Sopressata Recipe
Make Sopressata Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Meat Mixture
In a large mixing bowl, combine the ground pork shoulder and pork fatback. Mix until well combined.
- 2
Season the Mixture
Add salt, black pepper, minced garlic, red pepper flakes, and white wine to the meat mixture. Mix thoroughly until all ingredients are evenly distributed.
- 3
Prepare the Casings
Rinse the hog casings under cold water and soak them in water for at least 30 minutes. Rinse again before use.
- 4
Stuff the Casings
Using a sausage stuffer, carefully fill the casings with the meat mixture. Be sure to pack the mixture tightly to avoid air pockets. Twist the sausages into links of your desired size.
- 5
Cure the Sopressata
Tie off the ends of the sausages and hang them in a cool, dry place for 24-48 hours to allow them to cure.
- 6
Dry the Sopressata
After curing, transfer the sausages to a drying chamber or a cool, well-ventilated area. Allow them to dry for 3-6 weeks, depending on your desired dryness and flavor.
