Salsiccia forcemeat - Italian spicy forcemeat for sausages and many other recipes.
Salsiccia is a freshly spiced Italian sausage!
Ingredients
- 1 kg minced pork (about 20% fat)
- 1 dl red wine vinegar
- 5 cloves garlic
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp whole black pepper
- 1 tbsp fennel seeds
- 1 tbsp paprika
- 1 tbsp oregano
- 1 tbsp chili flakes
- 1 tsp mustard powder
- 1 tsp cayenne pepper
Salsiccia is a popular and incredibly good Italian fresh sausage. It is most commonly used in sausages, but this delicious forcemeat is used in an incredible number of dishes. So instead of buying fresh salsiccia sausages to squeeze out the forcemeat, it's much easier to make your own forcemeat. Here I will show you my simple and very good recipe.
Step 1
You can grind pork yourself, but the easiest way is to buy this ready-made from the butcher or ask your convenience store to grind it for you. It is desirable that there should be about 20% fat. So you can use pork neck, ribs or similar cuts.
Step 2
Measure out and mix together all the spices. Run them in an electric mixer or crush them in a mortar.
Step 3
Mash or finely chop the garlic cloves and now everything is ready to make forcemeat. It is important when making forcemeat that the meat is very cold and comes straight from the fridge. Put the meat together with the spice mixture in the food processor and run until the meat starts to get small strands and becomes a little tough. Now add the fresh garlic and mix on medium high speed. Dilute with red wine vinegar little by little. If you do not have a kitchen machine, you can also mix this with a kitchen bowl and use your hands.
Step 4
When I make forcemeat, I always fry a small test before I finish. Then you can, if desired, adjust a little on the amount of spices to get it perfect for you.
Step 5
Put the whole forcemeat covered with plastic wrap in the fridge for a minimum of 1 hour so the flavors really work together. Now the forcemeat is ready to be used for Salsiccia sausages, meatballs or for other Italian recipes. This is also lovely on pizza! Good luck.
Salsiccia has a keeping quality of 4-5 days in the refrigerator and it works great to freeze finished forcemeat.
