La giornata dei "Salami" ricetta tradizionale Reggiana

pork fat

🥗Healthier: chicken fat

💰Cheaper: beef fat

Chicken fat reduces calories while maintaining moisture.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Apple cider vinegar adds acidity without alcohol.

fennel seeds

🥗Healthier: anise seeds

💰Cheaper: caraway seeds

Caraway seeds provide a similar flavor profile.

venison

💰Cheaper: ground beef

Ground beef is more accessible and less gamey.

Combine venison and pork fat in a large bowl.

Add minced garlic, fennel seeds, black pepper, and red pepper flakes.

Sprinkle in salt and sugar, then mix thoroughly.

Pour in white wine and mix until well combined.

Chop parsley, oregano, thyme, and add to the mixture.

Knead the mixture until it becomes sticky, about 5 minutes.

Stuff the mixture into sausage casings using a sausage stuffer.

Twist sausages into links and tie off ends securely.

Refrigerate sausages for at least 24 hours to allow flavors to meld.

Preheat grill or skillet over medium heat.

Cook sausages for 12-15 minutes, turning occasionally, until browned and cooked through.

Check internal temperature reaches 160°F before serving.

Serve hot with your choice of sides or in a bun.

Cooking Techniques

Spice Level:

Allergens