Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Soppressata Italian Dry-Cured Sausage

Name: Soppressata Italian Dry-Cured Sausage (Sop-press-AH-tah)
Yield: 11½ lb (5.5 kg)
Cuisine: American
Ingredients: kosher salt; dried red pepper; water; white wine; fresh pork fat back; garlic; bactoferm™ f-rm-52; nonfat dry milk powder; boneless pork butt; dextrose; white pepper; prague powder; sugar

Sop-press-AH-tah

Preparation info

11½ lb

Difficulty
Complex

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
Fresh pork fat back	2½

Americas
Europe
Italy
United States
Main course
Mediterranean

Method

Procedure

Day 1: Fabrication, Grinding and Mixing, Encasement

Freeze the grinder parts. Prepare an ice bain-marie. Freeze the mixer bowl and paddle attachment.
Cut the fatback into 1-in. (2-cm) dice. Spread it on a sheet tray and place in the freezer about 30 minutes, or until the exterior is crusted with ice crys