Homemade Boar's Head Abruzzese Dry Sausage - Recipe: Artisanal Flavor at Home

Category: Sausage

Introduction

Boar's Head Abruzzese Dry Sausage is a beloved delicacy renowned for its rich, savory flavor and chewy texture, inspired by traditional Italian recipes. This artisanal sausage is a staple in many charcuterie boards and sandwiches, cherished for its perfect balance of spices. However, store-bought options can be pricey and may contain preservatives. Making it at home allows for customization, cost savings, and better nutritional control. This recipe guides you through creating an authentic version with a personal touch, using common ingredients and simple techniques.

Why Make It at Home?

Crafting your own Abruzzese Dry Sausage offers several advantages. You can choose leaner meats for a healthier option, adjust spices to your liking, and enjoy significant cost savings. Homemade sausage also avoids additives found in commercial products, making it a fresher, more natural choice.

Personal Anecdote

During a trip to Italy, I fell in love with the local salumi, particularly the dry sausages. Upon returning home, I sought to recreate that authentic flavor and began experimenting with various spice blends and curing methods. After several trials, I perfected a recipe that captures the essence of Abruzzese, now a favorite in my household.

Recipe Details

• **Prep Time:30 minutes
• **Fermentation Time:24 hours
• **Drying Time:3-4 days
• **Total Time:4-5 days
• **Yield:5 pounds (2.3 kg)

Ingredients

Meat Ingredients:

• 5 lbs (2.3 kg) ground pork (80/20 lean to fat ratio)
• 1 lb (0.45 kg) ground turkey (optional for a leaner version)

Dry Ingredients:

• 2 tbsp (30 g) kosher salt
• 1 tsp (5 g) pink curing salt (optional, for safety)
• 2 tbsp (15 g) smoked paprika
• 1 tbsp (7 g) garlic powder
• 1 tbsp (7 g) onion powder
• 1 tbsp (7 g) dried parsley
• 1 tbsp (7 g) dried basil
• 1 tbsp (7 g) black pepper, freshly ground
• 1 tsp (5 g) cayenne pepper (optional, for heat)
• 1 tsp (5 g) fennel seeds
• 1 tsp (5 g) coriander seeds

Wet Ingredients:

• 1/4 cup (60 ml) red wine (optional)
• 1/4 cup (60 ml) water

Instructions

• Prepare the Meat: Grind the pork and turkey (if using) through a coarse grinder or finely chop in a food processor until coarsely ground.

• Mix Dry Ingredients: In a small bowl, combine kosher salt, pink curing salt (if using), smoked paprika, garlic powder, onion powder, parsley, basil, black pepper, cayenne pepper, fennel seeds, and coriander seeds.

• Combine Ingredients: In a large mixing bowl, combine the ground meat, spice mixture, red wine, and water. Mix thoroughly until just combined; avoid overmixing.

• Stuff into Casings: Attach a sausage stuffing attachment to a stand mixer or use a sausage stuffer. Stuff the mixture into hog casings, twisting into 6-inch links.

• Ferment: Place the sausages in a controlled environment at 70-75°F (21-24°C) with 60-70% humidity for 24 hours to develop flavor.

• Dry: Transfer sausages to a drying environment at 60-65°F (15-18°C) with 50-60% humidity. Allow to dry for 3-4 days until tacky to the touch.

• Cure: After drying, cure the sausages in the refrigerator at 38°F (3°C) for 2 weeks for full development.

Storage Instructions

Store the sausages in an airtight container in the refrigerator for up to 2 months. For longer storage, wrap tightly and freeze for up to 6 months.

Variations

• Low-Sodium Version: Reduce kosher salt by half.
• Spicy Version: Increase cayenne pepper or add diced jalapeños.
• Smoky Version: Use liquid smoke in the mixture.

Special Equipment

• Meat grinder or food processor
• Sausage stuffer
• Hog casings (available at butcher shops)

Pro Tips

• Controlled Environment: Use a wine cooler or temperature-controlled space for fermentation and drying.
• Air Circulation: Ensure good airflow to prevent mold.
• Patience: Allow proper drying time for the best texture.

Nutritional Comparison

FAQ

• Substituting Casings: Use edible sausage casings; synthetic casings are an alternative.
• No Wine: Omit or substitute with beef broth.
• Drying Issues: Ensure low humidity to prevent mold.
• Storage: Keep refrigerated or frozen.
• Scaling: Easily scale the recipe for larger batches.

Serving Suggestions

• Slice thinly for charcuterie boards.
• Add to pasta dishes or pizza.
• Pair with cheese and crackers.

Conclusion

This homemade Abruzzese Dry Sausage offers authentic flavor with the benefits of customization and better nutrition. Perfect for enthusiasts of artisanal foods, it's a rewarding project that enhances any dish. Share your creations and enjoy the satisfaction of homemade craftsmanship.