Printer Friendly

How to make sausage Veronesa.

Here's a simple, straightforward sausage you can make in the kitchen. With a little imigination, you can turn this basic recipe into a number of unique varieties.

But before we get the cart before the horse, the basic recipe is as follows: 4-1/2 pounds coarse ground

pork 1-1/2 pounds course ground salt

pork or bacon 1-1/2 tablespoons ground black

pepper 4 tablespoons paprika 1 tablespoon crushed dried red

pepper 1 tablespoon crushed dried green

pepper 1/4 teaspoon coriander 1 cup red wine 2 tablespoons salt 4 cloves garlic (or equivalent

garlic powder/flakes) 4 teaspoons fennel 1 chopped onion 1/2 teaspoon crushed bay leaf 1/4 teaspoon thyme

Mix all the ingredients well (like you were making a meat loaf) and form into patties or stuff into hog casings.

Now, if we take a look at the basic recipe, several possible modifications become readily apparent. As the recipe shares a lot in common with Italian sausage, the addition of flaked oregano and the omission of the green pepper will "drive" it more in that direction. You might even want to reduce or eliminate the onion.

The choice of salt pork or bacon will also modify the taste of the final product. The taste would be further modified depending on how either of them were cured or smoked. Personally, I would use the salt pork. If you've ever made a BLT sandwich out of thick sliced (1/4 inch) fried salt pork and fresh, garden ripened tomatoes, it will ruin you forever for the bacon variety!

Another obvious variation would be to finely grind the pork twice or more through a 1/8 inch plate (or food processor) and then coarse-grind the salt pork through a 1/4 or 3/8 inch grinder plate. One could even carefully cube (dice) the salt pork/bacon into 1/4 inch squares. This will give you "islands" of salt pork or bacon suspended in a fine pork matrix like some of the Old World varieties.

One could also eliminate the green peppers and substitute chopped dried chives for the onion, add about 1 to 2 teaspoons whole mustard seed, etc. The variations are only limited by your imagination... so have fun!

Once you've tried several custom blends, you will have a pretty good idea of what you like and where you want the next batch to go by simply increasing or decreasing a particular spice. Always allow your sausage to "bloom" for at least 24 hours by covering it tightly and storing in the refrigerator.

The above recipe is a fresh sausage, not a cured sausage. So don't try to cold smoke it unless you are immune to food poisoning. There isn't enough cured pork/bacon in the mix to extend shelf life much further than plain ground meat, so refrigerate what you want to eat immediately and freeze the rest. Furthermore, don't try to store any sausage for too long a period. Many of the spices used in sausage making are highly aromatic and they will slowly leach out of the product with time, leaving it somewhat bland and at the mercy of the spices that are less aromatic.

This is the beauty of home made sausage. It is so easy, you can make it fresh and make it often with very little effort. I once made a 50 pound batch of my "special" Polish recipe for a large picnic and put it in the freezer. A week later, the entire room reeked of smoked Polish sausage and no one had even opened the freezer!
COPYRIGHT 1994 Countryside Publications Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1994 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:includes recipe
Author:Salsbury, D.L.
Publication:Countryside & Small Stock Journal
Date:Jan 1, 1994
Previous Article:Skunk odor lingers - in our mail.
Next Article:Don't just talk to your plants: listen to them!

Related Articles
Make braunschweiger.
Russian freedom sausage.
How to make "breakfast" sausage.
Der Arch Duke's bratwurst.
Great recipes for frugal country cooks.
Make venison sausage.
Sausage Veronesa.
Russian Freedom Sausage.
Breakfast Sausage.
Make good use of venison scraps with these sausage ideas.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters