Soppressata Toscana
Pork and flavorful seasonings are combined to make a classic Italian sausage.
Ingredients
- 4 lbs pork neck bones To Simmer
- 2 lbs pig tails To Simmer
- 1 lbs pork jowl To Simmer
- 1 large onion To Simmer
- 1 tbls salt To Simmer
- 2 quarts water To Simmer, just enough to cover
- 1 tbsp salt To Season
- 1 tbsp orange zest To Season
- 1 tbsp lemon zest To Season
- 1 tbsp fresh rosemary To Season, diced
- 2 tsp black pepper To Season
- 1 tsp ground ginger To Season
- 1 tsp ground mustard To Season
Instructions
- Combine all of the pork necks and tails, onion, 1 tbls salt and water in a medium sized pot.
- Bring the mixture to a boil, lower heat and simmer for three hours.
- Frequently skim any coagulated protein scum that floats to the surface
- Slice the jowl into strips and add to the simmering stock
- Simmer for 30 more minutes
- Remove all of the meat from the stock and allow to cool until workable with your hands (~5 minutes)
- Bring the stock to a boil and allow it to reduce in volume while you are working with the meat.
- Remove all of the meat, fat and skin from the necks and tails. Be careful to not allow any small bones to remain with the meat.
- Rough chop the strips of jowl into a 1/4 inch dice.
- Mix the meat with the seasoning and combine with your hands checking for any small bones.
- Adjust seasonings to taste.
- Ladle 1 cup of the simmering stock to the seasoned pork and stir well.
- Stuff the mixture into 1.5 inch fibrous casings and refrigerate for 4 hours or overnight.
- Slice thin and enjoy!
Notes
This is an extremely rich sausage so cut very thin and serve with a crisp dry white wine.