Figatelli Dry Sausage

The figatelli is a Corsican dry sausage which is fabricated of alarmist and pork and ambrosial with garlic and spices. There are cogent differences in the admeasurement of the alarmist according to whether it is amid in Southern Corsica or High Corsica. There are abounding variations and the sausage can be fabricated as beginning blazon that charge be absolutely adapted afore confined or a dry blazon which is accessible to eat at any time admitting not cooked.
Pork liver350 g0.77 lb
Pork shoulder, lean300 g0.66 lb
Pork aback fat, adamantine fat trimmings or pork belly300 g0.66 lb
Pork blood50 ml1.4 oz fl
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #14.0 g3/4 tsp
Pepper6.0 g3 tsp
Garlic10 g3 cloves
Cloves, ground0.3 g¼ tsp
Bay leaf, crushed11
  1. Discard all sinews, gristle and affiliation tissue.
  2. Dice angular pork into baby pieces and mix with blood. Dice alarmist into ½” (25 mm) cubes. Dice partially arctic fat into ¼” (6 mm) cubes. Mix angular pork with alarmist and all spices. Add fat and mix again.
  3. Stuff durably into 36 mm hog casings basic 2 anxiety continued u-shaped loops.
  4. Cold smoke at 16° C/64° F for 2 days.
  5. Dry in air at 12-15° C/53-59° F for 3 weeks.
  6. Store at 12° C/53° F, 65% humidity. Dehydration and autumn is generally able in a cellar.
Figatelli was originally smoked with beech wood.
Dry Figatelli can be enjoyed on its own or served with lentils and a sauce. It is commonly accompanied by pulenda (Corsican aliment fabricated from chestnut flour) and brocciu (cheese) in some areas. And of advance a canteen of Patrimonio, the acclaimed Corsican wine.

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