July is winter in this side of the world. Apart from ski, European love to make their own susage, salami, prosciutto, soppressata or kind of cured meats.
Marito has repeated this phrase every time when we brought sausage or salami “we have to make our own this year”… my response always “Ok Ok” with cheeky smile.
This Saturday, we woke up at 6:30am, 7 am arrived to our favour butcher.
There have 4 or 5 men lined up and waited for their favour man to show their order – whole piece of pork shoulder and leg.
Do you believe it – all men, obviously it is their speciality and they know what is the best shoulder and leg.
We used 1 pork shoulder and 1 pork leg, using different part of pork in order to have more fat content in the sausage. If not, the sausage tasted a bit dry. The butcher would show it to us first, then he minced the meat if we were happy with it.
Back home, we put some salt (salt amount = 0.15% of meat weighted – it is only for the sausage put in freezer), fennel seeds, a little bit of red wine and chilli to marinate it for 2 hours. Then we would pan-fried a small portion to taste and make sure the salt content was right.
After this,we put the minced meat in the pork castings and used the string tied up as little sausage. We kept it in the freezer which would last longer.
Sound easy, honestly, just need sometime; some argument with your partner during the process to making it. It is normal. Every italian family go through different story every year and they would exchange their story with other family, a lot of laugh :)