Cured Pork Sausages (Salsicce)

In this Masterclass, Antonio and Maria show us how to make cured pork sausages, or Salsicce. Never has raw meat, hung out to dry in the garage for two weeks, seemed so delicious.

Ingredients:

• Pork Shoulder
• Salt (3% of the amount of the Pork Shoulder)
• Fennel Seeds
• Garlic
• Chilli
• Oregano
• Paprika
• White Wine
• Tomato Sauce
• Pig Intestine

• Sausage Maker (or a funnel if you don’t have this)
• String
• Needle (threaded so you don’t loose it in the meat)

Key Instructions:

• Mix all ingredients together with your hands
• You can marinade the meat overnight but make sure it is in a cool dry place, not somewhere with a heater going
• Feed the meat into the pigs intestine carefully, making sure to fill the sausages completely and not have air pockets
• Prick the sausages to let air out, then tie the string along the intestines to make sausages
• Hang the sausages in a cool place (garage is perfect) to cure for about two weeks
• Note, it’s best to buy the pork shoulder meat, the salt and the pigs intestines from a local butcher. They’ll make sure the meat is cut correctly, there is the right amount of fat in the meat and that you have the right amount of salt and intestinal tubing.
• Also, you can cure the sausages less, say for a week and a half, and then cover them in a jar of lard.  This can then be added with meat to tomato sauce to make the best pasta sauce you’ve ever had.

Tags: Charcuterie, Fennel, Pig Intestine, Pork Sausages, Recipe, Salsicce, Traditional Italian