CACCIATORINI fatti in casa

red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner, while pork loin is less fatty.

Soak 20 ml of red wine with a halved clove of garlic overnight for infusion.

Chop 700 grams of pork loin and 300 grams of pork belly into small pieces.

If using a knife, keep the meat cold for easier cutting; you can freeze it for about 5 minutes before cutting.

Add 24 grams of sea salt to the chopped meat.

Add 4 grams of black pepper, using half whole and half freshly ground.

Mix the meat with the salt and pepper thoroughly by hand.

Pour in the infused red wine and mix again.

Prepare a sausage casing by soaking it in water with a teaspoon of vinegar.

Use a funnel to stuff the meat mixture into the casing, tying it off with string to form sausages.

Puncture the sausages with a needle to release excess air.

Let the sausages rest at room temperature for 24 hours before moving them to a cooler place (15-18 degrees Celsius) for a week.

Once they develop a white mold, they can be aged at around 10 degrees Celsius for a total of three weeks.

After 36 hours at room temperature, refrigerate the sausages for further aging.

Cooking Techniques

Equipment Needed

Spice Level: