ItalianCookingForum.net
<click here to go back to recipes

● Chianti Sausage
Salcicce Chiantigiane

Have your butcher trim the pork thigh of as much fat as possible to speed things along. Also, beforehand, chill the meat in the freezer until it reaches 32°.

6 large cloves garlic
1 box (2⁄3 ounce) marjoram
1 box (2⁄3 ounce) rosemary
1 box (2⁄3 ounce) sage
1 box (2⁄3 ounce) thyme
1 box (2⁄3 ounce) oregano
2 tablespoons salt
2 tablespoons freshly ground pepper
4 pounds trimmed boneless pork thigh, or 5 pounds with fat, cut into pieces
3 pounds pancetta, with thicker pieces of fat removed, leaving only the pink-toned fat, or 41⁄4 pounds with fat, cut into large pieces
1 cup Chianti

In a food processor, combine the garlic and the herbs. Add the salt and pepper and purée until the garlic and herbs are finely minced. Transfer to a large bowl and set aside. Put the meat through the widest settings of a meat grinder, then transfer to the bowl with the garlic-herb mixture. Add the wine and mix until combined. Transfer to the refrigerator to marinate for 1 hour. Keep the meat grinder at the largest setting and attach the sausage making attachment. Fit the casing on the sausage attachment and put the meat through the grinder. Continue. to grind the meat and fill the casings until it is about 2 feet long. Tie the top closed with butcher’s string, making a double knot. Run the string along the length of the casing and after about 3 inches squeeze the sausage lightly to form a separate link and knot with the butcher’s string. Continue making links along the length of the sausage until you have reached the end, then secure with a double knot. Repeat the steps above until all the remaining ground meat is used. Cook immediately, refrigerate for up to 1 week or store in the freezer. ● Makes about 30 sausages

Wine Suggestion: Generous full-bodied red

printer friendly