As I mentioned in my previous post Home-made Pancetta, January and February are the best months to make and cure salumi. This weekend we made various kind of sausages.
|Sausages hanging in the cantina|
Red Hot Sausages
We purchased several pork butts. Pork butts are economical and they seem to have a good balance of fat-to-lean ratio. The meat was then minced and seasoned with spices - salt, home-made, hot pepper powder, fennel seeds and black pepper. The meat mixture is left to flavor overnight and then stuffed in natural casings.
The sausages are then hung for 4-5 days to dry. At this point, they are ready to grill over charcoal or in the oven.
Natural casings under salt.
|Minced and seasoned meat.|
Sausages require 30 days to fully cure.
Pork Liver Sausages
Liver sausages are for those who truly can appreciate the taste of old dishes, strong, tough, but absolutely genuine. It's an Abruzzese tradition that goes back in time. They consist of a combination of pork flavors - guanciale (cheek meat), pork belly and the unmistakable taste of the liver together with minced garlic, minced orange peel, bay leaf, hot pepper powder, salt and pepper. They are hung to dry for 4 to 5 days. At this point, they are ready to be grilled or cooked in the oven.
|Pork liver sausages dry and ready to cook|
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Their uniqueness and fullness of flavors have no equal.