soppressata

Homemade Sopressata

lb pork back fat ((450 grams, diced))

pork shoulder ((1800 g, diced))

tsp Bactoferm F-RM-52 starter culture ((5 g))

water ((60 ml))

kosher salt ((60 g))

tsp Insta Cure ((6 g))

dry milk powder ((70 g))

Tbsp dextrose ((30 g))

tsp black pepper ((3 g; or white pepper))

tsp minced garlic ((6 g))

red pepper flakes ((2 g; optional))

Pinot Bianco ((60 ml;

hog middle

While the fat is very cold, grind it through the medium die (6mm / 1/4 inch) into a bowl set in ice Chill while you grind the meat through the large die (12mm / 1/2 inch). Combine the ground meat and fat in the bowl of a standing mixer and refrigerate while you ready the culture and the remaining ingredients.

Dissolve the Bactoferm culture in the distilled water and add it, along with the remaining ingredients, to the meat. Mix by hand, or using a meat mixer, until the seasonings are thoroughly distributed, 1 to 2 minutes.

Stuff the sausage into casings. Tie the ends of the hog middle, if using. Using a sterile pin or needle, prick the casings all over to remove any air pockets and facilitate drying. Hang the sausage at room temperature, ideally 85 degrees F./29 degrees C., for 12 hours to “incubate” the bacteria; the beneficial bacteria will grow and produce more lactic acid at a warmer temperature.

Weigh your sausages and write down the weight.

Hang the sausage in the curing chamber (ideally at 60 degrees F./15 degrees C. with 60 to 70 percent humidity) until completely dry or until it’s lost 30 percent of its weight. The time will differ depending on the size of the casings you use and your drying conditions— roughly 3 to 4 weeks.

Make this cult favorite New York pizza at home! The perfect combination of spicy &amp; sweet, this pie combines sopressata, chili oil, and a drizzle of honey.

Bee Sting Pizza (Honey Soppressata Pizza) recipe

16" pizza crust (find the recipe

26 oz can of crushed tomatoes

garlic

olive oil

basil leaves

oz soppressata, sliced

oz chopped and cooked sausage

mozzarella cheese

tbsp honey

tbsp chil- infused oil

In a medium saucepan, add 1/4 C olive oil, crushed garlic, and tomatoes. Cover with a lid and heat over medium heat for 30 minutes, stirring occasionally.

This sauce will be enough for 2-3 pizzas. Refrigerate for up to 1 week.

To make the sauce:

Roll out the dough onto a floured surface and place on a pizza pan or baking sheet.

Top with a cup or so of sauce and cover pizza with sausage, soppressata and cheese and place in oven for 8-10 minutes or until crust is golden brown.

Remove from oven and drizzle with honey, chili oil and torn basil leaves.

To make the pizza:

Top 2 soppressata recipes from across the web

The most viewed soppressata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Sopressata

Bee Sting Pizza (Honey Soppressata ...

Top 2 soppressata recipes from across the web

The most viewed soppressata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Sopressata

Bee Sting Pizza (Honey Soppressata ...

The most viewed soppressata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine