Salami Cotto

An American version of Salami Cotto. Salami Cotto is nothing else than a smoked and cooked in water sausage that is stuffed into large diameter casing. The meat and fat are finely ground. By description a “traditional salami” is a fermented and dried or slightly fermented and dried sausage, however, Salami Cotto does not meet these criteria. It nevertheless is classified as such. Another sausage Koch Salami is also a cooked sausage, but called salami as well. These sausages may look like salami, but they exhibit very little of the “cheesy’ flavor so typical of traditional salami.

Lean beef400 g0.88 lb
Lean pork300 g0.66 lb
Pork back fat or hard fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3 tsp
Cure #12.5 g1/2 tsp
Non-fat dry milk30 g1 oz
Sugar10 g2 tsp
Cracked black pepper4.0 g2 tsp
Nutmeg0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Garlic3.5 g1 clove
  1. Grind: beef through 1/4 (6 mm) plate; lean pork with 1/8” (3 mm) plate; fat with 1/8” (3 mm) plate.
  2. Mix/knead ground beef and pork with salt and Cure #1 until sticky. Add spices and ground fat and mix again.
  3. Stuff into 100 mm (4 inch) fibrous casings.
  4. Hang overnight in refrigerator OR for 2 hours at room temperature.
  5. Smoke for 3 hours at 46° C (115° F).
  6. Cook in water at 80° C (176° F) for about 90 min until sausages reach 68-70° C (154-158° F) internal temperature.
  7. Cool sausages in cold water, dry briefly and refrigerate.
For a better particle definition keep meat, especially the fat cold or partially frozen when grinding.

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Spanish Sausages

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