www.sausagemaking.org

A sausage that I knew little about but used to make for our own consumption at home.

Then some Argentinian and Brazilian friends heard we made it and started ordering, pretty soon it became one of our most sought after products and we cant make enough of it now!

I couldnt find any mention of it here on the forum so I thought I would post.



We make 3" and thin, snack type, salaminis!!!

Worth a try!

The recipe we use is this:

2 Kg Pork of a 60 Lean/40 Fat (soft belly rather than hard back)
75g Hard Goats cheese
55g Sea Salt
25g Hot smoked Paprika
15g Sweet smoked Paprika
10g Sugar
10g Ground kibbled onion
7g Ground dried garlic
6g Cure 2
3g herb mix (marjoram, rosemary, Thyme)
(Hot dried Pimento optional - we do one with some!)

Thorough mixing is essential to get the Pate style consistency in the end.
We dry it cool and until its lost a quarter of its weight.

This gives an almost spreadable result.

Superb, many thanks.

How do you dry it?

Johnfb - that's one for your recipe thread.

Phil

We hang it at about 55F and around 70% RH. Normally takes 2 - 3 weeks to dry sufficiently, less for the salamini (10 - 14 days).

You end up with quite a soft salami, which can be scooped out and spread or jusr eaten, as is, rather than sliced.

Thanks

I must try some of these soft sausages; there's also Soppressata and nduja.

Phil

I am awaiting another shipment of dried peppers from a Calabrese friend which we use for our Nduja,

I will send you a few when it comes, its not the same with any other substitutes

Wow thanks - I know that you need those for an authentic flavour.

Phil

Phil, my package should be here for wednesday, do you want a few for Nduja?

(they are flaming hot mind! )

Are they dried - it will be a while before I can try a Nduja - I've got a lot of other things I've commited to look at before that?

If there's a way of storing them, I'll be most grateful.

Phil

Freezer?

Dave

Doh, we must both be getting old Dave, I've just noticed they're dried!

Phil

quietwatersfarm wrote:I am awaiting another shipment of dried peppers from a Calabrese friend which we use for our Nduja,

I will send you a few when it comes, its not the same with any other substitutes

That help any? yes, I missed it too

Dave

I always keep some homegrown Peperoncino's in oil, but they are never quite tyhe same flavour as Pasquale's!

Its a wierd heat, very very hot but really moreish, you just can't get enough of it, hence every batch of Nduja lasting about 5 mins