Artisanal Dry Sausage
Ingredients
- 0.6 kgPork shoulder blade (coarsely minced)
- 200 gPork belly (coarsely minced)
- 20 gGray sea salt (fine)
- 4 gBlack peppercorns (whole)
- 4 gWhite sugar (powder)
- 0.8 pcGarlic (finely minced)
- 20 mlDry white wine
- 0.4 pcPork casing (rinsed and desalted)
- 0.4 gSaltpeter (finely ground)
Method
A clean slice revealing a regular grain and bright white fat. The skin peels off easily if properly dried. A bold aroma of pepper and matured meat.
- 1
Cut the pork shoulder and belly into cubes. Pass through a grinder with a large plate to obtain a 6 to 8 mm grain. The meat must remain cold so the fat does not melt.
- 2
Mix the meat with the grey sea salt, saltpeter, black peppercorns, white sugar, and minced garlic. Stir in the dry white wine. Knead firmly until the mixture becomes sticky and homogeneous.
- 3
Slide the pork casing onto the stuffer nozzle. Push the mixture in, avoiding air bubbles. Tie tightly with kitchen twine. The sausage should be firm under finger pressure.
- 4
Let cure for 48 hours at room temperature (20°C). Then hang in a cool (12-15°C) and ventilated place. The sausage is ready when it has lost 30% of its weight and is hard to the touch.
Frequently asked questions
How do you get this dish right?
- If air bubbles appear under the skin after stuffing, prick them with a fine needle.
- The 'white bloom' appearing on the skin is normal; it's noble mold that protects the product.
How long does this dish keep?
Keeps for several months hanging in a cool cellar or in the refrigerator crisper drawer wrapped in a cloth.
