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Homemade Verzini Recipe
Perfect with polenta or lentils, Homemade Verzini are rustic Northern Italian sausages made with freshly ground pork, red wine, and a delicate blend of spices.
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 12 x 100 g – 3.5 oz. verzini sausages
Ingredients
- 800 g – 1.75 lb pork scotch fillet
- 400 g – 14 oz pork rashers – skin removed
- 20 g – 1 tablespoon salt
- 115 ml – ½ cup red wine – infused with 2 smashed garlic cloves for at least 1 hour
- ½ tablespoon freshly ground black pepper
- ¼ teaspoon cinnamon powder
- ¼ teaspoon coriander powder
- ¼ teaspoon mace powder
- edible sausage or thin salami casings – soaked in tepid water for at least 20 minutes and rinsed
Instructions
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Remove the garlic cloves from the wine and set the wine aside.
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Roughly chop the pork scotch fillet and pork rashers.
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Grind the pork scotch fillet and pork rashers using a 0.5 cm – 0.2 inch diameter grinder.
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Place the ground meat into a large bowl. Add the salt, garlic-infused wine, cinnamon powder, coriander powder, mace powder, and freshly ground black pepper. Knead well until the mixture becomes sticky and evenly combined.
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Stuff the meat mixture into the casing and tie knots every 10 to 12 cm – 4 to 5 inches.
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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 let the verzini rest in the refrigerator before cooking them.
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