Tag: sausages

Handmade salami

Salame artesanal

Salami is one of the simplest and most exuberant forms of meat processing. It's an alchemy that transforms a piece of raw meat into an extremely tasty and durable product. Creating a quality product by exposing a piece of meat to time, without any type of cooking, is something fascinating! Continue reading Salame artesanal

Homemade pepperoni recipe

Pepperoni salami has a strong seasoning and is widely consumed, especially in the USA, due to its extensive use in the production of pizzas. Its original name is peperone (in free translation it means large pepper) and it dates back to Roman times. The original version is drier, hotter and more spicy than the contemporary commercial version. I applied a recipe here that is more focused on the original version. Continue reading Receita de pepperoni caseiro

Basic sausage guide

DEFINITION OF BUILT-INS

Article 412 – RISPOA

  • “Insured meat” means all products made with meat or edible organs, whether cured or not, seasoned, cooked or not, smoked and dried or not, with intestine, bladder or animal membrane as the wrapping.
    SOLE PARAGRAPH: the use of artificial skins in the preparation of sausages is permitted, as long as they are approved by DIPOA.

Continue reading Guia básico de embutidos

Chicken sausage recipe

linguiça de frango

Be careful when changing the proportions as the skin and fat from the drumstick will add moisture and flavor to the sausage. If you add too much chicken breast, the sausage will be dry, with little flavor and brittle when eaten. In terms of sausage, it is a light recipe because for this suggested proportion it is unnecessary to add more fat. But, if you prefer, add 10% of the weight of the meat in pork subcutaneous fat, chopped into 1 cm cubes. Continue reading Receita de linguiça de frango

Mold on salami and other sausages

salame-mofo

Unintentional mold – which was not added on purpose – in salami and other sausages in general is a negative sign, as its proliferation is very rapid and the vast majority of species have not been studied and produce some type of mycotoxin.

Continue reading Mofo no salame e em outros embutidos

Italian salami cacciatore recipe

salame cacciatore

Cacciatore It means hunter in Italian and originated from the consumption of this salami during hunting, as it was easy to transport and did not spoil. It is usually 15 to 18 centimeters long and is cured with spices, wine and herbs. It's great to accompany a good cheese and Italian bread. Continue reading Receita de salame italiano cacciatore

How to make sausage?

Real sausage is an emulsified mixture of meat, fat and seasoning. The basic difference between a sausage and a sausage lies in the proportions of these ingredients and the emulsification techniques, which transform the mixture into a homogeneous and creamy mass, often aerated due to the type of process adopted. Continue reading Como fazer salsicha?