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.
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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.
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| Minced and seasoned meat. |
Sausages require 30 days to fully cure.
If not consumed immediately, cured sausages can be kept
a long time by putting them in olive oil or lard.
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.
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| Pork liver sausages dry and ready to cook |
All photos - Copyright - ©2011 - La Casa e Il Giardino - picasaweb
Their uniqueness and fullness of flavors have no equal.
Where do you hang them? With pork in them I'd be hesitant to hang them just in the garage. I'm in So Cal and it never gets cold enough to hang any kind of pork without refrigeration? My family has done sausage, but we've either frozen it or cooked it immediately. I'd like to try this as a surprise for my Dad, who's Sicilian.
ReplyDeleteCould I hang them in the refrigerator, then cook them?
Thank you for stopping by.
ReplyDeleteDo you have a basement? You need a 40-45 degree temperature. I don't know that a refrigerator will be the best place. They may a dry a little but not cure. They can be hung outside also (let's say high on a deck).
WOW!! What a treasure trove of information. I am thrilled to have found your blog. How great to see information that one does not find everywhere. Brava!
ReplyDeleteAdriBarr - Thank you for stopping by and commenting. Grazie.
ReplyDeleteOne year my mother's younger brothers insisted on making "the sausage". They did not follow my grandfather's instructions and everyone that ate the meat got violently ill. Needless to say, that was the end of the sausage making!!!
ReplyDeleteAnnette
Annette - Sorry to hear that.
ReplyDeleteAi nostri clienti piace la salsiccia italiana forte. Amano che la carne delizioso di maiale abbia un sacco di calore dal peperoncino e il profondo robusto sapore di liquirizia e semi di finocchio. E secondo me niente apre il gusto come le salsicce grigliate.
ReplyDeleteAntonio - Thank you for commenting. When I make sausages in the winter, I hang them for few days then I grill them or place them in a pan without oil. I poke the sausage frequently with a fork so as to release its own grease. They come crispy. Pork rules at our table.
ReplyDelete