Pepperoni sausage

We think many people like to taste a piece of delicious pizza with pepperoni salami, which gives the taste and aroma of the dish a savoury smoked note. Although not many know that the Italian word peperoni came from peperone, which actually denotes the appearance of capsicum. Such confusion was the reason that in Italy pepperoni pizza is a dish with vegetable filling, as well as pepper. Therefore, if you want to taste pizza with pepperoni sausage, then in the Italian pizzeria you better order pizza alla diavola, which means "pizza with pepperoni spicy sausage. "

How did it happen that the pepper was transformed into pepperoni sausage? It's all about the history of production of the famous pepperoni salami. In the southern part of Italy, there has been a tradition of making salami from a mixture of pork, beef and chicken for no century. Such a product is called salsiccia Napoletana piccante. Italian emigrants brought to the United States not only part of their culture, but also culinary traditions that were entrenched on the continent. In America, they began to produce a new type of salami called pepperoni.

Pepperoni sausage has become a popular ingredient and component of pizza also thanks to the addictions of Americans, who tasted moderately spicy and fatty salami with a savory and memorable taste. Remarkably, in Europe, the word pepperoni also denotes the appearance of capsicum. Hot red pepper is called peperoncino, and sweet pepper is called peperone piccante. By the way, in addition to pizza, pepperoni sausage is used to make sandwiches or other dishes. For example, scrambled eggs with peperoni sausage.

It is noteworthy that you can cook pepperoni sausage at home, according to the original recipes of the inhabitants of Naples, the city that is the birthplace of the famous salami species. In order to cook pepperoni sausage, you will need one kilogram of pork, beef, as well as chicken meat. As spices and spices for pepperoni sausage one uses: salt, ground red pepper, ground anise, sugar, cayenne pepper. In addition to these ingredients, ascorbic acid and obligatory ground garlic are added to pepperoni sausage for sharpness and piquancy.

At the initial stage, you need to prepare the meat component of pepperoni sausage. Cut the meat in small pieces and place it in the freezer for half an hour. Then the meat is passed through a meat grinder, the remaining ingredients are added to the obtained mass and left in a refrigerator for a day. On the next day, the pork skull is washed and cleaned, and then filled with minced meat. Pepperoni sausage is considered ready for use 6-8 weeks after cooking, since salami should dry well in suspension.