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Cacciatorini #salumi #homemadecharcuterie #wursten #cacciatorini #salamedicavallo #pferdewurst #pferdefleisch #salami

Cacciatorini

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Course Main Course, Side Dish
Cuisine Italian

Equipment

  • Equipment Needed
  • Large mixing bowl
  • Sausage stuffer (or piping bag)
  • Meat grinder (optional, if you’re starting with whole cuts of meat)
  • Butcher’s twine or kitchen string
  • Smoker or oven (for cooking)

Ingredients
  

  • Ingredients
  • Meat:
  • 2 lbs ground pork shoulder recommended
  • 1 lb pork fat for richness
  • Seasoning:
  • 4 cloves garlic minced
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes optional, for heat
  • 1 tsp fennel seeds crushed
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 cup dry red wine
  • 1/4 cup ice water
  • Casings:
  • Natural hog casings about 20 feet, soaked in water for 30 minutes

Instructions
 

  • Method
  • Step 1: Prepare the Casings
  • Soak the Casings: Rinse the hog casings under cold water, then soak them in a bowl of warm water for at least 30 minutes. This softens them and makes them easier to work with.
  • Step 2: Prepare the Meat Mixture
  • Combine Ingredients: In a large mixing bowl, combine the ground pork, pork fat, minced garlic, salt, black pepper, red pepper flakes, fennel seeds, oregano, thyme, red wine, and ice water.
  • Mix Well: Use your hands to mix everything thoroughly until well combined. This should take about 5 minutes. The mixture should feel slightly sticky.
  • Step 3: Stuff the Sausages
  • Prepare the Sausage Stuffer: Fit the sausage stuffer with a medium-sized stuffing tube. If using a piping bag, snip off the tip to allow for easy stuffing.
  • Stuff the Casings: Rinse the casings again and slide one end onto the stuffing tube. Carefully stuff the casing with the meat mixture, taking care not to overstuff (leave some room for expansion).
  • Twist into Links: Once stuffed, twist the sausages into 6-inch links, tying the ends with butcher’s twine. Continue until all the mixture is used.
  • Step 4: Cure the Sausages
  • Refrigerate: Place the sausages in a single layer on a baking sheet. Cover with plastic wrap and refrigerate for at least 24 hours. This curing process allows the flavors to develop.
  • Step 5: Cook the Cacciatorini
  • Choose Your Cooking Method:
  • Grilling: Preheat the grill to medium heat. Cook sausages for about 15-20 minutes, turning occasionally until browned and cooked through.
  • Baking: Preheat your oven to 375°F (190°C). Place sausages on a baking sheet and bake for 25-30 minutes or until browned.
  • Smoking: Preheat your smoker to 200°F (93°C). Smoke for 1-2 hours until they reach an internal temperature of 160°F (71°C).
  • Variations and Tips
  • Herbs: Feel free to experiment with fresh herbs like rosemary or basil for a different flavor profile.
  • Spice Level: Adjust the amount of red pepper flakes to your heat preference. Omit if you prefer a milder flavor.
  • Dietary Substitutions: For a leaner option, you can substitute turkey or chicken for pork, but keep in mind that the flavor and texture will vary.