Tuesday, December 11, 2018

Handmade Cavetelli and Calabrese Sausage

Homemade Cavatelli and Bulk Calabrese Sausage

Chewy, satisfying Cavatelli is easy to make and is a family fun Sunday project. 
It is delicious with the crumbled Calabrese sausage (recipe below) and broccoli rabe or broccoli with olive oil and garlic but is also delish with a light tomato sauce or just butter and cheese. 

Make a double and freeze some for a quick weeknight dinner
INGREDIENTS
1 cup plus semolina flour (plus more for dusting the pan)
3/4 cup all-purpose flour
Pinch  of salt
about 1/2 cup of water



METHOD
Mix together flours and salt in the bowl of a stand mixer using a paddle attachment.
Gradually add 1/2 cup water at medium speed dough forms. (If dough is too dry, add more water,
1 tablespoon at a time.)
Remove from the mixer to a very lightly floured board.
Knead dough until smooth and it springs back when gently pressed, about 5 minutes.
Wrap in plastic and let rest about 10 minutes.


Dust your board with semolina flour. Divide dough into 8 pieces; keeping them covered
with plastic wrap or a damp towel until ready to roll. Roll one piece at a time into a long rope,
about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using a serrated steak knife,
firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle.
Transfer pieces to baking sheets dusted with semolina flour. Repeat with remaining dough.
Cavatelli can be refrigerated, covered, up to 4 hours.
(Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months.
There's no need to thaw before cooking.)
You can also roll the the same way on a Gnocchi paddle for a lined pasta.


Bulk Calabrese Sausage
Chef’s Note: Making “bulk” sausage or sausage without casing is easy and fun if you have your ratios right.
The only two crucial aspects to be accurate about are fat and salt. As far as chiles herbs and other spices.
Have fun! For good sausage flavor you need the meat to be about 20% fat.
That is why, if grinding yourself, an untrimmed pork shoulder is perfect.
Most ground pork available at the market is somewhere between 85-15 and 80-20% meat to fat.
Ask the butcher. As for as salt goes, it is NOT just a matter of taste.
The salt helps to control the moisture content if the finished product. In general, raw,  
uncured sausages contain from 1.5-2% salt. Get the calculator and punch in some numbers.
Or if you use the metric system you don’t even need the calculator:
You need roughly 2 grams of salt per 100 grams of meat.
if you want a consistent product, weigh out your salt.


INGREDIENTS
5 Pounds  (80 oz/ 2268 grams) ground pork shoulder
40 grams salt (about 6-7 teaspoons)  
1 tablespoon ground black pepper
2 tablepoons fennel seed, whole or ground
3 tablespoons paprika
2 tablespoons hot red pepper flakes


METHOD

Mix all ingredients together well. Vacuum seal in one pound packages and freeze or refrigerate.

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