Sopressata Salami Recipe

Homemade Sopressata Taste of Artisan

WEBMar 19, 2019 · Dissolve the Bactoferm culture in the distilled water and add it, along with the remaining ingredients, to the meat. Mix by hand, or …

Rating: 4.9/5(19)
1. While the fat is very cold, grind it through the medium die (6mm / 1/4 inch) into a bowl set in ice Chill while you grind the meat through the large die (12mm / 1/2 inch). Combine the ground meat and fat in the bowl of a standing mixer and refrigerate while you ready the culture and the remaining ingredients.
2. Dissolve the Bactoferm culture in the distilled water and add it, along with the remaining ingredients, to the meat. Mix by hand, or using a meat mixer, until the seasonings are thoroughly distributed, 1 to 2 minutes.
3. Stuff the sausage into casings. Tie the ends of the hog middle, if using. Using a sterile pin or needle, prick the casings all over to remove any air pockets and facilitate drying. Hang the sausage at room temperature, ideally 85 degrees F./29 degrees C., for 12 hours to “incubate” the bacteria; the beneficial bacteria will grow and produce more lactic acid at a warmer temperature.
4. Weigh your sausages and write down the weight.

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LemonSopressata Chicken EatingWell

WEBApr 18, 2024 · Add sopressata (or salami) to the pan and cook, stirring, until browned, 1 to 2 minutes. Stir in the tomato paste mixture and …

Rating: 4.3/5(8)
1. Cut chicken in half crosswise and sprinkle with 1/4 teaspoon each salt and pepper. Place flour on a plate and dredge both sides of the chicken in it. Shake off any excess. Whisk tomato paste and 1/3 cup water in a small bowl and place near the stove.
2. Heat 2 tablespoons oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned on both sides, about 10 minutes. Transfer to a plate.
3. Add sopressata (or salami) to the pan and cook, stirring, until browned, 1 to 2 minutes. Stir in the tomato paste mixture and lemon. Return the chicken to the pan, cover and cook, turning once, until the sauce has thickened and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, 5 to 7 minutes.

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