Sopressata
Sopressata is a traditional Italian dry-cured sausage made with pork shoulder, fatback, and a blend of spices like garlic, red pepper flakes, and fennel seeds. It's perfect for charcuterie boards or as an addition to sandwiches!
Equipment
- Meat Grinder
- Sausage Stuffer
- Cheesecloth or Sausage Casings
- Curing Chamber or Refrigerator
Ingredients
- 2-3 lbs Pork shoulder cut into cubes
- 1 lb Fatback cut into cubes
- 2-3 cloves Garlic minced
- 1 tbsp Red pepper flakes for spicy version
- 1 tbsp Salt
- 1 tsp Black pepper
- 1 tsp Fennel seeds optional
Instructions
- Place the cubed pork shoulder and fatback into a large mixing bowl. Grind the meat mixture using a meat grinder until it reaches a coarse texture.
- Once ground, transfer the meat to a mixing bowl and add the minced garlic, red pepper flakes, salt, black pepper, and fennel seeds (if using). Mix everything thoroughly by hand or using a spoon.
- Stuff the seasoned meat mixture into sausage casings or cheesecloth. Make sure the casing is tightly packed to avoid air pockets.
- Once stuffed, tie off the ends of the casings. Hang the sausages in a cool, dry place to cure for 24 hours. Alternatively, place them in a refrigerator to dry out for a similar duration.
- After curing, remove the sausages from the casings or cheesecloth. Slice and serve as part of a charcuterie board or as a topping for your favorite dishes.
Notes
This homemade sopressata is ideal for aging for a few weeks for enhanced flavor. You can adjust the spice level by increasing or decreasing the amount of red pepper flakes.