directions
-
1
Add the pork and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #26 cone extrude the mixture into the casings and twist off into six to eight-inch links
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3
Poke several holes down the length of each sausage
-
4
Refrigerate, uncovered, on a rack for 12 to 24 hours
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5
Cover and use within two to three days or freeze for later use.
Fresh Calahrese Salami
ingredients
- 2 pounds ground pork
- 1 fresh red chili, minced
- 2 teaspoons crushed red pepper flakes
- 1/2 teaspoon anise seeds, slightly crushed
- 1 tablespoon salt
- 1/4 teaspoon freshly ground white pepper
- 2 tablespoons dry vermouth
- 2 tablespoons brandy