Traditional Salama da Sugo
Recipes with Salama da Sugo
A hearty and flavorful recipe for Salama da Sugo, a traditional cured and cooked sausage from Ferrara, Italy. This recipe combines various pork cuts with red wine and spices for an authentic taste.
Prep Time
60 min
Cook Time
240 min
Servings
8
Difficulty
Medium
Ingredients
- 1 kg pork shoulder, coarsely ground
- 500g pork cheek, coarsely ground
- 300g pork liver, coarsely ground
- 200g pork tongue, cooked and diced
- 1 cup dry red wine (Lambrusco preferred)
- 2 tbsp coarse sea salt
- 1 tbsp black peppercorns, crushed
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- Natural sausage casings, cleaned and soaked
Steps
In a large bowl, combine the ground pork shoulder, pork cheek, pork liver, and diced pork tongue.
Add the red wine, salt, crushed peppercorns, cinnamon, cloves, and nutmeg to the meat mixture. Mix thoroughly until all ingredients are well combined.
Stuff the mixture into the prepared natural sausage casings. Ensure the casings are tightly packed and tie off the ends with butcher's twine.
Hang the sausages in a cool, well-ventilated place for aging for at least 3 months. Monitor the sausages for any signs of spoilage. Adjust aging time based on humidity and temperature.
Before cooking, soak the aged sausage in water for 12-24 hours, changing the water several times.
To cook, place the sausage in a large pot filled with cold water. Bring to a simmer and cook for 3-4 hours, or until the internal temperature reaches 70°C (158°F).
Remove from the water and let rest for 15 minutes before serving. Serve warm, sliced, with crusty bread or mashed potatoes.
Tips
Ensure the aging environment is consistently cool and dry to prevent spoilage. Soaking the sausage before cooking helps to remove excess salt and rehydrate the casing.