanks for sharing your recipe Pastaking, I like the sound of it and will add it to my long list of must tries.
User avatar
DanMcG
Registered Member
 
Posts: 1259
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Re: Figatelli sausage

Postby Pastaking » Tue Nov 24, 2015 3:02 pm

Thanks Wheels and Dan,

I really like the way this recipe comes out, if you are into liver sausage it is worth trying. The liver isn't over powering and it has a nice kick to it.
Pastaking
Registered Member
 
Posts: 4
Joined: Sat Feb 15, 2014 7:27 pm

Previous

Return to Sausage Recipes

Who is online

Users browsing this forum: Bing [Bot] and 2 guests