Post by tofeja on Oct 31, 2008 12:20:41 GMT -5
Here are the beginnings of recipes for what I've done with the tasty bits and pieces from Snorton.
Mazzafegati (Umbrian fresh pork liver sausage)
Makes 1 pound
These sausages are Umbrian in origin and are generally made in one of two variations, either sweet (mazzafegati dolce), or savory (mazzafegati saporito). The flavor is fantastic and these sausages deserve to be slow grilled over wood or lump charcoal.
Ingredients:
Overall
1 pound of fresh pork liver
Hog casing
For mazzafegati dolce
2 ounces of pignoli, toasted
2 ounces of unsulphured sultanas, preferably organic, plumped in vin santo or warm water and patted dry.
1/4 cup of sugar
The finely grated zest of half an orange
Sea salt and freshly ground black pepper to taste
For mazzafegati saporito
1/3 pound of mild salsiccia fresca, in bulk form
Sea salt and freshly ground black pepper to taste
Method:
For mazzafegati dolce
Mince the pork liver as finely as possible and knead in the pignoli, sultanas, sugar, and orange zest. Season the mixture to taste and then stuff the casing, twisting the links into 5 or 6-inch lengths.
For mazzafegati saporito
Gently knead together the minced liver and salsiccia fresca and stuff the mixture into casing.
Salsiccia Fresca (Fresh Sicilian Sausage adapted from a recipe by Clifford A. Wright)
Makes 8 pounds
This is a classic Sicilian recipe for fresh sausage, the everyday counterpart to what is known in America as "Italian sausage”. In Italy, especially in the south, making homemade sausage is still a common, almost daily practice.
Pigs today in the United States are bred for leanness, making it necessary to add additional fat in order to make truly good sausage. The ratio of meat to fat should be 3-to-1 ideally, or 4-to-1 at the least, otherwise the sausage will have a dry flat taste and a crumbly disappointing texture.
It is very much worth the effort to search out pasture-raised pork. The omega fatty acids are in balance and the flavor is by far superior to corn fed animals.
Ingredients:
6 pounds of boneless pork butt, with its fat, trimmed of any connective tissue and veins and then coarsely chopped or ground. Shoulder may be substituted.
2 pounds of fresh pork fatback, rind discarded, and the fat coarsely chopped or ground.
6 tablespoons of fennel seed, cracked.
2 tablespoons of sea salt if using salted fatback, or 3 to 4 tablespoons if unsalted fatback is being used.
2 tablespoons of freshly ground black pepper
1-1/2 cups of freshly grated pecorino cheese
1 tablespoon of red pepper flakes, optional
1 cup of dry red wine
About 25 feet of hog casing
Method:
Knead together all of the ingredients in a large stainless work bowl and then refrigerate the mixture for at least 4 hours, or preferably overnight, to allow the flavor to develop.
Stuff the casing, twisting the links to any desired size. Fresh sausage should be used within 2 days and frozen sausage will last for up to 6 months if a vacuum storage system is used.
Mazzafegati (Umbrian fresh pork liver sausage)
Makes 1 pound
These sausages are Umbrian in origin and are generally made in one of two variations, either sweet (mazzafegati dolce), or savory (mazzafegati saporito). The flavor is fantastic and these sausages deserve to be slow grilled over wood or lump charcoal.
Ingredients:
Overall
1 pound of fresh pork liver
Hog casing
For mazzafegati dolce
2 ounces of pignoli, toasted
2 ounces of unsulphured sultanas, preferably organic, plumped in vin santo or warm water and patted dry.
1/4 cup of sugar
The finely grated zest of half an orange
Sea salt and freshly ground black pepper to taste
For mazzafegati saporito
1/3 pound of mild salsiccia fresca, in bulk form
Sea salt and freshly ground black pepper to taste
Method:
For mazzafegati dolce
Mince the pork liver as finely as possible and knead in the pignoli, sultanas, sugar, and orange zest. Season the mixture to taste and then stuff the casing, twisting the links into 5 or 6-inch lengths.
For mazzafegati saporito
Gently knead together the minced liver and salsiccia fresca and stuff the mixture into casing.
Salsiccia Fresca (Fresh Sicilian Sausage adapted from a recipe by Clifford A. Wright)
Makes 8 pounds
This is a classic Sicilian recipe for fresh sausage, the everyday counterpart to what is known in America as "Italian sausage”. In Italy, especially in the south, making homemade sausage is still a common, almost daily practice.
Pigs today in the United States are bred for leanness, making it necessary to add additional fat in order to make truly good sausage. The ratio of meat to fat should be 3-to-1 ideally, or 4-to-1 at the least, otherwise the sausage will have a dry flat taste and a crumbly disappointing texture.
It is very much worth the effort to search out pasture-raised pork. The omega fatty acids are in balance and the flavor is by far superior to corn fed animals.
Ingredients:
6 pounds of boneless pork butt, with its fat, trimmed of any connective tissue and veins and then coarsely chopped or ground. Shoulder may be substituted.
2 pounds of fresh pork fatback, rind discarded, and the fat coarsely chopped or ground.
6 tablespoons of fennel seed, cracked.
2 tablespoons of sea salt if using salted fatback, or 3 to 4 tablespoons if unsalted fatback is being used.
2 tablespoons of freshly ground black pepper
1-1/2 cups of freshly grated pecorino cheese
1 tablespoon of red pepper flakes, optional
1 cup of dry red wine
About 25 feet of hog casing
Method:
Knead together all of the ingredients in a large stainless work bowl and then refrigerate the mixture for at least 4 hours, or preferably overnight, to allow the flavor to develop.
Stuff the casing, twisting the links to any desired size. Fresh sausage should be used within 2 days and frozen sausage will last for up to 6 months if a vacuum storage system is used.
