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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Pepperoni sausage Pepperoni originates from the United States and is made from two main ingredients: beef and pork. Therefore, this dish has a distinctly delicious flavor that is different from traditional sausages. Now, you can also make this dish at home with the recipe shared by Tastetutorial.com. Let’s get cooking right away!
Ingredients for Collagen Casing Sausage – Pepperoni For 6 pieces
Lean beef 750 gr Pork 750 gr Pork fat 20 gr Probiotic powder 1 teaspoon Paprika powder 10 gr Cayenne pepper powder 6 gr Chili powder 2 gr Fennel powder 1 gr Antioxidant additive powder 4 gr (optional) Red wine 30 ml Sugar 20 gr Salt 47 gr
How to choose fresh and delicious ingredients
How to choose fresh and delicious pork
- Fresh pork will have high elasticity and firmness. You can press the meat with your hand to check; if the meat does not leave a dent and does not stick to your hand, then it is good meat. Conversely, pieces of spoiled meat will not return to their normal state immediately when pressed.
- Good meat will have a bright red or dark red color, shiny, with a dry exterior.
- If you see the meat showing gray, brown, dark red, or pale green colors, or it is slimy, do not buy it. Because this is a sign that the meat has spoiled.
- In addition, pork raised with lean meat enhancers will have a darker color, red spots on the skin, and a stronger odor compared to clean pork.
How to choose fresh and delicious beef
- To choose good beef, you should observe the color of the meat piece. Fresh and delicious meat usually has a bright red color, not dark red, and the beef fat is light yellow.
- Good beef usually has firm fat marbled throughout, white in color, fresh without darkening or being watery.
- You should choose small and tender pieces of meat, with fine fibers, and when pressed, they have good elasticity.
- If you observe the meat and see small, white nodules that are easy to detach, it could be a sign of tapeworms. You should also limit buying small pieces of meat that have been pre-cut, as they often contain tapeworms.
Information about Ingredients
Cayenne Pepper Powder
- Cayenne pepper powder is dried and ground from Cayenne peppers. Cayenne powder is also used as a seasoning in food preparation as well as an herb.
- Cayenne pepper powder is most well-known for its deep yellow color with a slight red tint, its distinctive aroma, and its strong spiciness.
Paprika Powder
- Paprika is a red powder (made from carotenoid) made from bell peppers, and it can also be made from tomato peppers and some other types of peppers.
- The spiciness of paprika depends on the habits and preferences of people in each country, so there are both mildly sweet and very spicy varieties of paprika.
Tools Required
Meat Grinder, knife, cutting board, meat stuffing tube, collagen casing, large plastic container,…
- You can buy probiotic powder and antioxidant additives at establishments specializing in selling ingredients for cold cuts, smoked meats, or look for them on e-commerce websites.
- Collagen casings can be easily found on websites specializing in sausage-making tools, or purchased from other e-commerce platforms.
How to make Sausages with collagen casing – pepperoni
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Prepare the ingredients
Wash the beef and pork thoroughly, drain, then cut into small pieces.
Wash the pork fat, then dice it.
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Grind the meat
Put all the meat and fat into the meat grinder and grind until smooth.
After the mixture is finely ground, add 27g of salt, 4g of antioxidant additive, 6g of cayenne pepper powder, 1g of fennel powder, 20g of sugar, 10g of paprika powder, 2g of chili powder, 30ml of red wine, and 1 teaspoon of probiotic powder dissolved in a little water.
Mix well to ensure the meat absorbs the spices evenly.
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Prepare the collagen casing
First, cut a piece of collagen casing to match the size of the sausage you want to make. Then tie one end, leaving the other end open for stuffing the meat.
Next, soak the collagen casing in salt water for 5 minutes.
How to prepare salt water for soaking the collagen casing: If using 200ml of plain water, you need to dissolve 20gr of salt. Based on this measurement, you can prepare the right amount of salt water for soaking.
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Stuff the meat
Put the seasoned meat into the stuffing tool. Then, gradually pump the meat filling until it is tightly packed in the collagen casing, then tie it off.
After stuffing, use a toothpick to poke a few holes on the surface of the sausage to let the air escape.
Note: Initially, when stuffing the meat, the end of the collagen casing will trap air and become tight. Therefore, you need to use a sharp toothpick to poke a hole to allow the air to escape before continuing to stuff the meat.
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Drying the sausage
Prepare a large plastic box, then place 2 bamboo sticks or rods horizontally across the box.
Next, hang the sausages, cover tightly, and place in the refrigerator for 22 days at a temperature of 10 degrees Celsius.
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Final product
The sausage when completed will have a white mold layer on the outside due to the probiotic powder. When eating, you just need to soak the sausage in water for 2 minutes, then remove the outer collagen casing to use for cooking your favorite dishes.
How to store pepperoni sausages
- Place the sausages in a box or a sealed bag and store them in the refrigerator. With this method, you can use the sausages over the course of 1 month.
- If you make a large quantity, you can store the sausages in the freezer for up to 2 months. When ready to eat, take them out to thaw and prepare them as desired.
See more
With the recipe shared above, Tastetutorial.com wishes you can successfully make the sausages made with collagen casing – pepperoni that are authentic to American flavor! Good luck!
*Source of the recipe and images from the YouTube channel Charcutaria
