HOMEMADE PEPPERONI
Use this recipe to make homemade pepperoni with pork and beef. It needs to hang to cure for at least six weeks, so plan ahead.
Provided by Peggy Trowbridge Filippone
Categories Appetizer Snack Ingredient
Time P1m13DT1h
Yield 4
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Separately grind pork and beef through the coarse disk.
- Mix meats together with salt, sugar, cayenne, paprika, anise seed, garlic, red wine, ascorbic acid, and saltpeter in a large bowl.
- Spread mixture out on a large pan, cover loosely with waxed paper, and cure in refrigerator for 24 hours.
- Start with about 4 feet of casing. It's better to begin with too much than too little because any extra can be repacked in salt and used later.
- Rinse casing under cool running water to remove any salt stuck to it.
- Place casing in a bowl of cool water and let soak for about 30 minutes.
- After soaking, rinse casing under cool running water. Slip 1 end of the casing over faucet nozzle. Hold casing firmly on nozzle, and turn on cold water, gently at first, and then more forcefully. This will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of casing.
- Place casing in a bowl of water and add white vinegar; a tablespoon of vinegar per cup of water is sufficient. The vinegar softens casing and makes it more transparent, which makes pepperoni look better. Leave casing in water-vinegar solution until ready to use. Rinse well and drain before stuffing.
- Stuff sausage into casings and twist off into 10-inch links.
- Using cotton twine, tie 2 separate knots between every other link, creating pairs of links. Cut between the double knots.
- Tie a string to the center of each pair to hang sausages. Hang pepperoni to dry in a space that is 50 F to 55 F with 75 to 80 percent humidity for six to eight weeks. Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months.
Nutrition Facts : Calories 3087 kcal, Carbohydrate 11 g, Cholesterol 1061 mg, Fiber 3 g, Protein 303 g, SaturatedFat 71 g, Sodium 9260 mg, Sugar 5 g, Fat 193 g, ServingSize 4 servings, UnsaturatedFat 0 g
HOMEMADE SPICY PEPPERONI
Make and share this Homemade Spicy Pepperoni recipe from Food.com.
Provided by gailanng
Categories Meat
Time 8h15m
Yield 1 pound
Number Of Ingredients 10
Steps:
- Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
- Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
- Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
PEPPERONI
Make and share this Pepperoni recipe from Food.com.
Provided by Leta8076
Categories Meat
Time 4h20m
Yield 4 logs
Number Of Ingredients 9
Steps:
- Combine all ingredients, mixing until thoroughly blended.
- Divide in half into slender rolls about 1 1/3 inch in diameter.
- Wrap in plastic or foil.
- Refrigerate overnight.
- Unwrap and bake on broiler pan at 200 F for 4 hours.
- Store wrapped in the refrigerator.
SPICY PEPPER PENNE
Candace Greene of Columbiana, Ohio sure knows how to bring a bit of Sicily to the supper table! Let her zesty combination of pepperoni, pasta and peppers add a little kick to your dinner lineup.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncini and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.
Nutrition Facts :
PEPPERONI PENNE
Pepperoni with penne pasta. Pepperoni spices up this entree.
Provided by Melissa
Categories Main Dish Recipes Pasta
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Cook the penne according to the package directions.
- In a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the shallot and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes.
- Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat.
- Add the drained pasta and toss, garnish with parmesan cheese.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 44.7 g, Cholesterol 86.5 mg, Fat 31.5 g, Fiber 2.7 g, Protein 18.9 g, SaturatedFat 13.7 g, Sodium 741.3 mg, Sugar 3.6 g
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