Halal Italian Soppressata
A delicious halal-friendly take on the classic Italian soppressata, made with high-quality ground beef and aromatic spices.
Equipment
- Meat Grinder
- Sausage Stuffer
- Curing Chamber
Ingredients
Main Ingredients
- 1 kg Ground beef (20% fat) Halal-certified, coarse grind
- 25 g Salt Preserves and seasons
- 2.5 g Curing salt (Instacure #2) Ensures safety, pink color
- 10 g Black peppercorns (ground) Warm, bold flavor
- 5 g Dried chili flakes Adjustable heat
- 5 g Garlic powder (optional) Subtle depth, halal-sourced
Instructions
- Combine all ingredients in a large mixing bowl and mix thoroughly until well incorporated.
- Stuff the seasoned meat into natural beef casings using a sausage stuffer.
- Tie off the ends securely and prick the casing with a sterilized needle to remove air pockets.
- Hang the sausages in a curing chamber at 12-15°C (54-59°F) with 75-80% humidity for 7 days.
- After curing, slice and enjoy your homemade halal soppressata.
Notes
Ensure all equipment is properly sanitized to prevent contamination. Adjust spice levels to taste.