Meats and Sausages
Figatelli Dry Sausage
The figatelli is a Corsican dry sausage which is made of liver and pork and scented with garlic and spices. There are significant differences in the proportion of the liver according to whether it is located in Southern Corsica or Upper Corsica. There are many variations and the sausage can be made as fresh type that must be fully cooked before serving or a dry type which is ready to eat at any time though not cooked.
| Meats | Metric | US |
|---|---|---|
| Pork liver | 350 g | 0.77 lb |
| Pork shoulder, lean | 300 g | 0.66 lb |
| Pork back fat, hard fat trimmings or pork belly | 300 g | 0.66 lb |
| Pork blood | 50 ml | 1.4 oz fl |
Ingredients per 1000g (1 kg) of meat
| Salt | 24 g | 4 tsp |
| Cure #1 | 4.0 g | 3/4 tsp |
| Pepper | 6.0 g | 3 tsp |
| Garlic | 10 g | 3 cloves |
| Cloves, ground | 0.3 g | ¼ tsp |
| Bay leaf, crushed | 1 | 1 |
Instructions
- Discard all sinews, gristle and connective tissue.
- Dice lean pork into small pieces and mix with blood. Dice liver into ½” (25 mm) cubes. Dice partially frozen fat into ¼” (6 mm) cubes. Mix lean pork with liver and all spices. Add fat and mix again.
- Stuff firmly into 36 mm hog casings forming 2 feet long u-shaped loops.
- Cold smoke at 16° C/64° F for 2 days.
- Dry in air at 12-15° C/53-59° F for 3 weeks.
- Store at 12° C/53° F, 65% humidity. Drying and storing is often accomplished in a cellar.
Notes
Figatelli was originally smoked with beech wood.
Dry Figatelli can be enjoyed on its own or served with lentils and a sauce. It is traditionally accompanied by pulenda (Corsican bread made from chestnut flour) and brocciu (cheese) in some areas. And of course a bottle of Patrimonio, the famous Corsican wine.
Dry Figatelli can be enjoyed on its own or served with lentils and a sauce. It is traditionally accompanied by pulenda (Corsican bread made from chestnut flour) and brocciu (cheese) in some areas. And of course a bottle of Patrimonio, the famous Corsican wine.
