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Homemade Soppressata:
Ingredients:
-hind leg of pig
-pig casings
-Salt
-Whole black pepper
-Crushed red pepper (pipi pistatu)
-Crushed Cayenne Pepper
-Pepper Paste
Tools:
-Sausage press
-String
Recipe:
Step 1:
Remove skin and outer layer of fat from the meat. Cut meat into smaller pieces and place in grinder.
Step 2:
Have your pig casing prepared in water with lemon and orange. Rinse the casings again with water cut into 12 inch pieces. Tightly tie one end 4 times.
Step 3:
Season the ground meat with Salt, crushed pepper, cayenne pepper, whole black pepper, and pepper paste. (Use a generous amount of salt). Season to your own liking, use video as a reference. After evenly mixed together cook a small piece and taste to check before filling cases.
Step 4:
Begin filling cases with the sausage press. Make sure when cranking the press to keep good pressure on the casing. Once filled immediately tie the other end and prick with needles. Give the soppressata one final tie in the middle to keep tight pressure. (Use video for how to tie knots).
Step 5:
Hang meat in a coal cellar and let cure in a cool dark place for 2 months.
Buon Appetito!
-Family Recipe
@jimmybigmuscles
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