We finished the last of our dried sausage during our 4th of July pool party. The charcuterie plate was devoured by our friends. (Not to mention 3 1/2 pounds of home cured bacon during the "Bacon Happy Hour"). So it's time to replenish the cupboards.
I decided to create 3 completely different types of dried sausage. Two of which I have not made before. Dried Finocchiona which is a great standard of mine along with dried Spanish Chorizo and a Dried Soppressata with orange and pistachios.
Based on the pork throwdown contest a few posts ago, I bought 18 pounds of pork butt from Costco ground it thru the coarse grinder plate and separated it into 3 equal 6 pound portions for the recipes.
I did the stuffing all at once so the end of each batch contains a little of the next recipe. I am not sure how that will turn out, but it's alway fun to experiment.
The recipes that I made are listed in the Enjoy section of the site and also links are provided below: