Preview

Chipolata sausage |

BBQ, Pork

A traditional sausage that will amaze your guests around a table or a BBQ.

Note

We designate the casings (lamb, mutton, pork or others) in the environment of the Butchery and Charcuterie by ''The Menu'' of pork, lamb, sheep and others.

The butcher (Boucher) cuts the raw meats and puts them on his sales display, the pork butcher (Charcutier) enters the culinary preparation of these pieces of meat (sausage, pâté, paté-croute, vol au vent).

Ingredients

Recipe for 12 Chipolata

Chipolata

800 Gr

Boneless pork shoulder

200 Gr

Pork belly

16 Gr

Salt

2 Gr

White pepper

0.50 Gr

4 spices powder

1 Gr

Thyme

5 Gr

Garlic confit

Assembly

2 Meter(s)

Sheep casing 24/26

Preparation time: 45 min

Setting up

The day before, cut the meats into 3 cm cubes and marinate with the seasonings one night in the refrigerator.
Preparation and assembly

Preparation

Put your marinated meat pieces in a grinder (grid #6).

Gently mix the stuffing without heating it.

Assembly

Fill your sausage maker with the stuffing, place the sheep casing (Menu) on your casing. Stuff the meat (stuffing) into the casing (Menu). Every 15 cm, turn the sausage (this is the desired size).

Reserve the Chipolatas in the refrigerator, when the time comes, sear them in a pan or on the BBQ.
Plate assembly

Place your Chipolata on a plate, accompanied by a side of vegetables or potatoes.

Official partners

We designate the casings (lamb, mutton, pork or others) in the environment of the Butchery and Charcuterie by ''The Menu'' of pork, lamb, sheep and others.

Cooking schedule