Garlic-Sausage-Dried

chefs-mate chefs-mate 0 Comments
Servings: 10 Difficulty: Advanced
Jump To Recipe Print Recipe
Artisanal air-dried sausage with robust garlic and herb flavors
Garlic Sausage (Dried recipe image
Garlic Sausage (Dried recipe image
Print Recipe

Garlic-Sausage-Dried

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 1922.7

Description

This artisanal dried sausage recipe delivers a robust, savory punch with prominent garlic notes balanced by a blend of traditional herbs. The combination of pork and cubed fat ensures a moist, tender texture that develops complexity during the curing and drying process. Perfect for charcuterie boards or as a flavorful addition to rustic meals, this sausage offers a satisfying chew and deep umami taste. Ideal for enthusiasts of homemade cured meats, it requires patience but rewards with a superior, preservative-free product. The addition of brandy and sweet paprika adds a subtle aromatic depth, while the slow air-drying process concentrates the flavors, resulting in a firm, sliceable sausage that is both delicious and impressive to serve.

Ingredients

Directions

  1. Cube the pork and pork fat separately.
  2. Chill the meat and fat in the freezer for about 30 minutes to firm up.
  3. Grind the meat and fat separately through a coarse grinding disk.
  4. Mix the coarse-ground meat and fat together.
  5. Re-grind the mixture through a fine grinding disk.
  6. Mix in the salt, minced garlic, and brandy into the ground meat.
  7. Grind the dry spices (white pepper, bay leaf, cloves, mace, basil, cinnamon, oregano, sage, thyme, savory, cayenne, paprika) into a fine powder.
  8. Mix the ground spices, sugar, ascorbic acid, and saltpeter into the meat mixture thoroughly.
  9. Cover the mixture and cure in the refrigerator for 24 hours.
  10. Prepare the beef casings by soaking and rinsing them.
  11. Stuff the cured meat mixture into the casings.
  12. Tie the sausage into 6-7 inch links.
  13. Prick any air bubbles in the casings with a sterilized needle.
  14. Hang the sausages in a well-ventilated area with controlled humidity and temperature.
  15. Allow the sausages to dry for 8-12 weeks, or until they are sufficiently firm and have lost about 35-40% of their initial weight.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1922.7kcal
% Daily Value *
Total Fat 111.2g172%
Saturated Fat 39.7g199%
Cholesterol 635.6mg212%
Sodium 492.6mg21%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 214.5g429%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sausage, garlic, dried, cured, pork, charcuterie, homemade, salami, spices, herbs, air-dried, preservation, meat, stuffing, casings, traditional, artisanal
Recipe Card powered by WP Delicious