Lucanica Sausage

Lucanica is a fresh Italian sausage.

Calories: 330

Servings: 10

Prep time: 1 hour

Cook time: 30 minutes

Meats	Metric	US
Lean pork	650 g	1.43 lb
Pork back fat or hard fat trimmings	250 g	0.55 lb
Pork skins	100 g	0.22 lb

Ingredients per 1000g (1 kg) of meat

Salt	18 g	3 tsp
Pepper	2.0 g	1 tsp
Dried sage	1 tsp
Aniseed	0.5 g	1/4 tsp
Cayenne	0.5 g	1/4 tsp
Garlic, smashed	3.5 g	1 clove

Instructions

Cook skins in water at below boiling temperature until the skins are soft. Cool and cut into smaller sections.
Grind the skins with 1/8” (3 mm) plate.
Grind pork and fat with 3/8” (10 mm) plate.
Mix ground meat with all spices. Add fat and mix again.
Stuff into 36 mm hog casings and make 4” (10 cm) long links.
Refrigerate or freeze for later use.
Cook before serving.

Notes

You can vary proportion of meat and fat, but don’t increase the amount of skins.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

Home Production of Quality Meats and Sausages

German Sausages Authentic Recipes And Instructions

Home Production of Vodkas, Infusions, and Liqueurs

Home Canning of Meat, Poultry, Fish and Vegetables

Sauerkraut, Kimchi, Pickles, and Relishes

The Amazing Mullet: How To Catch, Smoke And Cook The Fish

Meats and Sausages