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Salsiccia Greca

This document provides a recipe for Salsiccia Greca, a Greek-style Italian sausage popular in Southern Italy. The sausage uses Greek spices like oregano, anise, lemon, and orange to subtly flavor 5 pounds of pork shoulder. The ingredients and instructions for making the sausage are listed, including grinding the pork, mixing it with spices dissolved in ice water, stuffing it into casings, and cooking.

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166 views1 page

Salsiccia Greca

This document provides a recipe for Salsiccia Greca, a Greek-style Italian sausage popular in Southern Italy. The sausage uses Greek spices like oregano, anise, lemon, and orange to subtly flavor 5 pounds of pork shoulder. The ingredients and instructions for making the sausage are listed, including grinding the pork, mixing it with spices dissolved in ice water, stuffing it into casings, and cooking.

Uploaded by

Niko
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Salsiccia Greca

A Greek-style Italian Sausage that is popular with many people in Southern Italy. It uses the
Greek spices of oregano, anise, lemon and orange to subtly flavor the meat.

U.S. Ingredient Metric Percent


5 lb. Pork shoulder 2270.0 g 100.00
5 tsp. Salt 36.5 g 1.50
5 tsp. Sugar 20.0 g 0.80
1 Tbs. Orange zest 12.0 g 0.50
1 Tbs. Lemon zest 12.0 g 0.50
1½ tsp. Garlic, minced 4.5 g 0.20
¼ tsp. Coriander, ground 3.0 g 0.12
1 tsp. Pepper, black, coarse 2.5 g 0.10
1 tsp. Anise ground 2.0 g 0.08
1 tsp. Oregano 2.0 g 0.08
½ cup Ice water 125.0 ml 5.00

5 lb.  Totals  2.5 Kg

This formulation is based on metric measures; U.S. measures are approximate!

Method:
1. Keep meat cold (<40oF/4oC) at all times.
2. Cut into 2-inch cubes.
3. Grind meat through medium grinder plate (¼-inch).
4. Return the ground meat to refrigerator while you are mixing the spices.
5. Finley grind the dry spices in a spice grinder; dissolve the spices in the ice water
6. Work spice solution well into meat.
7. Stuff into well-rinsed sausage casings (32-35 mm size) and refrigerate.
8. Grill, broil or poach. Eat them within 5 days or vacuum pack and freeze them..

Len Poli – Sonoma Mountain Sausage – Sonoma, California


Copyright  (All rights reserved) – January, 2010 lpoli.50webs.com

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