Figatelli Fresh Sausage

The Figatelli is a Corsican sausage made of liver and pork and scented with cloves of 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 it was not cooked.
MeatsMetricUS
Pork liver350 g0.77 lb
Pork shoulder250 g0.55 lb
Pork belly350 g0.77 lb
Pork blood50 ml1.4 oz fl
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper6.0 g3 tsp
Red wine, sweet60 ml2 oz fl
Garlic10 g3 cloves
Cloves, ground0.30 g¼ tsp
Bay leaf, crushed11
Instructions
  1. Soak smashed garlic in wine.
  2. Trim the meat and discard all sinews, gristle and connective tissue.
  3. 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, soaked garlic and all spices. Add fat and mix again.
  4. Stuff firmly into 36 mm hog casings forming 2 feet long u-shaped loops.
  5. Refrigerate.
  6. Cook before serving.
Notes
Figatelli can be enjoyed grilled, baked in the oven, 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 good bottle of Patrimonio, the famous Corsican wine.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs