Italian Peperonata
An Italian Fresh Sausage
Ingredients
For the Peperonata Sauce
- 150 g yellow bell pepper chopped
- 150 g red bell pepper chopped
- 150 g red onion diced
- 4 tbsp Extra Virgin Olive Oil
- 20 each cherry tomatoes quartered
- 1/4 tsp kosher salt (or to taste)
For the sausage
- 2600 g lean pork meat
- 600 g pork belly
- 65 g kosher salt
- 9 g black pepper
- 1/2 cup white wine
Instructions
For the Peperonata Sauce
- In a sauce pan add the olive oil, onions, bell peppers, cherry tomatoes, and salt. Cover and cook on a medium heat for 30 minutes, stirring occasionally.
- After 30 minutes remove the lid and continue cooking till the water has evaporated. Once the water has evaporated remove the peperonata sauce from the heat and allow to cool completely.
For the Sausage
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.Add your seasonings and any liquid to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.Stuff your mince meat into the casings, link, and prick out any air pockets.Cook and enjoy.
- Prepare all of your seasonings and clean and rehydrate your casings
- Grind your very chilled meat on a course plate (10mm)
- Add your seasonings, the chilled wine, and the chilled peperonata sauce to your mince meat and mix till it becomes very tacky.
- Stuff your mince meat into the casings, link, and prick out any air pockets.
- Smoke on a BBQ Grill (300F) till the internal temp reaches 150F
- Enjoy