Cured Calabrese Sausage. Cured sausage recipe with pepperoni. It's a very spicy recipe, reduce the amount of pepperoni if you prefer a less spicy sausage. Cured sausage recipe with pepperoni. It's a reasonably spicy recipe, reduce the amount of pepperoni if you prefer a less spicy sausage. This recipe does not require smoking or cooking, just a curing period at a mild temperature and with ventilation for 10 to 15 days. This time is necessary for the healing/weight loss process to occur. During this period the sausage will gain color, texture and flavor. It's a simple recipe that can be made at home.
The protective barriers are salt (2%), which is a natural preservative; wine, which protects through acidification; the curing salt – an inhibitor of worrying pathogens such as the bacteria responsible for botulism, peppers – which have a natural protective action, the loss of water during curing – which is the essential ingredient for the proliferation of harmful organisms.
Ingredients for cured Calabrian sausage
Pork shank – 1100g – 89%
Pork fat – 130g – 11%
Salt – 26g – 2%
Type 1 Curing Salt (6.25% of nitrite and 93.75% of salt) – 3.25g – 0.25%
Antioxidant (with sodium erythorbate) – 3.25g – 0.25%
Calabrian pepper – 6.5g – 0.5%
Ground black pepper – 3.9g – 0.3%
Hot paprika – 3.9g – 0.3%
Red wine – 13g – 1%
Water – 50g – 4%
Fennel – 6.5g – 0.5%
The antioxidant/fixer is used in conjunction with the curing salt as they are complementary ingredients. The curing salt will help with the red color, cured flavor and protect against contamination and rancidity. The fixative/antioxidant enhances this effect.
Doubts? Read too Tips for making homemade sausage, Curing salt what it is and how much to use It is Additives for sausages.
Preparation of cured Calabrian sausage
- Clean the meat, reserving the fat and discarding the skin/leather and bones. Cut into small cubes and refrigerate well;
- Grind the meat and belly/bacon into a coarse/medium disc or cut into very small pieces with a knife.
- Mix all the ingredients with your hands or with an orbital mixer until you obtain a well-bound, sticky dough. Approximately 2 minutes;
- Embed in 32mm to 36mm caliber beef casing. The crooked casing is necessary for the natural horseshoe shape;
- Tie every 30 cm in the shape of a horseshoe with culinary string;
- Pierce with a pin or pricker removing air bubbles. Air bubbles oxidize the fat and create areas with a different color and rancid taste, which is why they need to be removed.
- Let it rest for 12 hours in the fridge;
- Hang for at least 10 days in a cool, well-ventilated environment;
- I suggest eating it sliced as an appetizer.
The process is very similar to salami, but much simpler as there is no fermentation and the temperature and humidity controls are quite flexible. The ideal temperature and humidity are 14ºC and 80%, but it is a product that can be hung at room temperature up to around 25ºC. Light, constant ventilation will help. If you live in a very hot place, the ideal is to put the sausage through an initial cold smoking process – 3 hours at a temperature of 35ºC – and then hang it.
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Curing salt 2R$ 8,00 -
Curing salt 1R$ 8,00 -
Fixative AntioxidantR$ 23,00 -
Culinary twineR$ 7,90 -
Starter CultureR$ 69,90 -
Culinary elastic net 50mmR$ 15,00 -
Collagen casing 45mm roll 5 meters salamiR$ 19,00 -
Culinary elastic net 65mmR$ 18,00 -
Collagen casing 80mm cup and salamiOriginal price was: R$ 39,00.R$ 29,90Current price is: R$ 29,90. -
Salami collagen casing 45mm 10 units tiedR$ 19,00 -
Galvanized HookR$ 12,00 -
Natural pork casing for sausageR$ 52,00
English 
Português do Brasil
What is the process for making thin smoked sausages?
I smoked some sausages and the pork casing and the other with collagen were rubbery but inside it was cool
Master after 15 days dry, what is the expiration date? And do I still keep it at room temperature?
They will last around 90 days well packaged, even outside the refrigerator. But the ideal is to refrigerate, mainly to ensure that they do not become rancid or oozing fat on hotter days.
After curing, can you consume it? Or does it have to go through some type of cooking?
After curing, you can now consume it, there is no need for cooking.
Good afternoon, my sausages did not have a reddish color, they were very light. What could have happened? I placed them in a sausage dryer at room temperature.
Did you use curing salt? If yes, in what quantity?
Hello, I would like to know what is the best casing size for making pepperoni and other homemade sausages!
