House-made Charcuterie Recipe
A selection of house-made charcuterie served with mustard and pickles.
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Ingredients
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Meats
Spices and Seasonings
Condiments
Method
Preparation of Meats
Pork Belly
Cut the pork belly into small pieces and mix with sea salt, black pepper, smoked paprika, garlic powder, and Cure #1. Let it cure in the fridge for 5 days.
Duck Breast
Rub the duck breast with sea salt and black pepper. Let it cure in the fridge for 3 days. After curing, remove and air-dry for 24 hours.
Beef Brisket
Mix the brisket with the same spice mix as the pork belly and cure it in the fridge for 5 days.
Sausage Making
Sausage Stuffing
Grind the cured meats together and stuff into sausage casings. Twist sausages into desired lengths.
Cooking
Cooking the Sausages
Cook the sausages in boiling water for about 30 minutes, then allow to cool before slicing.
Serving
Plating
Arrange sliced meats on a serving platter with Dijon mustard and pickles on the side.