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The Pizza Lab: Sausages And the Science of Salt
@Garvey
5 lb pork butt (shoulder) fat cap still on...or 4 lb pork butt and 1lb pork back fat
42 grams kosher salt (weighing the salt is very important)
2 tbsp toasted fennel seed
1 1/2 tbsp sugar
1 1/2 tbsp Spanish paprika (sweet)
1 tbsp red pepper (chilli) flakes
2 tsp black pepper
1 tbsp minced garlic
1/2 cup dry white wine
1/2 cup ice cold water
The Pizza Lab: Sausages And the Science of Salt
I have to disagree that amount of time the meat is salted makes a diference. I have been making all of my own charcuterie for my restaurant for over 2 years and fennel sausage is my favourite. Mixing is important and I mix by hand just until the texture of the sausage changes. It becomes sort of tacky. You don't want to overmix.
For me it goes like this, grind meat and fat, add salt(42g per 5lbs of meat), add spices(2T of toasted fennel seeds per 5lbs of meat, chili flakes, sugar, black pepper, garlic etc.), add half cup of very cold dry white wine and a half cup of ice water(again per 5lbs of meat). Then mix. I do let it sit for 2 hours before using to let the flavours come together. My recipe with photos was posted in Canadian Pizza Magazine. They showed my stuffed sausages but for pizza I apply the sausage in raw chunks. The only way to go!
Watch this Great Video Shot at Antica Pizzeria Da Michele in Naples
Two interesting things I noticed, they don't seed their tomatoes like a lot of people do and right at the end the guy making the margherita adds what apears to be parmigiano.
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@ajmill1978
Minimum 2 hours but a little longer is better.