Zalzett Mataraz (Original Sausage Recipe)
- 2kg pork butt (fine)
- 4kg pork shoulder (course)
- 4kg pork belly (diced)
- 110gr sea salt
- 15gr black pepper powder
- 25gr crushed black pepper
- 25gr garlic
- 10gr pepperoncino
- 15gr rosemary
- 5gr marjoram
- 5gr bay leaf
- 15gr coriander seeds
- 25gr fennel seeds
- 15cl olive oil
- 33cl dry red wine
- 25gr tomato paste
- 50gr sun dried tomatoes
- 10gr sugar
- Chill all the meat, down to 3C. Mix all ingredients and let marinate for 8 hours. Fill in natural casings. marinate in red wine for another 8 hours. Hang to dry in a cool place for a couple of days. These sausages can be eaten fresh or cooked to one's liking. Can be air dried like Italian salami.
pork, pork shoulder, pork belly, salt, black pepper, black pepper, garlic, pepperoncino, rosemary, marjoram, bay leaf, coriander seeds, fennel seeds, olive oil, red wine, tomato paste, tomatoes, sugar
Taken from www.epicurious.com/recipes/member/views/zalzett-mataraz-original-sausage-recipe-1246959 (may not work)