Sausage Ready to Mail: Salsicce in Cartoccio

Name: Sausage Ready to Mail: Salsicce in Cartoccio
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps freshly ground black pepper; 4 hot chilies; 118 milliliters dry white wine; 2 egg whites, beaten; 907 grams fava beans, shucked and peeled; 4 Tbsps fennel seeds; 4 Tbsps kosher salt; 8 Tbsps extra-virgin olive oil; 907 grams pancetta, run through the same grinder; 2 kilograms fresh pork shoulder, run through the largest holes of butchers grinder; 8 scallions, roots trimmed; 227 grams Sheep casings, 8 feet, equalling about; 1 bunch each, parsley, oregano, chives and thyme, chopped and mixed together

Sausage Ready to Mail: Salsicce in Cartoccio might be a good recipe to expand your main course repertoire. This recipe serves 4. One portion of this dish contains roughly 112g of protein, 152g of fat, and a total of 2088 calories. This recipe covers 68% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. A mixture of olive oil, pork shoulder, each, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the egg whites you could follow this main course with the Banana Pudding as a dessert.

Instructions

Special equipment: 4 sheets parchment

In a mixing bowl, stir together the pork shoulder and pancetta with your hands until well-mixed.

Ingredients you will need

Pork Shoulder

Pancetta

Equipment you will use

Mixing Bowl

Add pepper, salt, fennel seeds, and white wine and mix until well-blended, again with your hands. Work quickly so that body temperature does not change the texture of the fat. Set up the sausage stuffer and place the casing over the funnel feeder. If you do not have a sausage stuffer, form the sausage into 1/4-pound logs, by hand, and be careful handling them. Stuff the sausage into the casings, twisting every 3 1/2 to 4 inches so that each sausage is about 4 ounces, and form 22 to 25 sausages. Prick them all over with a needle and divide into four equal batches.

Ingredients you will need

Fennel Seeds

White Wine

Sausage

Pepper

Salt

Equipment you will use

Funnel

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Place each batch of sausage in a single layer in the center of each piece of parchment and fold in half like a book. Divide the scallions and favas among four packs, place 1 hot chili on top of each and drizzle each with 2 tablespoons oil. Fold so there are no openings, seal the edges of each packet with the egg whites and place each packet on a sheet tray. Cook in a pizza oven 30 minutes, remove.

Ingredients you will need

Egg Whites