Figatelli Dry Sausage

The figatelli is a Corsican dry sausage which is made of liver and pork and scented with garlic and spices. There are significant differences in the proportion of the liver according to whether it is located in Southern Corsica or Upper Corsica. There are many variations and the sausage can be made as fresh type that must be fully cooked before serving or a dry type which is ready to eat at any time though not cooked.
Pork liver350 g0.77 lb
Pork shoulder, lean300 g0.66 lb
Pork back fat, hard fat trimmings or pork belly300 g0.66 lb
Pork blood50 ml1.4 oz fl
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #14.0 g3/4 tsp
Pepper6.0 g3 tsp
Garlic10 g3 cloves
Cloves, ground0.3 g¼ tsp
Bay leaf, crushed11
  1. Discard all sinews, gristle and connective tissue.
  2. Dice lean pork into small pieces and mix with blood. Dice liver into ½” (25 mm) cubes. Dice partially frozen fat into ¼” (6 mm) cubes. Mix lean pork with liver and all spices. Add fat and mix again.
  3. Stuff firmly into 36 mm hog casings forming 2 feet long u-shaped loops.
  4. Cold smoke at 16° C/64° F for 2 days.
  5. Dry in air at 12-15° C/53-59° F for 3 weeks.
  6. Store at 12° C/53° F, 65% humidity. Drying and storing is often accomplished in a cellar.
Figatelli was originally smoked with beech wood.
Dry Figatelli can be enjoyed on its own or served with lentils and a sauce. It is traditionally accompanied by pulenda (Corsican bread made from chestnut flour) and brocciu (cheese) in some areas. And of course a bottle of Patrimonio, the famous Corsican wine.

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