Italian Salcicce Secco
Using meat from an older pig is standard in charcuterie and common with this semi-cured style sausage - but I have never found any so regular pork shoulder is of course fine.
Equipment
- 1 Meat grinder
- 1 Sausage skin
- 1 Sausage stuffer
Ingredients
- 1 kg Coarse minced sow shoulder
- 22 g Curing salt
- 10 g Fennel seed
- 8 g Coarse black pepper
- 12 g Garlic powder
- 3 g Chilli flakes
- 10 g Soft brown sugar
- 2 g Starter culture
Instructions
- Get all the grinding equipment into the freezer while you prepare.
- Lightly toast the fennel seeds for a minute to release a little natural oil
- Mix 3/4 of the pork with all the dry ingredients in a large bowl and knead the mix until very sticky
- Mix in the last quarter of the meat and work it in a little more gently
- Load the stuffer and extrude into hog or beef casings that have been soaked for a few hours, or ideally over night
- Hang in the fridge for 4-5 days to let the cure work and firm up the sausage