For barbecue sausages, a gauge between 28 and 32 is ideal. For smoked Calabrian sausage, beef casing is generally used, the caliber of which varies between 35 and 45. For dry sausage, pie casing is very good, the caliber is close to 35.
Goodnight. My pepperonis have already lost more than 40% of their weight, so I decided to open one of them. The flavor is excellent, but I noticed that the center has a slightly different texture than the edge. It's a little softer, you can tell it's cured less. Is this normal or should I leave it longer? I'm afraid of drying out the outside too much. Thanks.
Hi Mauricio, from the photo the difference is small. You can leave them hanging for another week with the high humidity and they will become harder all over. When humidity is low, the outside dries out more quickly than the inside. If you don't want it to lose any more weight, then you can wrap it in plastic wrap a few times and leave it in the fridge, this way the humidity equalizes and the difference between the crumb and the outside decreases a lot. Congratulations, they look very beautiful!
Hello, my pepperoni have been curing for 1 week, they have an excellent color and smell, but twice I have already had to remove a layer of mold that looked like dark hairs. I used the water and salt solution you recommended. Should I wash them before using this water and salt mixture? Another question: the inner curve of the pepperonis that were more folded are not as dry as the rest of the piece, is this just a matter of time or should I add something to hold them more open? Thank you so much.
Hi Mauricio. The mold is like that, persistent, wash well with the water and salt solution until the sausages become drier and the mold stops proliferating. You can add a little vinegar to the water too. As for the curves being wetter, just wait, it will stabilize over time. If this difference persists after they are ready, leave them well-wrapped in the refrigerator for a week for the moisture to equalize before cutting and consuming.
Goodnight,
Can I use curing salt 2? Does the curved gut make a difference or is it aesthetic? Does using a normal one work well?
Thanks for all your help
Yes, you can use curing salt 2. The crooked tripe only makes an aesthetic difference. The beef and pork lines will also work.
Hello, I would like to know for this quantity of the recipe, for example, how many meters of tripe were needed. Thanks!
1 meter of casing is enough.
Hello, how are you?
I've been doing some experiments and made this cured spicy sausage. After 15 days, it started to get a more rancid taste at the ends and now, 18 days later, the rancidity is completely taking over. I didn't use the antioxidant. Would it make that difference? Or, after this curing time, is there any ideal way to store it so it doesn't spoil?
Hi Marina, lipid oxidation (rancidity) is accelerated by the presence of light, oxygen and heat. Therefore, working with some of these elements will reduce the rate of oxidation. Antioxidants will help, yes, you can use an antioxidant based on erythorbate, ascorbic acid or a natural extract of rosemary or oregano, which also work well.
Good afternoon friend!
Firstly, congratulations and thank you for the content shared with us.
I would like to know if this sausage can be cured together with other products in the maturation process, such as, for example, coppa loin.
Hi Huan. You can hang the Calabresa sausage next to the pantry, salami or other product that is maturing.
Mine worked!!
I cured it for 25 days…”it dried” very well, it lost between 40% and 50% of its initial weight. I added very little pepper, otherwise I'm the only one who eats it here at home!!!
Anyway, it was very good!!
Thanks for the recipe
Hi Rodrigo, the sausages were beautiful, congratulations! Family work! I'm glad you approved. Nice knife. Hugs!
HELLO, well I can see how I'm going to start over from nothing, I thought about sausage, could you guide me??
GRATEFUL
Hi Elza, yes, if you have any questions you can send them and we will try to help with whatever we know.
Where can I buy the equipment to make the Calabrese sausage and the barbecue sausage? I want to learn, have the equipment that I can fill the troops with, then I want to know where to find the professional equipment, I'm Maria Lucia
Hi Maria Lucia.
Barbecue casing: https://charcutaria.org/produto/tripa-suina-natural-para-linguica/
Calabresa casing can be the same as the barbecue sausage or a slightly thicker beef casing.
Hello, first I want to thank you for sharing the recipe. I chose this recipe for testing and for more than 8 months I have been producing this product, with small variations. Today I sell it and the “Cured and Spicy Calabresinha Sausage” is a success, even more so among beer lovers. It really is a delight. Among the variations, I bag it in 24 collagen casing and use Habaneira pepper, dried in the sun and crushed in a mortar at a rate of 8.5 g/kg, the beast remains. Congratulations once again
Hi Eric. That's great, I'm happy to know that the recipe was well accepted and, even better, you are successfully marketing the product! Thanks for sharing this habanero variation. With a good beer… it made my mouth water thinking about it lol. I really like peppers and the habanero is very good! A big hug!
Good morning, I made the pepperoni sausage as instructed and a fungus started to appear on some pieces, I imagine it was the ones in the middle of the box. I have maintained a temperature of 17° with continuous ventilation attached to the screen box. What can I do to eliminate these fungi? The attached photos are from the 1st day and the 5th day. Thanks.
Hi Mauricio. Congratulations, the pepperoni is beautiful. Fungus is the most common problem in cured products. The only way to definitively resolve it is to apply a fungal culture/penicillium mold. This culture proliferates and dominates the product (it turns white on the outside), making it difficult for other harmful fungi to proliferate. If you don't have this product, what you can do is clean the pepperoni whenever mold spots appear. Dilute 10g of salt in a glass of water and rub the sausages with a cloth to clean them well. Repeat whenever a strange spot of mold appears.
Good morning! I put the sausage to cure at room temperature and it started to create little dots of fungus. What can it be? I used curing salt 1.
Hi Aline. It is quite common for mold to appear. Clean by rubbing with a cloth soaked in brine (200ml of water + 20g of salt). Clean whenever something appears.
Eduardo, good morning.
I bought the beef tripe casings from you, but I didn't use them, because people say they have catinga that is difficult to remove.
I would like to use them, that's why I ask you how to remove the casinga from this casing.
Thanks.
Luís
Hi Luis. Yes, beef tripe has a stronger smell. Rinse well and soak in warm water with vinegar for 10 minutes before using. For every 200ml of water add two tablespoons of vinegar, preferably alcohol vinegar, but it can be any vinegar. Hugs!
Thank you very much. The smoked and the normal ones were very tasty. Now I'm going to try making some variations.
She was very beautiful! Congratulations!
That. It looks like powder. Thank you for the tip.
follow the photos. the first is smoked and the second is not.
This mold looks good. White and smooth (crumbling) is generally good.
All good! I made two sausages, one smoked (which I already posted a photo of) and one normal. Both have been hanging at room temperature for 10 days. They both have mold. However, can smoking create mold too? What do you think? Do I still have to wait a long time? I have already cleaned them with the water, vinegar and salt solution. But the mold returned.
Hi Andriel. Mold is actually quite common. Smoked ones are more protected but it can still appear. The best way to prevent mold is to spray with a culture like mold penicillium just before hanging. This beneficial mold will colonize the entire product and prevent the emergence of other molds.
After 10 days you must have lost a good amount of water, I think you can take it out now.
Thank you very much. It's great to have people sharing their knowledge. I really like understanding the function of each ingredient in the recipe as it will give you the freedom to create variations. Congratulations on the work.
Forgive me for so many questions, but I really like understanding how the ingredients work in the recipe. I have one last question: does this sausage keep at room temperature. Which of the ingredients in the recipe prevents the sausage from fermenting?
Hi Andriel. This interest in functioning is very good! In my opinion, there is no impediment to natural fermentation, what there is is a reduction in the probability by adopting protective barriers. In this case the barriers are: 2% salt, curing salt (sodium nitrite is an inhibitor of dangerous bacteria), acidity (wine), seasoning (peppers are bactericidal) and reduced caliber (rapid water loss). If you want more barriers, you can add garlic, more salt and any other natural or synthesized ingredient that has a bactericidal and/or antifungal function. You can also use the starter culture instead of wine. The culture, in addition to acidifying and having other benefits such as flavor and aroma, is also an additional barrier for competitiveness. Hugs!
Thank you very much. But is it possible to smoke it after curing? Or is it not recommended?
Yes you can, no problem. But as smoking is a layer of protection, smoking beforehand will add this additional barrier of protection.
I ask because I made a mixed sausage and smoked it for 6 hours and it has been hanging for 5 days and continues to dry. Can I let it cure well and then smoke it? Or can I give it a light smoke first and then leave it to cure hanging? Here's the photo, it smells really good.
The sausage turned out very beautiful, congratulations! You can continue to dry it after smoking, just don't let it cook while smoking.
Hi. I would like to know if I can just give the sausage a light smoke and then leave it hanging to cure? Or if I can first let it cure well and then smoke it?
Hi Andriel, you can cold smoke it before hanging it to cure. Cold smoke (up to around 40ºC) as the heat will cook and completely modify the product.
Greetings! I would like to know if the salts, in addition to fighting bacteria, also fight any worms contained in the meat. I've tried researching this, but I couldn't find the answer.
What does antioxidant mean?
Read this post about Sodium Erythorbate. https://charcutaria.org/aditivos-alimentares/aditivos-mais-utilizados-em-embutidos/