🔥 Spicy, garlicky, and deeply flavorful — just like in Calabria!
🧄 Ingredients (for ~2.5 kg sausage mix):
2 kg pork shoulder (with 20-30% fat), coarsely ground
500 g pork fatback (optional, for extra richness)
35 g salt (non-iodized)
20 g Calabrian chili flakes (or adjust to taste)
1 tsp ground black pepper
1 tsp fennel seeds (optional)
4–6 garlic cloves, minced
100 ml dry red wine
Natural pork casings (soaked and rinsed)
🥣 Instructions:
- Prep the meat: Keep everything cold! Mix ground pork, fat, and all dry spices together in a large bowl.
- Add garlic & wine: Mix in minced garlic and red wine until the mixture becomes sticky and well combined.
- Taste test: Fry a small portion in a pan to taste. Adjust seasoning if needed.
- Stuff into casings: Using a sausage stuffer, fill the casings without air bubbles. Twist into links.
- Dry or chill:
For fresh sausage: Let rest overnight in the fridge, then cook or freeze.
For dried sausage: Hang in a cool, dry, well-ventilated area (12–16°C) for 2–4 weeks until firm and dry.
âś… Tips:
Use quality pork—fat = flavor!
Drying sausage requires good airflow and monitoring humidity.
Always clean equipment and work with care—especially if fermenting or drying!
