Zampone di Modena

Follow basic sausage preparation practices when making this sausage.

1. Clean and sanitize all of your equipment before and after use.
2. Chill your meat to below 34f or 1c before grinding.
3. Before you mix your meat make sure you rechill to 34f or 1c, if you add any liquid make sure its ice
4. Mix the meat, liquid, and seasonings till the mince becomes very tacky.
5. Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
6. Cook till you reach your desired internal temp.

Here are a few things you might find useful when making this sausage

• SavorYe Flavor Booster
• Calabrian Pepper Paste
• Calabrian Pepper Powder & Fennel Pollen
• High Quality Natural Casings (AA Grade)
• Thermapen ONE (Accurate Thermometer)
• Sausage Pricker
• Kotai Chef Knife
• Sausage Stuffers
• Meat Grinder
• Meat Mixers
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board
• Jende Lapping plate for sharpening our grinder plates and knife

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

Print Recipe

3 from 1 vote

Zampone di Modena

Prep Time20 minutes mins

Cook Time4 hours hrs

1 day d

Total Time1 day d 4 hours hrs 20 minutes mins

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 350 g pork shoulder
• 150 g pork belly
• 150 g pork back fat
• 350 g pork skin
• 15 g salt
• 2.5 g insta cure #1 optional for color & flavor
• 3 g black pepper
• 1 g cinnamon
• 10 g minced garlic
• .5 g clove powder
• 2 g fennel pollen
• 10 g Calabrian pepper powder optional
• 35 ml collagen rich pork stock
• 15 ml red wine

Instructions

Prepare the Hog Leg

• Using the front leg of the hog, gently separate the skin from the meat with a sharp knife ensuring that you don't puncture the skin. Remove the skin like you are removing a sock. Once you have removed the skin down to the trotter, use a bone knife to cut the leg away.
• Stitch some butchers twine around the circumference of the skin on the newly cleaned hog leg. You will want to create a "draw string" effect. Once done set this to the side and get the rest of the ingredients together.

Prepare the meat and spices

• 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. (0c-1c)
• Cut the skin into small strips and keep separate from the meat as we will grind this a bit smaller than the rest.
• Grind your chilled meat and fat on a 10mm plate and grind the pork skin on a 6mm plate.
• Mix the chilled meat/fat/skin with the spices and liquids 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 sausage into the cleaned front leg of the pig. Make an incision at the bottom of the trotter and refrigerate overnight (if you don't plan on using a curing salt then you can cook immediately)

Cooking this sausage:

• regardless of how this is cooked you are looking for the collagen to break down and the overall sausage to become very tender
• POACHING | Heat a pot of water to 165f – 176F (73.8 – 80c) and poach the sausage for 3.5 – 4 hours.
• SOUS VIDE | Place the sausages in a vacuum sealed bag and cook them in a water bath. Your immersion circulator should be set to 176f (80c) and you will cook your sausage for 3.5 – 4 hours (depending on the size, if you have a very large hog leg you might have to increase the cooking time).

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