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You are here: Home / Recipes / DIY / Home-made Verzini

Home-made Verzini

May 3, 2014 By Manu 5 Comments

Home-made Verzini

As you may know, I was born and brought up in Milan.  Foodwise, Milan is famous for risotto (especially Risotto alla Milanese, made with saffron), ossobuco, cotoletta, panettone and cassoeula.  As you can see, I have already shared the recipes for the most famous Milanese food… all, but one: Cassoeula.  The reason why it took me so long to share such an iconic recipe from the city I was born in is simple.  I could not find Verzini sausages anywhere and these sausages are a main component of the dish.  So, after successfully making Salame Cotto, my own Pork Sausage and Cotechino, I thought it was time to try and make verzini too.  Verzini are basic sausages, they are leaner than the majority of sausages and are actually very easy to make. Their main characteristic is their size as they are usually about 5 cm – 2 inches thick and about 10 to 12 cm – 4 to 5 inches long.  I only had normal sausage casing at home, so mine were a little thinner, but I was very happy to find the right balance of spices at the first try and these home-made verzini tasted exactly like the ones I used to eat in Milan.  Give it a go and I am sure you won’t be disappointed!  Don’t miss my next post on how to make Cassoeula!  Enjoy and remember to check out all my other Regional Italian recipes!

Home-made Verzini

Home-made Verzini
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Home-made Verzini

A tutorial on how to make your own Verzini Sausages at home - a recipe from Northern Italy!

Course Main
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Author Manuela Zangara

Ingredients

  • 800 gms – 1.75 lbs. pork scotch fillet
  • 400 gms – 0.9 lbs. pork rashers skin removed
  • 20 gms – 1.25 tbsp salt
  • 115 ml – ½ cup red wine infused with 2 smashed garlic cloves for at least 1 hour
  • ½ tbsp freshly ground pepper
  • ¼ tsp cinnamon powder
  • ¼ tsp coriander powder
  • ¼ tsp mace powder
  • Edible sausage or thin salami casing soaked in tepid water for at least 20 minutes and rinsed

Instructions

  1. Remove the garlic from the wine and keep the wine aside.
  2. Roughly chop the scotch fillet and the rashers.
  3. Grind the scotch fillet and the rashers using a 0.5 cm – 0.2 inch diameter grinder.
  4. Put the ground meat in a bowl. Add the salt, wine, cinnamon, coriander, mace powders and ground pepper and knead well.
  5. Stuff the meat mixture into the casing and tie knots every 10 to 12 cm – 4 to 5 inches.
  6. Let the verzini rest, uncovered, at 20° to 25°C (68°F – 77°F) for 24 hours before cooking or freezing them.

Recipe Notes

You can also keep the verzini to rest in the fridge before cooking them.

Home-made Verzini

Home-made Verzini

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Related Posts:

  • HOME-MADE SICILIAN PORK SAUSAGE WITH FENNEL
  • Mozzarella and Sun dried Tomato Pork Sausage
  • Home-made Spanish Chorizo
  • HOME-MADE COTECHINO
  • SAUSAGE AND FENNEL RISOTTO

Filed Under: DIY, Italian, Mains, Meat, Regional Italian Dishes Tagged With: barbecue, dinner, grilling, home-made, Italian, Italy, lunch, main, main dish, meat, Milan, pork, Regional Italian Dishes, sausage, sausages, tutorial

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Comments

  1. Nuts about food says

    May 7, 2014 at 8:43 pm

    Soooo impressed! Brava

    Reply
  2. Frederick Lee Travelute IV says

    August 21, 2019 at 6:52 pm

    Thanks for the great information. I’m in Colorado, US. I could use some clarification on the pork cuts. Scotch fillet sounds like Boston butt. As far as I know are strips of bacon. Are they cured, smoked, or raw pork belly slices?

    Reply
    • Manu says

      August 27, 2019 at 5:59 pm

      Hi Frederick
      Sorry for the late reply! Yes, Boston butt seems like the right cut. Rashers would be sliced raw pork belly. Hope it helps! 🙂

      Reply

Trackbacks

  1. Home-made Verzini | Italian Food & Wine | ... says:
    May 5, 2014 at 5:27 pm

    […] As you may know, I was born and brought up in Milan. Foodwise, Milan is famous for risotto (especially Risotto alla Milanese, made with saffron), ossobuco, cotoletta, panettone and cassoeula. As you can see, I have already shared the recipes … Continue…  […]

    Reply
  2. Milan Guide - Italy says:
    October 2, 2015 at 7:19 pm

    […] with Gorgonzola Sauce Brutti ma Buoni Casoncelli alla Bergamasca Panino con la Salamella Cassoeula Home-made Verzini Sbrisolona Panettone Tortelli di Zucca Mostarda Mantovana Riso al Salto Pumpkin Risotto Chestnut […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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