Sopressata Sweet Cured Pork Sausage Recipe
Make Sopressata Sweet Cured Pork Sausage 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 Flavorings
Method
Preparation
- 1
Prepare the Casings
Soak the natural hog casings in cold water for at least 30 minutes. Rinse thoroughly and keep in fresh water until ready to use.
- 2
Mix the Meat
In a large bowl, combine the pork shoulder and pork fatback. Cut the meat into small pieces to make it easier to grind.
Spicing and Mixing
- 3
Season the Meat
In a separate bowl, mix together the salt, black pepper, crushed red pepper flakes, fennel seeds, minced garlic, sugar, and cure #2. Add the dry mixture to the meat mixture.
- 4
Incorporate Optional Flavorings
If desired, pour the red wine and crushed black peppercorns into the meat mixture and mix until all ingredients are well combined.
Stuffing
- 5
Stuff the Sausage
Using a sausage stuffer, carefully stuff the mixture into the prepared casings, being careful not to overstuff. Tie off the ends of the sausages with butcher twine.
Curing
- 6
Cure the Sausages
Hang the sausages in a cool, dry place, ideally at a temperature of 50-60°F (10-15°C) with good air circulation. Allow to cure for 3-4 weeks until firm and dry.
