Tuscan sausage help

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Tuscan sausage help

Postby Adam from Barwell » Mon Jan 06, 2020 6:08 pm

Hi all so I want to try and copy a sausage that the fam love. I was told it’s a Tuscan sausage with sea salt and garlic. It came in a ring and was quite pink-firm- course and fatty in a small casing like a chipolata. I’m new to making sausage so could do with a hand on quantities, someone has mentioned to put a pinch of cure#1 in as well, any help will very appreciated thanks
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Re: Tuscan sausage help

Postby NCPaul » Tue Jan 07, 2020 11:36 am

Is this a sausage you had in Italy or is it local to you? Did it come from a butcher shop or from a grocery? It sounds as if you will need sheep's casings to stuff it in and some cure #1 to make it pink. These two things make me think it is "Tuscan".
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Re: Tuscan sausage help

Postby Adam from Barwell » Tue Jan 07, 2020 9:12 pm

Hi we had them whilst staying away, they were from a cafe/delicatessen, I asked if they were homemade and was told no they were bought in from a wholesalers, I guess I can try getting the salt and garlic correct myself but how much cure would you recommend using say per kilo, thanks
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Re: Tuscan sausage help

Postby NCPaul » Wed Jan 08, 2020 12:59 am

Per kilo of meat I would use 2 g of cure # 1. For salt I'd use 13 g, 2 cloves of fresh garlic would be a good starting point. In addition, I would add 4 g of black pepper to balance the flavor. This will be a great learning recipe for building flavor with a minimum of added spices. The last thing I would recommend is the you treat the meat cubes with the salt and cure the day before you plan to grind it.
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Re: Tuscan sausage help

Postby wheels » Thu Jan 09, 2020 4:04 pm

Where was this Adam? If we can find the product details it will help immensely. In the meantime NCPaul's suggestion is the best plan.
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Re: Tuscan sausage help

Postby Adam from Barwell » Sat Jan 11, 2020 5:10 pm

Hi guys thanks for your help, going to give ncpauls suggestion a try next week. Going to try and get the name of the cafe and just ask where they get them from! Might have been a lot easier :D , Thanks again
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