Capocollo Recipe
Recipe information
Make Capocollo in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Preparation Instructions
1. Prepare the Meat
Trim the pork shoulder and fatback, cutting them into smaller pieces for easier grinding. Chill meat and fat in the freezer for about 30 minutes until firm.
2. Grind the Mixture
Using a meat grinder, grind the pork shoulder and fatback together into a large bowl. Use a medium-sized plate for a coarse texture.
3. Season the Meat
In a separate bowl, mix salt, black pepper, crushed red pepper flakes, garlic powder, and Cure #2. Add this seasoning mix to the ground meat and fat. Pour in the red wine and mix thoroughly until well combined.
4. Stuff the Casings
Rinse the natural hog casings under cold water. Stuff the casings with the seasoned meat mixture, being careful not to over-stuff. Tie off the ends securely.
5. Cure the Capocollo
Hang the stuffed sausages in a cool, dry place (ideally at 55-60°F with 70-80% humidity) for 2-4 weeks to cure. Monitor for any signs of spoilage.
6. Enjoy
Once cured, slice thinly and serve as part of a charcuterie board or as a sandwich filling.
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