This just takes some time, but in this video I show you how you can make your own delicious dried Italian sausage/soppressata. Best done towards the end of winter before it starts to warm up.

Video to the debut video which showed fresh Italian sausage.
[ Ссылка ]

Fresh Sausage with all crazy ingredients
[ Ссылка ]

Measurements for 20 pounds of ground pork
Cure Mixture:
Dextrose - 117.94 grams
Non fat dry milk - 281.24 grams
Cure Prague #2 - 24.38 grams

Spices for the sausage part. Good for fresh sausage to cook and not age:
Salt - 113 grams
Paprika - 32 grams
Hot Pepper Flakes - 7 grams
Fennel ground - 19.5 grams
and optional Pepper Sauce of 16 ounces.




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#ItalianCooking #Sausage #Brooklyn
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