Italian sausage recipes. Italian homemade salami

I vote with both hands for a healthy diet and agree with nutritionists: if you like sausage, eat homemade! We order dry-cured sausage from the farmer, 10 kg for our family, they cook it in November, hang it in the "Cantina" (cold cellar), ready in March, this is its peak of taste. We eat it quickly, treat friends and relatives. It’s very tasty, but we don’t have conditions for drying, so I found a great recipe for our urban conditions. I’m happy to share with you! For those who have a dark, unheated , ventilated room-recipe number 2. and 3; and 4

I do not recommend using an artificial casing! Agree with a butcher and buy a natural one. Most often, pork intestines are divided into two parts: 32 mm - 35 mm and 35 mm - 38 mm. We tend to lean towards a size 2 because we like big sausage....we're going to go through this as adults!!!

The intestines are stored in salt. Rinse them thoroughly in warm water. Then wash each inside under running water.

This is one of the most difficult preparatory work.

In the production of sausage, it is very important what kind of meat you take. We buy the front shoulder blade. This part is located on the front leg from the elbow to the back. The lard/meat ratio is ideal for sausages.

1 - scapula

Pork shoulder makes an excellent roast, meatballs and chopped cutlets.

2 - loin, small rib

The loin can be used to cook langets, escalopes, pork medallions and cutlets.

3 - bacon

Some of the tastiest fried foods come from the top...

4 - back ham

It is used for cooking steaks, brizoli and schnitzels.

5 - peritoneum

This part is best used for making pork rolls.

6 - neck

As a rule, the most delicious kebabs, ideal steaks and cutlets are obtained from the pork neck.

7 - front knuckle

As a rule, it goes for minced meat, but it can also be used to prepare a rather interesting dish "Aisban" (braised shank)

8 - rear knuckle

A very tasty dish - back shank baked in the sleeve.

It was a small digression for the uninitiated :)

If it is possible to crank the meat at the butcher, do it. There is a special minced meat function. Or finely chop the meat with a knife. Take the part of the meat that you will use. Put the rest in the refrigerator.

Add spices:

Hot Sausage. Spicy sausages. Sweet Sausage. Sweet sausages.

4.5 kg pork 4.5 kg pork

1 cup cold red wine 1 cup white wine

1 cup cold water 1 cup cold water

10 tablespoons of salt. 10 tbsp salt

2 tbsp garlic powder 2 tbsp garlic powder

2 tbsp black pepper 5 tbsp black pepper

3 tsp cayenne pepper 4 tbsp brown sugar

2 tbsp chopped chili pepper

10 tbsp paprika

Mix the spices separately and add to the meat. The main task is to mix everything evenly. The meat should be well chilled at the same time - it will be easier to pass through the meat grinder.

Before starting work, put a little olive oil into the funnel of the machine.

Stretch the gut and tie a knot at the end.

Our meat was cooked and chopped in advance, we proceed to the next stage of work together - one pushes the meat, the other supports and guides the intestine, puts it on a tray so that the too long intestine does not tear and fill evenly, this experience came to us by trial and error and our sausages now look beautiful and appetizing.

At the end of the intestine, tie a knot, for this, make it longer, with a margin.

Now we turn by evenly twisting the thumb and forefinger 3 times! after a certain distance into beautiful sausages! Remember that the next scroll must be done in the opposite direction! The sausage is ready, put it in the refrigerator and proceed to the next one.

Mike and I have developed a good sausage packaging system.We pack according to preferences between spicy and sweet sausages.For my family it's 5 and 3 spicy and sweet, for Mike it's 2 and 2.Mike's vacuum sealer works great for packing sausage.Sendfor storage in the freezer.

Like everything in life that is good, there is always an element of work.I think it would be easier to just go to the store and buy it, but making your own sausages tastes healthier, tastier, and cheaper!

And here is the recipe for dry-cured sausage:

Our love for sausage is indestructible. She is our everything.

Spring and autumn are just the right time to make your own sausage. It is at this time of the year that we have a fairly stable moderately cool temperature, and this is almost the only difficulty for homemade sausage making. After all, the longest and most important stage in the sausage is the withering of the sausage, it lasts 6-8 weeks and should take place at t +15 degrees C in a well-ventilated room. A glazed balcony or an unheated dacha without mice is the only thing that comes to mind for this business. Below or above t or poor ventilation will result in either obvious spoilage of the product or uneven drying, i.e. quality reduction.

