Marilyn's SCD-Compliant Pepperoni
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Ingredients
2 pounds ground chuck (may also use mix of pork and beef)
1 TBSP salt
½ tsp crushed red pepper
1 tsp crushed fennel seed
½ tsp garlic powder
½ tsp crushed anise seed
1 tsp black pepper
¼ cup cold water or red wine
900 grams ground chuck (may also use mix of pork and beef)
1 TBSP (15 ml) salt
½ tsp (2.5 ml) crushed red pepper
1 tsp (5 ml) crushed fennel seed
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) crushed anise seed
1 tsp (5 ml) black pepper
60 ml cold water or red wine
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Instructions
- Finely powder herbs, spices, and salt in mortar or in blender.
- Add water or wine and blend.
- Add mixture to ground meat and mix thoroughly, using a bread kneading mixing style. When you think you've mixed it thoroughly, continue mixing and kneading for at least five more minutes by the clock.
- If you have a sausage stuffer, follow directions for stuffing the casings.
- If you don't, fear not! Making unstuffed sausage logs is easy: After the meat and seasonings have been blended according to the recipe, roll the meat into a log about 1¼ inch (3.2 cm) thick. Wrap the log tightly in foil and twist the ends closed.
- Place sausages on a baking rack and cook slow in a 200°F (93°C) oven for 2 hours or until the internal temperature of the sausage reaches 160°F (71°C).
- Allow to cool, then refrigerate for 2 days to enhance the flavor. Cooked sausage should be used within one week. It may also be frozen for up to three months.
Nutritional Info
Storage
Cooked sausage may also be frozen for up to three months.
Notes
This pepperoni will not have the bright red color we're accustomed to associating with commercial pepperoni. But if you use a very sharp knife, or a mandoline slicer, you can get really thin slices that are just perfect for SCD pizza or snacking. You can also make this recipe into thinner snacking sticks.
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