Soppressatta Recipe

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Frank Balestri’s
Soppressatta Recipe

dried sausage

Spicy

We are privileged to have permission to re-print Frank Balestri’s Soppressatta Recipe. There is an art to making dried sausages and I’m sure Frank has perfected it. In my neighborhood there a few families left that still make this sausage. Competition is intense as to who makes the best.

Sticks of soppressatta are exchanged for favors, wars have been started over it and yes lives have been lost. Yet they continue to pass on their recipes from generation to generation knowing the consequences of their actions. But if you’ve ever tasted homemade soppresatta you would understand.

In order to make Frank Balestri’s Soppressatta Recipe you’ll need the proper equipment. You’ll need a meat grinder to grind the pork, a sausage stuffer and a soppresatta press which is normally homemade . Plus you’ll need plenty of room that’s just the right temperature to hang all the sausages.

Click on the link below to view Frank’s “Sodfather Videos”. It’s great to see the whole family getting involved. The rule is if you don’t help make it you don’t get any. Best of luck with this one. It’s a lot of work and commitment but well worth the effort.

INGREDIENTS

100 lbs of pork butts

40 oz of salt

1 lb of paprika

1 lb of crushed red pepper

10 oz of ground fennel seeds

8 oz of red wine

PREPARATION

Trim the pork butts, then grind them coarsely.

Thoroughly mix the meat together with all the spices.

Stuff the mixture into 2½ inch casings ( beef middle casings ) and tie the end with string.

Hang in a cool place for a week (38-40 degrees)