www.sausagemaking.org

Looking for a different sandwich meat for the wife & kids I came across Zampone. It's Len Poli's recipe based on Cotecchino

Start of by cutting and boiling the pig skin;




Partially frozen skin ready for grinding


Skin & Meat ground


Emulsified..sort of


Stuffed & Hung


The finished product


Sliced and Packed..




It's very similar to the Mortadella in flavor (obviously missing the pistachio's), but texturally the skin adds a nice mouth feel.
I had one concern...Poli's recipe requires poaching to 160F IT. I dont have the facility to poach a sausage that large, so I baked it. Seemed to have a bit of fat render...it tightened up under refrigeration, but I wonder if 140-150F wouldn't be better.

As a suggestion for poaching: try buying one of the cheap aluminum foil bread pans. I used a huge one for the bologna I did that let me poach it in the oven. The only issue was having to rotate the sausage every so often as it was larger than the pan was deep so the part above water would bake while the bottom poached.

LOL I make 2 out of one casing so I can poach. makes a nice little chub for the freezer.
I personally would take them to 160°f IT. I think 140-150 would be a little raw for my tastes.

DanMcG is right -- you need to take the product to a 160 F. internal temperature if you are going to slice and put on a sandwich or just plain eat -- if you are going to re-cook before eating that's a different story.

You could improvise like one member on this forum does (no names, no pack drill ) when he cooks back pudding logs -- he uses a dustbin -- and before anyone asks ---- yes it is a unused one/new that is

Thanks guys for the advice. In the future I will break the sausage into two chubs and search for a deep pan poaching option as the wife and kids have decided they dont like store bought Baloney anymore. I might have to quit my job and be a stay at home food producer

Dingo wrote: I might have to quit my job and be a stay at home food producer

Wouldn't that be sweet! I guess we can dream!

Of course this is just a suggestion: zampone and cotecchino are traditionally made with a coarse grind, to the point of being crumbly, and eaten hot, with beans, lentils or mashed potatoes.

Perhaps next time you could try it like that, it is really good.

http://www.umbertocesari.it/en/wine-exp ... eBack=true

http://www.independent.co.uk/life-style ... 18952.html

DanMcG wrote:

Dingo wrote: I might have to quit my job and be a stay at home food producer

Wouldn't that be sweet! I guess we can dream!

I'm working on it Dan...I reckon 3-5 yrs and I'll be there

Re: Zampone

Postby divani » Thu Feb 27, 2014 1:13 pm
Of course this is just a suggestion: zampone and cotecchino are traditionally made with a coarse grind, to the point of being crumbly, and eaten hot, with beans, lentils or mashed potatoes.

Perhaps next time you could try it like that, it is really good.

Thanks for the info divani... i think that the version I made is intended to be a luncheon meat. The version you linked to looks to be a smaller diameter and coarser for sure. And no doubt more authentic. Cotecchino is high on my list of sausages to do next. I think it will more resemble what you a referring. Now...i just need to start collecting pig skin again

Dingo wrote: Now...i just need to start collecting pig skin again

This is one weeks supply --- How much did you say you need

Dingo wrote:
Thanks for the info divani... i think that the version I made is intended to be a luncheon meat. The version you linked to looks to be a smaller diameter and coarser for sure. And no doubt more authentic. Cotecchino is high on my list of sausages to do next. I think it will more resemble what you a referring. Now...i just need to start collecting pig skin again

I really like Jason Molinari's blog and recipes, if you want to give it a try, you could start with this one:

http://curedmeats.blogspot.com.br/2010/ ... -2009.html

BriCan wrote:

Dingo wrote: Now...i just need to start collecting pig skin again

This is one weeks supply --- How much did you say you need

Now that's some classy skinning!

Phil

Dingo wrote:I'm working on it Dan...I reckon 3-5 yrs and I'll be there

I'm looking at about the same time frame for retirement , and might end up in Grand Junction. We might be neighbors.

Both the zampone and cotechino recipes sound good, I might have to try it.
Thanks for sharing the inspiration

I'm hoping to retire this Saturday when I win the lottery ... barring that and being only 33 I probably have at least 25 more years working in the dirty auto plant to go ... sigh, wish I could just make sausages and cured meats all day!

BTW that looks great, will have to try that recipe soon!

I'm looking at about the same time frame for retirement , and might end up in Grand Junction. We might be neighbors.

Grand Malfunction? Hope it pays good. Otherwise, paradise is only 62 miles south Your welcome anytime.