There are many recipes for dry-cured or raw-smoked sausages based on beef, horse, pork and (probably) lamb meat. I decided to make the first test on the basis of duck breasts and beef. Everything written below is based on what I read in Good Cooking Canning.

So. The first step is preparing the meat.

Large (from half a fist) cut beef (850 g), lard (500 g) layered into slices ~ 1.5 cm thick, duck breasts (1300 g) left as is, and generously sprinkled with coarse sea salt, sent to the refrigerator for a day. The next day, I wiped off the moisture and salt residue from the lard, dried the meat with paper towels - each piece separately. Cleaned the beef from sinews and films. Weighed - beef "remained 750 g, duck - 1000 g. Thus, the meat-fat ratio, which should be approximately 2: 1 or 3: 1 (otherwise the sausage will be dry) is fully observed, given that there are quite a lot of fat.

Stage two - we make minced meat.

I turned the beef and a little lard through a meat grinder with a fine grate, cut the rest of the lard into cubes of 1 cm, and the breasts into cubes of about 2 cm.

He poured in about 50 ml of cognac, in which he dissolved 2-3 tbsp. l. honey, and poured about 70 g of coarse salt (it should be about 3.5% of the weight of the product). Mixed without diligence - otherwise the minced meat will be salted. Divide the minced meat into three equal parts by weight. In one he added a Chinese mixture of five spices (wuxianmian) and a little freshly ground black pepper, in another pink pepper crushed in a mortar and still the same black, in the third - already a noticeable amount of black and green pepper, which were roughly crushed in a mortar, a couple of peas of fragrant crush finely with a piece of nutmeg and a few grains of cardamom. Mixed minced meat and spices (which turned out to be somewhere around 0.5-1 tsp per serving of minced meat). According to the books, saltpeter is added to minced meat to preserve the pink color of the meat. After my experiment with drying the duck breast, I decided not to add any saltpeter - firstly, I don’t have the required quality (NDA), and secondly, the color of the dried breast suited me perfectly.

Stage three - stuffing.

We take out the mesh from the meat grinder, insert a tube for stuffing sausages instead of it, put washed and pre-treated pork (or whatever) casings (intestines) on the tube, checked for holes. We tie the intestine with a double knot and stuff the sausage very tightly - the air inside will contribute to spoilage.

We tie up the sausages, making them the desired length - I got a length of 15 to 35 cm. It is better to separate the sausages, after tying them with string, from each other, and not leave them in a garland, so it is more convenient to work with them further.

Stage four - withering.

We tie the sausage with twine, simultaneously piercing the sausage with a thin needle (we trim) and releasing air if bubbles with it are still found during the tying process. There is no need to tie pork or lamb intestine sausage as often as I did, it is enough to tie them along and a couple of times across - this will help them keep their shape.

We hang the sausage in a cool, well-ventilated room with t +15 degrees C. Thick sausages are recommended to be turned over from time to time in order to avoid the stuffing "draining" down and acquiring a pear-shaped shape. The room should be dark (unfortunately, this is impossible to do on the balcony, but you should at least cover the sausage from bright light with thick paper). Do not hang sausage in sunlight, especially direct. It is ideal to hang it in the dark, in a dacha that is empty in the off-season, in a place inaccessible to mice.

So the sausage looks 18 days after the start of withering. She has noticeably lost weight, the ropes dangle freely on her, and she has become noticeably harder to the touch. According to the book, it can become covered with a white, harmless mold - this is a sign that the process is proceeding correctly.

Continuation.

The next time I made the sausage a little differently. I refused pork, refused most of the duck fat in favor of pork - unfortunately, duck begins to age over time and this clearly affects the taste (it can withstand 2-3 months). The final composition of fat was 1/3 duck, 2/3 pork, meat - 2/3 duck and 1/3 beef. Practice has suggested that cardamom and traditional Chinese "duck" spices - star anise, Sichuan pepper, cloves are very good spices. This year, apparently due to more favorable conditions than before, the sausage, as expected, was covered with a thick layer of dry white mold, which gives a characteristic salami flavor and a special aftertaste. I took a sample for Christmas - a great gift for yourself! And notice - what color, and not a gram of saltpeter.

