Best 2 Best Homemade Salami Recipes

## Discover the Art of Homemade Salami: Recipes, Tips, and Techniques for a Savory Delicacy ##

Salami, a cured sausage with a rich history and diverse flavors, is a culinary delight enjoyed worldwide. This article presents a comprehensive guide to making homemade salami, offering a selection of recipes that cater to different preferences and skill levels.

**Traditional Italian Salami:** This classic recipe captures the essence of authentic Italian salami with a blend of pork, beef, and spices. Detailed instructions guide you through the process of curing and aging the salami to achieve its signature taste and texture.

**Spicy Calabrian Salami:** If you crave a more fiery kick, try this recipe inspired by the vibrant flavors of Calabria. A combination of hot peppers, fennel seeds, and paprika adds a delightful spiciness that lingers on the palate.

**Venison Salami:** For those who enjoy game meats, this venison salami is a unique and flavorful option. The lean meat of venison pairs well with a blend of aromatic spices, resulting in a robust and gamey salami.

**Prosciutto-Wrapped Salami:** This elegant recipe combines the best of both worlds, featuring a succulent core of salami wrapped in thinly sliced prosciutto. The salty, savory flavors of the prosciutto complement the salami perfectly, creating a harmonious taste experience.

**Summer Sausage Salami:** For a quicker and easier salami option, this summer sausage salami is made with ground pork and beef and seasoned with a blend of traditional spices. It's a great choice for those who want to enjoy homemade salami without the extended curing process.

Each recipe includes step-by-step instructions, a list of necessary equipment, and helpful tips to ensure success. Whether you're a seasoned salami maker or just starting, this article provides all the information and guidance you need to create delicious and authentic homemade salami. So, prepare your kitchen, gather your ingredients, and embark on a culinary journey to savor the flavors of homemade salami.

Here are our top 2 tried and tested recipes!

BANGERS AND MASH WITH ONION GRAVY

Bangers and mash with onion gravy image

Make sausages and mash with love and you're in for a real treat. We've perfected this recipe to make it the very best it can be

Provided by Barney Desmazery

Categories Dinner

Time 1h10m

Number Of Ingredients 16

Ingredients

1 tbsp sunflower oil
8 pork sausages (the best quality you can find)
small knob of butter
3 small onions, finely sliced
1 thyme sprig
1 bay leaf
pinch of sugar
1 heaped tsp plain flour
1 tbsp red wine vinegar
1 glass red wine
1 tsp soy sauce
400ml beef stock made with 1 stock shot or cube
1 kg King Edward potatoes, peeled and cut into large chunks
100ml whole milk or 50ml milk and 50ml cream
50g cold butter, diced
grating of nutmeg

Steps:

Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.

Nutrition Facts : Calories 719 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 3.5 milligram of sodium

HOMEMADE SALAMI

Homemade Salami image

This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.

Provided by BLUIC

Time P1DT1h45m

Yield 30

Number Of Ingredients 8

Ingredients

2 pounds ground beef
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon mustard seed
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon coarsely ground black pepper
1 teaspoon red pepper flakes
1 teaspoon liquid smoke flavoring

Steps:

In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

Nutrition Facts : Calories 96.5 calories, Carbohydrate 0.2 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 485.8 mg

Tips:

Choose the right meat: Use a combination of pork shoulder and pork belly for a classic salami flavor. You can also use beef, venison, or lamb.
Grind the meat coarsely: This will help the salami hold its shape and give it a more rustic texture.
Season the meat liberally: Use a combination of salt, pepper, garlic, and other spices to taste. You can also add red wine or vinegar for a more complex flavor.
Cure the meat: This is an essential step that helps to preserve the salami and give it its characteristic flavor. You can cure the meat in a salt box or by using a curing mixture.
Stuff the salami casings: Use a meat grinder or a sausage stuffer to stuff the salami casings. Make sure to leave some space at the top of the casings so that the salami can expand as it dries.
Hang the salami to dry: Hang the salami in a cool, dry place for several weeks or months, depending on the type of salami you are making. The salami is ready when it is firm to the touch and has lost about 30% of its original weight.

Conclusion:

Homemade salami is a delicious and rewarding project that is perfect for anyone who loves to cook. With a little time and effort, you can create a salami that is sure to impress your friends and family. So what are you waiting for? Get started today!