Pepperoni is an American adaptation of a spicy southern Italian sausage.With a rich red colour,slightly smoky flavour and areal zing of pepper, the Country Sausage Pepperoni adds colour and character to any pizza.

To make 5kgs of Pepperoni, you will need:

• 1 Pack of Pepperoni Spice Mix
• 2.25kg Lean Beef
  
• 0.95kg Lean Pork
• 1.05kg Pork Fat
• 500ml Chilled Water
• 4 or 5 x 45mm x 500mm Fibrous Sausage Casings

Method

1. Mince meats through 8mm plate keeping the pork fat separate. (If buying pre-minced meat, ask your butcher the fat content and adjust your recipe accordingly and skip this step)
2. Blend the meat, half the water, the spice pack, and then the remaining water until the water is taken up and the mixture becomes tacky.
3. Pass the mixture through a 5mm mincing plate. (If you do not have a mincer, you can skip this step)
4. Blend with the pork fat until the desired texture is achieved.
5. Fill the sausage casings.  (The Gonzo MkII Sausage Stuffer is handy here)
6. Hang the sausages in the fridge overnight to stabilise and to allow the flavour to develop.
7. Cook in an oven set to the lowest heat setting possible for the first hour. Cook at between 85° - 95°C until product reaches an internal temperature of 70°C
8. Rapidly cool under cold running water.

*** This product is Gluten-Free ***