www.sausagemaking.org

I just put together a sasage that I think will be really good, but I'm not sure if it has a recognized name. It is made with coarsely ground pork, hand cut chunks of fat, coriander, white pepper and garlic macerated in white wine, with a little white wine added. The basic recipe is Ruhlman's sopressata, which includes dextrose and nonfat milk powder, and cure no. 2 and bactoferm frm 52(?).

It's in 2.5 inch casings, about 14 inches long.

I've seen coriander and fennel in Len Poli's salami Lucchese, but I'd like to attribute this one with its proper name, if it has one, otherwise, I'll make one up.

I'm curious about the nonfat milk powder as it's normally used to hold moisture in the sausage which is contrary to the goals of a cured sausage. Are you planning on serving this as a fresh or cured/dried sausage?

Non-fat dry milk can also be used to feed a lactobacillus fermentation.

Nice, just learned something new. So basically you walk a fine line between adding enough to feed the bacteria but not adding so much that it holds onto too much moisture? Thanks!