Calabrese Sausage Recipes

CALABRESE SALAMI

Steps:

• Rehydrate the starter culture in 60 ml distilled water. (see notes)
• Weigh the lean meat and the back fat in grams. Divide the total weight by 1000, then multiply each ingredient by that number, except the distilled water (see notes). For example, if the combined weight of the meat and back fat is 2650 g, you need to multiply the ingredients specified above by 2.65.
• In a small bowl, combine the salt, Cure #2 and dextrose.
• Cut the meat and the back fat into 1-inch pieces, and place into separate bowls. Sprinkle 3/4 of the salt mixture over the lean meat and the remaining 1/4 over the back fat. Mix each well to ensure even distribution. Freeze both for 20-30 minutes.
• Grind the lean pork through a 1/2-inch (12 mm) grinder plate. Grind the back fat through a 1/4-inch (6mm) grinder plate.
• Combine the lean pork with the starter culture and all of the seasonings. Mix well, until sticky, then mix in the groud back fat. It helps to use a stand mixer with a paddle attachment for this.
• Stuff into beef bungs and tie into 10-inch (25cm) links.
• Using a sterilized needle or sausage pricker, prick holes across the entire salami.
• Weigh the salami, write down its weight on a tag and attach the tag to the salami.
• If desired, inoculate with mold.
• Use the leftover meat from the stuffer/stuffing tube to make a small sample for measuring the initial pH and the pH at later stages. Make sure to record the readings.
• Dry at 59F - 77F (15C - 25C) and 65%-86% RH for a period of 7 days as per the drying protocol above. Measure the pH, it should be below 5.3 at this point.
• Mature in the curing chamber at 55F - 57F (13C - 14C) and 80% - 84% for about 3+ months.

RIGATONI WITH SPICY CALABRESE-STYLE PORK RAGù

Steps:

• Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juices in processor; set aside.
• Heat oil in a large heavy pot over medium heat; add sausage and cook, breaking up with a spoon, until browned, about 4 minutes. Add ground pork, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to a plate.
• Increase heat to medium-high. Add reserved vegetable mixture to drippings in pot, season with salt, and cook, stirring often, until golden, 8-10 minutes.
• Stir tomato paste and 1 cup water in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes.
• Add reserved meat and tomato purée and 1 cup water. Bring to a boil. Reduce heat; simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 4 hours. Season with salt. DO AHEAD: Ragù can be made 3 days ahead. Let cool. Cover and chill, or freeze for up to 2 months. Reheat before continuing.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
• Add pasta and 1/2 cup pasta cooking liquid to sauce; stir to coat. Stir in 3/4 cup Parmesan and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. Divide among bowls; top with more Parmesan.