There is a story, that a thief stole a fresh salami at a fair near the Italian town of Prato, and hid it in a field of wild fennel. When he picked it up a few days later, he discovered that the sausage developed a wonderful aroma from the fennel.
|lean pork trimmings (butt)||400 g||0.88 lb.|
|beef (chuck)||400 g||0.88 lb.|
|pork back fat or fat trimmings||200 g||0.44 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|dextrose (glucose), 0.2%|
|white pepper||2.0 g||1 tsp.|
|black peppercorns||4.0 g||1 tsp.|
|whole fennel seeds (dried)||3.0 g||2 tsp.|
|garlic||2.0 g||1 small clove|
|red wine (Chianti)||25 ml||1½ Tbsp.|
|T-SPX culture||0.12 g||use scale|
- Grind meat and fat through 3/16” plate (5 mm).
- Mix all ingredients with ground meat.
- Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 16-12º C (60-54º F), 85-80% humidity for about 30 days. The sausage is dried until around 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
The following spice and herb combination can be found in some recipes:
spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel.
herbs: 3 parts marjoram, 1 part thyme, 1 part basil.
To make 5 kg sausage about 7 g of spices and 4 g of herbs are needed.