Finocchiona Recipe
Make Finocchiona Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation of Meat
- 1
Prepare the Pork
Cut the pork shoulder and pork fatback into small cubes, roughly 1-inch in size. This will help them grind more easily.
- 2
Grind the Meat
Using a meat grinder fitted with a coarse plate, grind the pork shoulder and pork fatback together into a large mixing bowl.
Mixing Ingredients
- 3
Add Seasonings
To the ground meat mixture, add the fennel seeds, black peppercorns (crushed), minced garlic, salt, and red wine. If using, add crushed red pepper flakes and sugar.
- 4
Mix Thoroughly
Using your hands or a wooden spoon, mix the meat and seasonings together until well combined. Ensure the mixture is sticky and uniform.
Stuffing the Sausages
- 5
Prepare Casings
Soak the natural hog casings in water for about 30 minutes to soften them. Rinse them thoroughly to remove any salt.
- 6
Stuff the Sausages
Fit the sausage stuffer with the soaked casings, and fill each casing with the meat mixture, being careful not to overstuff. Tie off the ends securely.
Curing Process
- 7
Hang to Cure
Hang the stuffed sausages in a cool, dry place (ideally around 12-15°C) for 3-4 weeks to cure. Ensure they are well spaced and have good airflow.
- 8
Check for Doneness
After the curing period, check the sausages for firmness. They should feel dry to the touch and firm when pressed.
