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#calabresa sausage #smoked sausage #sausage Welcome to the Sal de Cura Channel! Here you will find everything you need to delve deeper into the world of artisanal and professional charcuterie. Check out our courses and materials to start or evolve in your journey: Charcuterie Courses for Beginners 👇 Charcuterie Guide (30 recipes and theoretical content): https://saldecura.com/ebook-guia-de-c... Meat Smoking Course (practical techniques and certification): https://saldecura.com/guiaessencialde... E-book of Artisanal Smokehouse Models (25 projects for construction): https://saldecura.com/ebook-construin... Professional Charcuterie Course 👇 Charcuterie Production Legalization Course (registration and regulation): https://saldecura.com/cursodelegaliza... Production Costs and Pricing Course (automatic spreadsheets and certification): https://saldecura.com/cursoprecificar/ Charcuterie Product Shelf Life Course (practical definition and tests): https://saldecura.com/cursodevalidade/ You can also have a Consultancy Personalized 👇 Contact us for personalized charcuterie consulting: [email protected] 🛠️ Turn your passion into a successful business with the Sal de Cura Channel! 👩🍳 ____________________________________________________________________________ In this very different video, I show you how to make homemade calabresa sausage and how to make industrial calabresa sausage! I made a comparison to show you which is the best calabresa sausage, and I also show you how homemade calabresa sausage is made and how industrial calabresa sausage is made. The calabresa sausage recipe has pork and bacon, in addition, the calabresa sausage has calabresa pepper and fennel, both in the homemade recipe and in the industrial recipe! I also talk in the video about the difference between Calabrian sausage and Calabrian-type sausage, Industrial Calabrian sausage recipe: 750g pork 250g bacon 150ml water 30ml dry red wine 5g crushed garlic 5g Calabrian pepper flakes 40g ready-made Calabrian sausage seasoning Homemade Calabrian sausage recipe: 800g pork 200g bacon 18g salt 2.5g type 1 curing salt 2.5g antioxidant 2.5g Emulsifier 5g granulated sugar 4g garlic 5g Calabrian pepper 1g ground black pepper 2g smoked spicy paprika 50ml water 20ml red wine 5g ground anise I stuffed it in a 40-gauge natural beef casing and then, I make smoked calabresa sausage for 4 hours at 75 to 85 degrees in the smoker! To serve, you can make calabresa sausage with onions, calabresa sausage with potatoes, you can also make a calabresa sausage sandwich!