Salchichón De Vic Recipe
Catalunya, ES. Pork Sausage. Nutmeg, Oregano, Garlic, Peppercorns
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Ingredients
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Meat
Spices
Casings
Method
Preparation
- 1
Prepare the Meat
Start by cutting the pork shoulder and pork fatback into small chunks. Grind them together using a meat grinder with a medium-sized plate.
- 2
Mix the Ingredients
In a large mixing bowl, combine the ground pork mixture with salt, nutmeg, oregano, minced garlic, and crushed black peppercorns. Mix thoroughly until all ingredients are evenly distributed.
- 3
Prepare the Casings
Rinse the natural hog casings thoroughly under cold running water. Soak them in warm water for about 30 minutes, then rinse again. Keep them in a bowl of water until you are ready to fill them.
Stuffing
- 4
Stuff the Sausage
Using a sausage stuffer, carefully thread one end of the hog casing onto the stuffer tube. Tie a knot at the open end of the casing. Fill the casing with the meat mixture, being careful not to overfill. Twist the sausage at regular intervals to form links. Tie off the other end with a knot.
Curing
- 5
Cure the Sausages
Hang the stuffed sausages in a cool, dry place (ideally 10-15°C) for about 2-3 weeks to allow them to cure. Ensure they are not exposed to direct sunlight or humidity.
