Italian Salcicce Secco

Thanks to Graham at Native Breeds for showing me this one…

[alert type=”muted” close=”false” heading=”Ingredients”] [icon_list] [icon_list_item type=”check”] 1 kg coarse minced sow shoulder (add some back fat if it looks a bit lean)[/icon_list_item] [icon_list_item type=”check”] 22g curing salt [/icon_list_item] [icon_list_item type=”check”] 10g fennel seeds [/icon_list_item] [icon_list_item type=”check”] 8g course black pepper [/icon_list_item] [icon_list_item type=”check”] 12g garlic powder [/icon_list_item] [icon_list_item type=”check”] 3g chilli flakes [/icon_list_item] [icon_list_item type=”check”] 10g demerera sugar [/icon_list_item] [icon_list_item type=”check”] 2g starter culture [/icon_list_item] [/icon_list] [/alert] [alert type=”warning” close=”false” heading=”Remember…”] Keep the meat as cold as possible before you grind it so that the fat doesn’t smear into the lean as it goes through the machine – cut into strips and freeze for 20-30 mins in advance.
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Method

1. Lightly toast the fennel seeds for a minute to release a little natural oil
2. Mix 3/4 of the pork with all the dry ingredients in a large bowl
3. Knead the mix until very sticky
4. Mix in the last quarter of the meat and work it in a little more gently
5. Extrude into hog or beef casings that have been soaked overnight
6. Hang in the fridge for 4-5 days to let the cure work and firm up the sausage

[alert type=”warning” close=”false” heading=”Watch out…”] These aren’t really ‘sandwich’ type sausages, they’re more like a precursor to salamis. Meaty and wonderfully dense after a few days of curing, they’re very filling and are best cooked low and slow in the oven before being added to another dish.

You can use a leaner cut such as leg and loin instead of shoulder, just be sure to add 30% back fat.
[/alert] [alert type=”info” close=”false” heading=”Recipe Suggestions…”] [icon_list] [icon_list_item type=”lightbulb-o”]Pasta sauce with spaghetti and clams [/icon_list_item] [icon_list_item type=”lightbulb-o”]A lentil or butter bean stew [/icon_list_item] [icon_list_item type=”lightbulb-o”]Chopped up fine and served with scallop [/icon_list_item] [icon_list_item type=”lightbulb-o”]Risotto [/icon_list_item] [icon_list_item type=”lightbulb-o”]Sliced thinly and used as a pizza topping [/icon_list_item] [/icon_list] [/alert]