Pepperoni recipe by Poli/Shipley 2003

[pmackichan@infotech.com]

I'm looking for a pepperoni recipe that I saw by Len Poli and Shipley that I believe was dated 2003. It was fantastic but I can seem to find it.

[Oddley]

Thats funny I thought I saw that recipe here too, but can't find it. Why don't you email len for it. If you get it repost it will you. Cheers!

[Robert May]

pmackichan@infotech.com wrote

I'm looking for a pepperoni recipe that I saw by Len Poli and Shipley that I believe was dated 2003

Are you sure that it wasn't the salami recipe
http://home.pacbell.net/lpoli/index_fil ... Salami.pdf

and not the pepperoni recipe
http://home.pacbell.net/lpoli/index_files/pepperoni.pdf

best wishes
RM

[_Darkstream_]

Here is my version of Pepperoni sausage.

I use it for my diet pizzas.

I gave it to Deb some time ago, but she has not reported back.

It is for one half pound of pork meat in my standard LOW FAT MIX. So the usual caveats apply. I also added one no fat eye round piece of Lidl's smoked bacon for a smokey flavour, minced.

BE WARNED that it may be too much for a 30% fat sausage.

I suggest you make up the spice mix and use as much as you need by test frying tiny patties. Probably start out with 75% and work up.

2 1/2 teaspoons cayenne
1/2 teaspoon mustard powder (Colemans)
1/2 teaspon black peppercorns cracked
15 to 20 fennel seeds ground
1 clove pulverised garlic
smal lpinch of mixed herbs
1 1/2 teaspoons of (Hungarian) paprika
1 tablespoon white wine
salt



It is made up from the ingredients on Tesco�s Pepperoni package back, and is a very close (to my mind) approximation of what they sell as pepperoni. Whether rhat IS pepperoni is another question.

It is not like the hot Sicilian sausages you can buy at Camissa�s. But then, what is?

Regards,

[deb]

Not made it yet Darkstream. Way too many things demanding my attention at the moment!!