Salsiccia di Calabria
Posted: Sun Nov 22, 2020 06:10
Salsiccia di Calabria
This is a different formulation than the Salame Calabrese that I posted here recently. Salsiccia di Calabria is a very popular sausage in Italy and Europe and carries the PDO designation. There are three versions: bianca (no chili), dolce (sweet chili) or piccante (hot chili) and it is made from the shoulder and loin from pigs raised in Calabria. My take on this sausage was made with Canadian and American pork, but with genuine Calabrian peppers. I dried the sausage a bit too long, but it still turned out to be quite good. With only a touch of heat, aromatic and a long finish. Great with a heavy peasant loaf and a glass of Sangio.
Recipe for 1kg of meat
Meats
500g pork loin with fat
400g pork shoulder, trimmed of fat and connective tissue
100g hard back fat
Ingredients
22.5g salt
2.5g Cure#2
1g back pepper
1g toasted and ground fennel seed
2g sweet Hungarian paprika
1g finely ground Calabrian peppers
1g dextrose
1g fine sucrose
0.25g Texel SA 301 starter culture
30 ml dry red wine
Process
1. Cube meat and fat, mix with salt, Cure#2, dextrose and refrigerate in a sealed container for 48 hours.
2. Freeze fat completely, place the cubed and cured meat in freezer for one to two hours so that it it freezes partially.
3. Revive starter with small amount of distilled water and a pinch of dextrose. Add to meat within 20 minutes.
4. Grind everything through 6mm plate. Do not grind fat separately.
5. Mix starter culture and spices with the meat. Keep ground meat cold, mix thoroughly, taking care not to over mix to avoid fat smearing. You may want to refrigerate the meat between the grinding, mixing and stuffing steps.
6. Stuff into 40mm hog casings forming 50cm sausages in a horseshoe shape.
7. Ferment at a temp of 17-19C for 48-72 hours, until pH drops to 5.2. Be careful not to let the pH drop below 5 so that the salsiccia does not taste sour. The Staphylococcus are also not effective in a high acid environment.
8. Mould starter optional, but recommended.
9. Hang for approximately 4 weeks at 12C and 80% RH, until a weight loss of 30% or less.
This is a different formulation than the Salame Calabrese that I posted here recently. Salsiccia di Calabria is a very popular sausage in Italy and Europe and carries the PDO designation. There are three versions: bianca (no chili), dolce (sweet chili) or piccante (hot chili) and it is made from the shoulder and loin from pigs raised in Calabria. My take on this sausage was made with Canadian and American pork, but with genuine Calabrian peppers. I dried the sausage a bit too long, but it still turned out to be quite good. With only a touch of heat, aromatic and a long finish. Great with a heavy peasant loaf and a glass of Sangio.
Recipe for 1kg of meat
Meats
500g pork loin with fat
400g pork shoulder, trimmed of fat and connective tissue
100g hard back fat
Ingredients
22.5g salt
2.5g Cure#2
1g back pepper
1g toasted and ground fennel seed
2g sweet Hungarian paprika
1g finely ground Calabrian peppers
1g dextrose
1g fine sucrose
0.25g Texel SA 301 starter culture
30 ml dry red wine
Process
1. Cube meat and fat, mix with salt, Cure#2, dextrose and refrigerate in a sealed container for 48 hours.
2. Freeze fat completely, place the cubed and cured meat in freezer for one to two hours so that it it freezes partially.
3. Revive starter with small amount of distilled water and a pinch of dextrose. Add to meat within 20 minutes.
4. Grind everything through 6mm plate. Do not grind fat separately.
5. Mix starter culture and spices with the meat. Keep ground meat cold, mix thoroughly, taking care not to over mix to avoid fat smearing. You may want to refrigerate the meat between the grinding, mixing and stuffing steps.
6. Stuff into 40mm hog casings forming 50cm sausages in a horseshoe shape.
7. Ferment at a temp of 17-19C for 48-72 hours, until pH drops to 5.2. Be careful not to let the pH drop below 5 so that the salsiccia does not taste sour. The Staphylococcus are also not effective in a high acid environment.
8. Mould starter optional, but recommended.
9. Hang for approximately 4 weeks at 12C and 80% RH, until a weight loss of 30% or less.