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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

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/

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

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

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

Ouch - Touche

Alright, let's see the recipes...

Jedi gesture...

These aren't the recipes you're looking for...

oohhh you little bitches put your claws and insert new tampon..

Lol I've been looking for a good mazafagetti recipe.

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]

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

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.

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

Let me know how that goes.....today am finishing a batch of chicheronnes....length process but hopefully worth while