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Title: Italian Dried Sausages
Categories: Sausage Italian Info
Yield: 4 Servings
| 1 | Pork shoulder (14-15 lbs.) | |
| Ground | ||
| 5 | tb | To 7 salt |
| 2 | tb | To 3 peppercorns - fresh |
| Ground | ||
| 1/4 | c | Red wine |
| 2 | tb | To 3 hot pepper flakes |
| (optional) | ||
| Hog casing (butcher would | ||
| Know how much to give you) |
Mix ingredients thoroughly then stuff into casing and let hang for at least 3 weeks. That's all I do. We're going to make 4 pork shoulders this weekend, so they should be done by mid to late February.
That isn't long enough to dry sausages. It takes a minimum 3 weeks to properly cure. I do mine in my basement cantina. Unfortunely, Toronto weather is too humid to leave sausages hanging for long periods of time. After they have dried I store them in jars, then I fill them with oil. This keeps them from getting moldy. My wife is Italian and this is how her relatives do it. Also when you make dried sausages, you can't use pork that has been previously frozen, or your sausages will turn black.
Date:22 Jan 98 11:27:00 -0400 From:DENNIS TOWLE Newsgroups:RIME.COUSINE DNEWSWEB 4.5i2 Copyright NetWin Ltd
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