NONNO GELSOMINO’S CALABRIAN SAUSAGE WITH SMOKED SCAMORZA AND FOCCACIA
1 KG PORK SHOULDER, MINCED
50 ML WHITE WINE
50G PEPPER SAUCE 25G SALT
Chilli to taste
Approx 1 metre of 35 sausage casing
Add all ingredients into a tub and mix well. Allow the mixture to rest in the fridge for 24 hours.
Wash the sausage casing in water to rinse off any excess salt.
Before filling the casing, it’s best to cook a small amount of the sausage mixture to check the seasoning.
Use a sausage machine to fill the casing with the mixture. Make sure that there is no air inside the sausage.
Once filled, use string to tie the sausage every 10 cm.
Allow the sausage to rest for around 5 hours.
FOR THE SCAMORZA CHEESE:
200G SCAMORZA CHEESE
Just before you are ready to serve the sausage, cut the Scamorza into thick slices and flour both sides.
Add a little oil to a hot pan and pan sear both sides. The cheese should be golden brown.
FOR THE FOCCACIA BREAD:
500 g Flour
500 mls warm milk
50g dry yeast
40g olive oil
Extra virgin olive oil
Peel the potatoes and boil until soft, mash with a ricer place into a bowl then set aside.
Add yeast and sugar to 150 mls of warm milk. Keep warm.
Add the remaining milk to the potato and mix together until smooth. By this stake the yeast should be bubbling.
Place flour/ potato mix into bowl. Mix in the potato olive oil and salt. Add the milk/ yeast mixture and knead well.
Allow the dough to rest in a warm place, until it doubles in size. Pre heat oven to 180 c.
Once the dough has doubled, knead again and allow it to rise a little more. Then softly rub the dough with olive oil, sea salt and rosemary.
Bake for approx 30 mins or until golden brown and cooked through.
Brown the sausage in a fry pan. Place into hot oven for 3 minutes, turn over and bake for a further 4 minutes. Toast or char grill a finger of focaccia.
Slice the cooked sausage and plate with the browned Scamorza cheese and grilled focaccia. Serve with a lemon wedge and parsley garnish.
Drizzle over any sausage juices left in the pan.