Salami from the heart of Transylvania

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and lower in calories.

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat.

white wine

🥗Healthier: grape juice

💰Cheaper: water

Grape juice adds sweetness without alcohol.

Mix ground pork and beef in a large bowl.

Add minced garlic, salt, and black pepper to the meat mixture.

Incorporate paprika, coriander, nutmeg, and sugar into the meat.

Add diced smoked bacon and mix thoroughly.

Gradually add water and ice, mixing until the mixture is sticky.

Pour in white wine and mix until combined.

Stuff the mixture into casings, ensuring no air pockets remain.

Tie off the ends of the sausage tightly.

Prick the surface with a needle to release air.

Hang the salami in a cool, dry place for 3-4 weeks to cure.

Check periodically for any signs of spoilage.

Once cured, slice thinly and serve.

Cooking Techniques

Spice Level:

Allergens