Dried sausage at home

I want to share my experience in cooking homemade sausages. It's not about kupaty or fried homemade sausage, but about dry-cured sausage.

I want to say right away that the preparation of such sausage is not a quick process. If you see a recipe that says that such a sausage can be cooked in a few days, then to put it mildly, this recipe is incorrect. There is such a sausage, I would be careful (at least from pork).

As for the time, it took me 30 days from salting the meat to taking the sample.

Unfortunately, when I bought the meat and decided to make sausage out of it, I did not photograph the original product. So take my word for it.
I bought pork shoulder and boneless brisket on the skin (approximately 50/50) with a total weight of 2 kg 700g.

I conditionally (very approximately) divided the whole process into three parts.
1. Fermentation and salting.
The meat was cut into sufficiently large pieces, so that they subsequently passed into the mouth of the meat grinder. Salt at the rate of 20 g per 1 kg of meat. And one more thing, I used nitrite salt. At this stage, it is advisable to leave the meat in a cool place with a temperature of +2 ... +4 degrees Celsius and low humidity for several days. In my case, the meat stood in the refrigerator at a temperature of +3 degrees for four days. Every day I stirred the meat so that it did not wind up, covered it with cling film.
After four days, I took the meat out of the refrigerator.

Don't let the photo of the plate fool you, it's not a plate, but a deep bowl, all the meat fit in it. By the way, it should be noted here that if pork and, for example, beef were used, they would be prepared in different dishes and the preparation time would probably be different in time. I used brisket, which is quite fatty. If the meat is lean, then fresh (unsalted) lard, finely chopped, should be added in the next step.

2. Cooking minced meat, stuffing sausages.
A lot of controversy arises about how to grind meat: with a meat grinder or a knife. If you cook, decide for yourself, I scrolled in a meat grinder. Although, in the case of adding fat, it would be chopped.
In order for the minced meat in the sausage to be homogeneous, there is, in my opinion, a very competent solution - scroll a part of the meat (large, with fat) through a large grate, and about a third or a quarter through a small one.

Now about spices.
This is a personal matter for every Indian :), with the exception of salt, sugar (not surprised), pepper.
Cognac. Necessarily, but... No matter how you look at recipes on the Internet, and our dock is no exception, it is necessary to have 50 grams or half a glass. Error. 250 ml of skate is added to 100 kg of meat. Do not think that if you swell more, then the sausage will taste better. Not at all, the amount that you see in the photo is quite enough. Excess cognac is best used for its intended purpose - for mood. :)

In the photo, next to a glass, a bit of sugar and cumin. The next photo is black pepper, cilantro (coriander) seeds, a few cloves of garlic, hot red pepper (dried). I also added (at the tip of a knife) ground nutmeg.

Do not use fresh chili peppers. There is no whole that you should grind yourself, then buy ground in a bag. At the same time, I will share with you where I got my pepper from. I have had it since autumn, a couple of such bushes

pleased me last year until late autumn, and then I harvested and dried it. :)
I didn’t grind the zira, I kneaded it with my fingers, but I rubbed the red, black pepper and coriander in a mortar.

Before grinding the meat into minced meat, I took out salted intestines from the freezer and soaked them in water.

Ground meat. In principle, there is nothing to explain here, the main thing is not to forget to use lattice holes of different diameters.

I “friended” minced meat in a larger container, so that it would be more convenient to interfere.

Mixed and left for half an hour.

The stuffing process.

Sausages, specially, made small.

Thirty minutes had to tinker. The result is nine sausages, slightly different in size.

The sausages were shredded (pierced) with a toothpick and put under a slight pressure in the refrigerator (+2...+4) for 7 days.

In the photo they are on top of each other, but this is not good, so the next day I laid another cutting board between them. During these seven days, I turned them over once a day.

3. Drying.
It's been seven days. There was a need for a ventilated cool place. Cool is somewhere from +6 to +14, no more. My balcony is not glazed, so there is only one way out - a window sill in the kitchen. It remains to build a "hanger" for sausages.

Of course, my design is far from perfect and it is difficult to look at it without a smile, but it coped with its task.

This is what it looked like inside.

A couple of times the sausages were taken out for "examination" for the appearance of unwanted plaque (white mold) on the casing. Although this is not critical, but nothing happened.

Fixed the knife.

And here it is - the "reward" for the labors.

A week later and in a slightly different light.

A few words after.
Shrinkage ("shrinkage") amounted to 40-45%.
That is, the output was somewhere around 1.4 kg. I didn't think to weigh it right away. Judging by the weight of 1 sausage - 140-170 grams.
Taste.
Whatever I say, it will be difficult for you to check, but he pleased me. The spices were just right, it's good that he restrained himself and did not overdo it. With salt, too, guessed.
The structure of the sausage.
Sujuk, I think, they tried almost everything, somewhere close. Well, the photos speak for themselves.

Dried sausage (sujuk)

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Dry Sausage of the highest grade at home

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Italian sausages are always highly valued all over the world for their unique taste. However, there is an opinion that the excessive consumption of deli meats is a real "attack" on one's own health and proper diet? Is it so? Absolutely not! It is enough to know the most "healthy" varieties and not to abuse the quantities.

Who doesn't love a delicious sandwich or, as they say in Italy, panino with salami or ! Italian sausages and meat delicacies have long been highly valued for their unique and unforgettable taste. Bresaola and coppa, culatello and pancetta, mortadella and all kinds of salami, prosciutto and speck - over the centuries Italians have developed a special technology for the production of gourmet meat delicacies and are recognized leaders all over the world.

One of the most famous and popular meat products is the Italian dry-cured sausage or "salame". According to archaeological finds, the first masters for the production of homemade sausages were (the ancient Greeks compete with them: researchers discovered a similar recipe during excavations on the island of Salamina, but the Italians claim that their recipe is more ancient). The method of preparation has been perfected for centuries. They were especially successful in sausage craftsmanship in and, and already from Italy the recipe spread to almost all countries of the world. Of course, no one has yet been able to copy an authentic Italian sausage, despite the simplicity of the ingredients: good pork, lard, salt and spices (sometimes some other types of meat are added to the salam - beef, turkey and even meat of wild animals, such as venison). Italians love to use sausages and other meat delicacies not only as a filling for "panini"; they are served as antipasti appetizers, put on pizza, added to salads and pasta.

You can talk about Italian meat delicacies and their taste qualities endlessly. However, in this article we will pay attention only to those varieties that, according to Italian nutritionists, will not harm a healthy lifestyle and will not negatively affect their consumer. So, let's get acquainted with the 5 types of the healthiest meat delicacies "Bel Paese"

1. Bresaola

(energy value - 175 kcal)

Bresaola is made from whole beef muscle, which has virtually no fatty inclusions. The process of preparing this meat delicacy is as follows: the muscle is salted, seasoned with aromatic spices, and after the completion of the salting process, it is dried for 1-3 months.

Bresaola is a low-calorie delicacy suitable for those who want to keep fit. Combined with aged hard cheese Grana Padano and a few drops of balsamic vinegar, bresaola makes a delicious and very healthy snack.

2. Low-fat cured ham

(prosciutto crudo magro; energy value - 159 kcal)

Prosciutto crudo is the famous dry-cured ham, which is produced in many regions of the country, but every gourmet knows that the reference prosciutto is also made in the provinces. To produce an exquisite delicacy, excellent pork hams are specially selected, obtained from pigs raised exclusively in the green hills of the Emilia-Romagna region. Selected hams are salted and dried in a special way for a long time - from 14 to 24 months.

For those who care about health, low-fat raw ham, which ranks second among the lowest-calorie meat products, is suitable. Accompanied with a slice of whole grain bread, salad and prosciutto tomatoes, it is perfect for a quick and healthy snack.

3. Culatello

(energy value - 198 kcal)

Culatello, located in third place in the ranking, is a meat delicacy very similar to prosciutto crudo. However, the similarity here is only superficial. Culatello is a dry-cured ham of the highest quality, which is usually made on private farms according to old recipes. Culatello is produced in two types: black and white, depending on the type of pork. And if white culatello can be purchased almost everywhere, the black variety will have to be looked for well, and it is produced in limited quantities at all, and the ripening process lasts as long as 36 months.

4. Boiled ham

(prosciutto cotto; energy value - 215 kcal)

Versatile, easily digestible, with a delicate taste, boiled ham is a dietary delicacy obtained from the thigh part of a pork carcass. The whole process of making prosciutto cotto lasts only about a week: the meat is first prepared and then cooked in special forms at a temperature of 70 ° C.

Prosciutto cotto is an excellent lean boiled meat substitute used in many Italian dishes, suitable for children as well as pregnant women. On a sandwich or paired with vegetables, prosciutto cotto is a healthy and nutritious meal.

5. Lonzino

(energy value - 234 kcal)

Lonzino is a unique Italian specialty, the result of processing the most noble parts of the pork carcass. The meat is very tender, light in color, with a delicate taste and aroma.

Lonzino is ideal as a light and healthy dish along with raw or roasted vegetables.

Photo tgcom24.mediaset.it

), I decided to stick with Italian salami. Unlike Hungary, where salami is obligatory smoked, in the Apennines this sausage is dry-cured, but at the same time it has a characteristic recognizable taste due to the use of traditional Italian seasonings. Also, this time I decided to use beef casing instead of pork casing and change the drying process to make the recipe easier.

The result did not look too much like a neat salami from an Italian supermarket, but it turned out to be very similar to those handmade sausages that I once bought in or on: unique irregular shape, just as fragrant, slightly awkward and very tasty. Perhaps the epithet "homemade Italian sausage" fits her perfectly.

Italian homemade salami

Complexity
average

Time
2 hours + 2 weeks

Ingredients

2 medium or 4 small sausages

80 cm beef

860 pork ham

140 g. fat

23 g nitrite salt

10 ml. dry white wine

10 g sugar

3 g black pepper

3 y. dried garlic

1 g fennel seeds

Soak the beef casing and rinse under running water to prepare it for sausage making. Soak the fat in advance in cool water, then cut it into layers about 1 cm thick and put it in the freezer for 1 hour. Cut the pulp from the pork ham into cubes with a side of 3 cm and put it in the freezer for 3 hours so that they harden slightly - the minced meat from such meat will turn out chopped, and not shapeless, which will positively affect the texture of the finished sausage. In the same freezer, remove the removable parts of the meat grinder, as well as the hook and bowl of the mixer, if you have one, or the spatula with which you will knead the minced meat. Remember, the key to our success is the minimum temperature of minced meat at all stages of cooking.

Pass the meat through a meat grinder with a large grill, cut the bacon into small cubes with a sharp knife and combine in a mixer bowl or metal container. Add nitrite, white wine and all the spices, ground in a mill or thoroughly crushed in a mortar, and mix quickly but vigorously (ideally with a stand mixer, if not with a spatula).

Every time I write about sausages, I get questions about nitrite salt, and, apparently, someday I will talk about it in more detail. In the meantime, I want to note that nitrite salt is indispensable in the manufacture of dried sausages, since the sodium nitrite contained in it inhibits the reproduction of undesirable microflora and gives the sausages a pleasant color, and its concentration - 0.5-0.6% - is absolutely safe for the body. Nitrite salt and casings, like everything else for making Italian homemade sausage, I purchased on the website kolbaskidoma.ru.

Install the sausage attachment on the meat grinder and, having tied the casing on one side, stuff it tightly with minced meat (it is best to do this together so that the minced meat is evenly distributed). When the stuffing is over, tie the casing on the other side, rewind it in several places to divide the long sausage into smaller sausages, pierce with a toothpick where air bubbles appeared, and wrap it with twine. Hang the sausages in a dry and cool place (a glazed loggia is ideal) and dry them for 5-8 days until they become elastic and hard to the touch and lose 30-40% of their original weight.

Another traditional warning is about mold. It may appear on the surface of the sausage during drying, and in no case is evidence of its deterioration. If the mold is white, which is what you want, cherish it and cherish it, as it in many ways forms the perfect taste of dried sausage. If the mold is green or dark in color, wipe it off with a piece of cheesecloth soaked in vinegar and try to prevent it from reappearing.

Ready sausage can be eaten immediately with sandwiches or as a meat snack, but since you most likely did not have the opportunity to control the humidity and air temperature during drying, it could turn out that the outer layers dried out before the inner ones. The ideal way to fix this is to vacuum seal your sausages and leave them in the fridge for a week to even out the moisture levels inside the sausages. If you don’t have a vacuum sealer either, well, you will have to come to terms with the fact that voids may appear inside the sausage, which, however, should not affect its excellent taste in any way.