Hot Coppa Recipe
Seasoned Aged Pork Shoulder Sausage, Cayenne Pepper, Red Peppercorn
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Ingredients
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Sausage Ingredients
Method
Sausage Preparation
- 1
Prepare the Meat Mixture
In a large bowl, combine the aged pork shoulder and pork fatback. Use a meat grinder to grind the mixture together until it reaches a smooth consistency.
- 2
Add Seasonings
Mix in the cayenne pepper, red peppercorns, garlic powder, salt, and black pepper. Make sure that the seasonings are evenly distributed throughout the meat mixture.
- 3
Stuff the Sausage
Soak the sausage casing in water for about 30 minutes. Rinse the casing and then carefully stuff it with the seasoned meat mixture, using a sausage stuffer. Twist the sausages into 6-inch links and tie off the ends securely.
- 4
Prick and Dry
Using a pin, prick small holes in the sausages to release air bubbles. Hang the sausages in a cool, dry place for at least 24 hours to allow them to dry and develop flavor.
