Preparation info

  • Makes

    3 × 30 cm

    Salamis
    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

Dried sausages, salami and chorizo, are best made during the autumn, winter and early spring while the weather is cool. Once Easter has come and gone, and summer starts to emerge, it is already too warm for the sausages to mature properly.

Quatre-épices is a mixture of four spices, much used in charcuterie in France, though it is excellent with fresh pork dishes as well. The exact proportions vary considerably, but we usually us

Ingredients

Method