STOP Making Boring Sausages Try This SMOKY Pepperoni Recipe

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika provides flavor without the smokiness.

hog casings

💰Cheaper: collagen casings

Collagen casings are easier to handle and more affordable.

Combine ground beef in a large mixing bowl.

Add all dry spices to the bowl.

Mix thoroughly until the flavor is evenly distributed.

For better texture, use your hands to mix until it becomes slightly sticky.

If you have casings, stuff the sausage using a sausage stuffer or piping bag.

If you don't have casings, roll the mixture into tight sausage logs using plastic wrap or shape into mini pepperoni sticks or balls.

Let the sausages air dry in the fridge uncovered for 24 to 48 hours for authentic cured pepperoni.

For a shortcut, boil the sausages in salted water for about 5 minutes.

Preheat the oven to 180°C (350°F) or light up an outdoor grill.

Cook the sausages for 25 to 30 minutes until cooked through on the outdoor grill.

Once fully cooked, let the sausages cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens