Hot Soppressata Recipe
Pork Salami. Paprika, Chile De Arbol, Sherry
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Ingredients
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Meat
Spices
Liquids
Casings
Method
Preparation
- 1
Prepare the Casings
Soak the hog casings in cold water for at least 30 minutes before using. Rinse them thoroughly under cold water to ensure they are clean and free of salt.
- 2
Prepare the Meat
Cut the pork shoulder and fatback into small chunks, about 1-inch pieces. This will make it easier to grind.
Mixing
- 3
Season the Meat
In a large bowl, combine the pork shoulder and fatback with paprika, chile de arbol, black pepper, and kosher salt. Mix well to ensure that all the meat is evenly coated with the spices.
- 4
Add Sherry
Pour in the sherry and mix again until the liquid is fully absorbed by the meat mixture. This will help enhance the flavor and moisture of the soppressata.
Stuffing
- 5
Stuff the Casings
Using a sausage stuffer, carefully fill the soaked hog casings with the meat mixture. Be sure to pack the mixture tightly to avoid air pockets, which can cause the sausage to spoil.
- 6
Tie Off the Sausages
Once the casings are filled, twist them into 12-inch links and tie off the ends securely with kitchen twine.
Curing
- 7
Cure the Sausages
Place the stuffed sausages in a cool, dry place for 24-48 hours to allow them to cure and develop flavor. Ensure the temperature is between 50-60°F (10-15°C) with good airflow.
- 8
Storage
After curing, hang the sausages in a cool, dry place or refrigerate them for longer storage. They can be enjoyed fresh or dried further for a firmer texture.
