How To Make Dry-Cured Italian Sausage

Need to know how to make dry-cured Italian sausage? Making your own dry-cured Italian sausage can have a number of benefits. First off, you can use any spice that you'd like to prepare your Italian sausage. You can make as much dry-cured Italian sausage as you want and freeze the leftover Italian sausage, or make enough dry-cured Italian sausage for the holidays and those big dinner parties. Who would not like to have homemade dry-cured Italian sausage given to them during the holiday season? Regardless of when you want Italian sausage, you'll want an easy recipe to follow with simple instructions. Follow these steps to make your own dry-cured Italian sausage that your family will be drooling over.

To make dry-cured Italian sausage, you will need:

  • Meat of your choice
  • Cold metal bowls
  • An electric meat grinder (a manual grinder will work as well)
  • A stuffing horn
  • A sausage stuffer
  • Starter culture
  • Spices of your choice
  • Prague No. 2 Cure
  1. Grind all of your seasoning in a coffee grinder with the exception of the salt and starter culture. For a stronger Italian flavor, you can use dry herbs to make the sausage.
  2. Mix the fat within a cold metal bowl using the meat grinder, and then put it in the refrigerator. Next, grind the cold meat and put it into a cold bowl.
  3. Mix the fat, meat and the seasonings in a cold metal bowl using an electric mixer. Once this is done, dissolve the starting culture with some water, and then mix it in with the meat mixture to help cure the sausage. Do not mix it for too long. Put the meat mixture back into the refrigerator.
  4. The method used to prepare the sausage casing depends on the casing type. The man-made casings do not need any form or preparation. However, the natural casings need to be separated and soaked in water.
  5. Stuff the meat mixture into the casing. Put the end of the casing over your stuffing horn towards the sausage stuffer. Make sure to leave some of the casing over the edge of the horn, and continuously keep the casing wet. Stuff the casing entirely with the meat mixture, but be careful not to over-stuff as the casing may split, and you will have to start over again. To deal with air bubbles, pop them with the tip of a knife; this will prevent the sausage from having grease buildup when it is cooked.
  6. Hang the sausage to let it dry out at around 32 degrees Celsius. The sausage needs to remain hung for at least 35 days before eating. Make sure that the white mold is growing on the outside and the water is being drained from the sausage to prevent anyone from getting food poisoning.

 

 

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