Homemade Italian Sausage And Salamella

Method

1. Combine 700 g lean pork (shoulder, leg, or loin) with 300 g fatty pork (pancetta or lardo).
2. Add 12.5–13 g of salt per kilogram of meat mixture.
3. Add black pepper to taste (generous amount recommended).
4. Optional: add garlic powder, fennel seeds, chili, or paprika according to preference.
5. Knead the mixture for 5–6 minutes until it becomes sticky and holds together.
6. If desired, add a splash of white wine while kneading to soften and improve texture.
7. Wrap the mixture tightly in plastic wrap and refrigerate for at least 24 hours to mature.
8. After 24 hours, form sausages on a sheet of plastic wrap: place a portion of mixture, roll into a log, twist the ends, and seal.
9. Refrigerate the formed sausages for another 24 hours before cooking (grill, pan, or use in pasta).