Calabrese Soppressata Piccante Recipe
Make Calabrese Soppressata Piccante 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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Meat
Spices and Seasonings
Casings
Optional Ingredients
Method
Preparation of Meat
- 1
Trim and Cut
Trim any excess fat from the pork shoulder and fatback. Cut the pork shoulder, pork fatback, and beef chuck into small cubes (about 1-inch pieces) for easier grinding.
- 2
Grind the Meat
Using a meat grinder, grind the pork shoulder, pork fatback, and beef chuck together. Use a medium plate for the first grind.
Mixing the Ingredients
- 3
Combine Spices
In a large mixing bowl, combine minced garlic, red pepper flakes, fennel seeds, black pepper, salt, sweet paprika, and cayenne pepper. Mix well.
- 4
Stuffing the Casings
- 5
Prepare Casings
Soak the natural hog casings in cold water for at least 30 minutes. Rinse them well and keep them in water until ready to use.
- 6
Stuff the Sausage
Fit a sausage stuffer with the soaked casings. Carefully slide one end of the casing onto the stuffer tube and tie a knot at the open end. Stuff the casing with the meat mixture, being careful not to overstuff. Tie off the other end of the casing when finished.
Curing and Aging
- 7
Cure the Sausage
Hang the stuffed soppressata in a cool, dry place with good air circulation for 24-48 hours to allow the flavors to meld. Ensure the temperature is around 60-65°F (15-18°C) with 70-80% humidity.
- 8
Aging
After curing, transfer the soppressata to a cooler place (about 50°F or 10°C) and let it age for at least 2-3 weeks, turning occasionally.
