Homemade Spicy Pepperoni Recipes

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SEITAN PEPPERONI



Seitan Pepperoni image

Spicy, dense, and vegan, this pepperoni is perfect on pizza or for just snacking on by itself.

Provided by mezzinane

Categories     100+ Everyday Cooking Recipes     Vegan

Time 2h20m

Yield 12

Number Of Ingredients 16

1 ½ cups vital wheat gluten flour
¼ cup nutritional yeast
2 teaspoons mustard powder
2 teaspoons paprika
1 ½ teaspoons crushed fennel seeds
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
½ teaspoon crushed anise seeds
½ teaspoon white sugar
¾ cup cold water
¼ cup tomato paste
2 tablespoons olive oil
2 tablespoons liquid amino acid (such as Bragg®)
2 teaspoons liquid smoke flavoring

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix vital wheat gluten flour, nutritional yeast, mustard powder, paprika, fennel seeds, salt, black pepper, garlic powder, cayenne pepper, anise seeds, and sugar in a large mixing bowl.
  • Stir water, tomato paste, olive oil, liquid amino acid, and liquid smoke flavoring together in a separate bowl or measuring cup. Stir wet mixture into flour mixture until dough is evenly mixed. Turn dough onto a work surface and knead until smooth; shape into a log that is 1 1/2 to 2 inches in diameter. Tightly wrap log in aluminum foil, twisting the ends to secure.
  • Bake in the preheated oven for 90 minutes. Unwrap pepperoni and cool to room temperature; store in refrigerator in an air-tight container or wrapped in plastic wrap.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 8.7 g, Fat 3.4 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 0.4 g, Sodium 348.8 mg, Sugar 1 g

HOMEMADE SPICY PEPPERONI



Homemade Spicy Pepperoni image

Make and share this Homemade Spicy Pepperoni recipe from Food.com.

Provided by gailanng

Categories     Meat

Time 8h15m

Yield 1 pound

Number Of Ingredients 10

1 lb lean ground beef (85% lean or leaner)
1 teaspoon liquid smoke flavoring
1 teaspoon ground black pepper
1 teaspoon mustard seeds
3/4-1 teaspoon fennel seed, lightly crushed
1/2-1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon sugar
1 teaspoon morton's tender quick curing salt (regular salt will turn the meat brown)

Steps:

  • Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
  • Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
  • Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

PEPPERONI PASTA WITH LEMON AND GARLIC



Pepperoni Pasta With Lemon and Garlic image

Bits of chopped pepperoni crisp up almost like bacon when fried, with curled, browned edges and a savory, spicy bite. Here, they're the foundation of a hearty pasta sauce that's supremely satisfying and fast enough for a weeknight. Lemon, garlic and fennel seeds round out the flavors, and fresh herbs lend brightness. Taste the pepperoni before adding the optional red-pepper flakes. Depending on the brand of sausage, you might not need the extra kick. And if you don't have pepperoni on hand, any kind of salami will work.

Provided by Melissa Clark

Categories     weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Salt
1 pound medium pasta shells or orecchiette
1 tablespoon extra-virgin olive oil, plus more as needed
6 ounces pepperoni, thinly sliced, then coarsely chopped (about 2 cups)
3 garlic cloves, thinly sliced
1 teaspoon fennel seeds, cracked with a mortar and pestle or the side of a chef's knife
Pinch of red-pepper flakes (optional)
1 tablespoon tomato paste
1 small lemon, zested (if your lemon is very large, just zest half of it)
3/4 cup torn fresh basil or parsley leaves and tender stems, plus more for garnish
Grated Parmesan, for serving (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
  • If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
  • Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
  • Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

HOMEMADE PEPPERONI



Homemade Pepperoni image

My mother used to prepare little beef/moose summer sausages every fall and then smoke them in the smoker. All winter long we would have sliced sausage to eat along with smoked salmon, crackers and cheese, if we happened to get company we we're always prepared. That sausage also made it's way into sandwiches which were particularly tasty and had a pleasant texture, definitely a change from store bought lunch meat. While mixing up the meat I noticed two things the meat and spices smelled quite a bit like the sausages my mother used to make it also really did smell like pepperoni you buy from the store I let the meat cure for two days, then rolled them into two sausages and baked them for 8 hours in a 200˚ oven. While they don't taste exactly like the sausages my mother used to make they are extremely close and perhaps the only difference is hers were smoked and mine we're baked with smoke flavor added. Either way I will definitely be making more versions of this recipe including a burn-your-tongue-off version for my husband. If you are on Whole30 simply leave out the sugar or honey, it will change the taste BUT it will still be awesome. To replace the liquid smoke use real smoked salt OR smoked paprika OR smoke it in a small smoker. Any of those options will make a smoky sausage with the use of liquid smoke. If you're worried about the liquid replacement then add an equal amount of water.

Provided by Cook It Up

Categories     Meat

Time P2DT8h

Yield 1 Each, 6 serving(s)

Number Of Ingredients 9

2 teaspoons ground black pepper or 3 teaspoons peppercorns
2 teaspoons fennel seeds
1 dried red peppers or 1 teaspoon of dried chili pepper flakes
2 teaspoons mustard seeds
1 teaspoon garlic powder
2 teaspoons salt
2 lbs lean beef
2 1/2 teaspoons liquid, smoke*
2 teaspoons honey

Steps:

  • grind the peppercorns (if using), fennel seeds and the dried red pepper together in a mortar and pestle or a spice grinder.
  • mix all the dry spices together in a bowl and set aside.
  • break up the ground beef in a mixing bowl.
  • sprinkle the dry spices over the meat and mix well.
  • once mixed add the smoke flavor and the honey and mix well.
  • cover tightly and refrigerate for 48-72 hours.
  • to cook:.
  • pre-heat oven to 200˚.
  • cover a baking sheet with foil and place a baking rack over it.
  • form the meat into two long sausages, mine were about 12 inches each.
  • roll them firmly on a clean surface until they are well compacted.
  • gently transfer to the prepared baking sheet.
  • bake for 8 hours.
  • try to roll them over every two hours, they will be firm and this will help them maintain their shape and evenly cook.
  • remove after 8 hours and wipe them off.
  • let them cool and wipe again.
  • wrap and store in the fridge until chilled.
  • slice and use as desired.
  • *add more if you prefer a spicier mix or feel free to remove if you can't stand the flavor-I made mine as this recipe reads and they were perfect for little boys, flavorful but not flaming hot.
  • **if you want you CAN use Morton's Tender Quick curing salt which will make it pink, mine were made purposely without pink salt which is why they are brown, if you are trying to avoid preservatives yours should be made without pink salt as well.

Nutrition Facts : Calories 288.5, Fat 17.7, SaturatedFat 7.7, Cholesterol 105.8, Sodium 898.9, Carbohydrate 3.3, Fiber 0.6, Sugar 2, Protein 29.4

SPICY PEPPER PENNE



Spicy Pepper Penne image

Candace Greene of Columbiana, Ohio sure knows how to bring a bit of Sicily to the supper table! Let her zesty combination of pepperoni, pasta and peppers add a little kick to your dinner lineup.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 package (16 ounces) penne pasta
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
2 packages (3-1/2 ounces each) sliced pepperoni, halved
1/2 cup pepperoncini
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
3-1/2 cups boiling water
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncini and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.

Nutrition Facts :

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