Cured Sausages Recipe

Chill equipment

Place grinding plates, bowl, and knife of the meat grinder or food processor in the freezer for 30 minutes to keep the meat cold during processing. Keep the meat and fat chilled (near 32–40°F / 0–4°C).

Soak natural hog casings in warm water for at least 30 minutes, then flush inside and out with running water. Keep casings refrigerated until ready to stuff.

Cut and season meat

Trim the pork shoulder of large sinew but leave some connective tissue. Cut the pork shoulder and back fat into 1–2 inch cubes and keep cold. Toss the meat and fat with kosher salt, Prague #1 curing salt, black pepper, paprika, garlic powder, fennel seeds, crushed red pepper, and demerara sugar. Mix thoroughly so cure and seasonings coat all pieces. Refrigerate for 30–60 minutes to allow cure to start working and flavors to bind.

Grind meat

Working with chilled pieces, pass the seasoned meat and fat through the cold grinder fitted with a 3/8" (approx. 8–10 mm) plate. For a finer texture, grind a second time through a finer plate. Keep everything cold between passes to prevent smearing.

Emulsify / Final mix

Place the ground meat in a large bowl or the bowl of a stand mixer. Add cold water and optional white wine. Mix with a paddle or by hand until the mixture becomes sticky and cohesive (protein extraction) — about 2–4 minutes by hand or 1–2 minutes in a mixer on low. Avoid over-warming; keep the bowl on ice if needed. Check seasoning and texture; adjust pepper or salt only if necessary (remember curing salt is already measured).

Prepare stuffer

Set up a sausage stuffer or a sausage stuffing attachment on a grinder. Slip a prepared hog casing onto the funnel and leave a few inches loose at the end to tie off.

Stuff links

Fill the casing evenly, avoiding large air pockets. Apply steady pressure; do not overstuff. Once filled to desired diameter, twist into links (about 4–6 inches each) or leave as a single long coil. Prick any visible air pockets with a sterile needle and smooth out gently.

Tie & hang

Tie the ends of each sausage or twist links and hang on drying rods or a rack in a cool, well-ventilated place (ideally 55–65°F / 13–18°C with 70–80% humidity) for initial drying. If you do not have a controlled curing environment, hang in the coolest, least humid place available or refrigerate uncovered for 24 hours to let casings dry slightly.

Initial cure

Hold sausages at refrigerated temperatures (34–40°F / 1–4°C) for the first 24–48 hours to allow cure to work and flavor to develop. This period helps prevent surface spoilage before fermentation begins.

Controlled drying

Transfer sausages to a curing chamber or cool, humid area set to 55–60°F (13–15°C) and 70–75% relative humidity. Hang sausages with some space between to allow air circulation. Dry for 3–8 weeks depending on desired dryness and thickness — typical small cured sausages lose about 30% of their starting weight. Check regularly for even drying and any signs of unwanted mold (white bloom is normal; green/black patches should be removed and treated).

Optional fermentation step

If you want tang (typical of salami), use a starter culture and follow manufacturer instructions: inoculate the meat mixture before stuffing, then keep sausages at 20–26°C (68–79°F) and high humidity (90–95%) for 24–72 hours to allow fermentation and pH drop, before moving to cooler drying conditions described above.

When sausages have reached the desired weight loss (about 30% for semi-dry, more for harder cured), move them to cooler storage (50–55°F / 10–13°C) with moderate humidity or refrigerate. Slice thinly to serve. Store wrapped in paper in refrigerator for several weeks or vacuum-sealed in the freezer for longer storage.

If any unusual odors, sliminess, or colored molds (green/black) appear, discard affected sausages or cut away and treat per food-safety guidance. Always follow curing salt guidelines and never exceed recommended Prague #1 amounts.