Dry sausage is a concentrated form of meat, usually made of ground pork, beef, or chicken. The meat is seasoned with spices and mixed with other curing ingredients before it is stuffed inside a casing and left to air-dry. Although most steps associated with making dry sausage are similar, Italian dry sausages are slightly different from other types.
For starters, Italian sausages are rarely smoked and require more production time compared to other sausages. Some common Italian dry sausages are Chorizo, Genoa Salami, and Pepperoni. There are semi-dry Italian sausages, too, with a slightly different curation process and production time.
History of Dry Sausages
The manufacturing of sausages continues to evolve with each passing decade, but very few people are aware of the fact that it’s been in the process of production for centuries. Almost two thousand years ago, the basic practice of making sausages was developed, but as technology advances, people continue to create new ways to make sausages unique and tasteful.
Dry, semi-dry, fresh, and other different kinds of sausages have been an important part of the human diet for a long time. In fact, the first mention of meat that we call sausages today was in an ancient Greek play, “The Orya,” which means ‘the sausage.’
The word continued to appear in more Greek texts after that first mention, which clearly suggests it was a food consumed by people of ancient Greece. Romans also loved sausages, which is not surprising given the varieties of Italian dry sausages available today.
Although the origins of sausages are unclear, it’s safe to say that they were first invented to preserve small scraps of meat in blood and fat, making meat convenient to eat. Imagine something like a cook rolling small pieces of sausage covered in blood and fat to make it broil quickly.
Thankfully, the process of curing meat for sausages had evolved over the centuries and now it’s more about freshly chopped meat cured and dried with seasonings.
How to Make Dried Sausages
Taking inspiration from historical processes and incorporating the art and science of curing meat, there are many ways to make Italian dry sausage. You can preserve uncooked meat in the form of sausages under controlled conditions to ensure no harmful bacteria damage the cured and dried sausages. Certain things remain the same for preparing dried sausages, but you can change the recipe to suit your taste.
A few things that you must have for dry curing meat for Italian sausages are the right salt and environment. Salt prevents any food spoilage bacteria from making the meat inedible. It keeps the environment inhospitable for bad bacteria, ensuring the dry curing process completes without hiccups.
As for the right environment, ideal conditions would be 55oF with almost 70% humidity. Avoiding light as much as possible also makes the dry-curing process easier to complete. Any dark corner in your closet, basement or even a refrigerator can result in perfectly cured dry sausages.
Process of Curing Sausages
As mentioned above, you can change the recipe for Italian dry sausages as per your taste, but the general guidelines will remain the same. You can follow any recipe of your choice, but here are a few general things to keep in mind:
- Mix and grind the ingredients, then add the bacterial culture to the ground pork.
- Stuff the material into a casing and weigh it to record the readings.
- Incubate the sausages to prevent the reproduction of bacteria.
- Once it’s done, dry it under ideal conditions and monitor the progress.
- You can weigh it again to check how much has dried.
Types of Italian Dry Sausages
Below are the most common types of dry Italian sausages:
Genoa Salami
Originating from the Genoa region in Italy, this specific type of salami is heavy on garlic and medium on the grind. The unique texture gives it an equally unique and rich flavor with a clean finish. The ingredients used for Genoa Salami are
- Pork
- Sugar
- Sea Salt
- Spices
- Natural Flavoring
- Garlic
- Starter Culture.
It’s a simple dry sausage recipe which makes it a popular choice for many people for everyday recipes. Genoa Salami pairs well with warm bread, fontina cheese, sparkling prosecco, and roasted peppers.
Pepperoni
There’s no need to introduce pepperoni because more pizza lovers already recognize it as a favorite pizza topping. However, some may not know that pepperoni is an Italian dry sausage that was invented in America in the early 1900s. With a signature smoky and sweet taste, pepperoni pairs well with green salad and mozzarella, other than pizza. The ingredients for pepperoni are
- Pork
- Sugar
- Paprika
- Natural Flavoring
- Sea Salt
- Sunflower Oil
- Starter Culture.
Soppressata
Another simple dry sausage recipe created in Italy that is loved worldwide. Soppressata has two versions: mild and spicy. The mild version has cracked black peppercorns to suit the taste buds of those who stay away from spicy foods. The spicy one is made of Calabrian red pepper flakes. No matter which Soppressata you pick for your meal, it pairs well with crackers with seeds, fresh goat cheese, dry Rosé, and wheat beer. The ingredients of Soppressata are
- Pork
- Sugar
- Sea Salt
- Natural Flavoring
- Spices
- Garlic
- Starter Culture.
How to Store Dry Sausage
Once the sausage has passed the dry curing stage, you need to preserve the meat to prevent it from going bad. The best way to preserve dried sausages is to store them in a refrigerator. The cool temperature provides an ideal environment for the meat to stay dry longer. You can also keep the stuffing in the freezer to maintain the dry state for a long time and prevent the healing state from setting in.
How Is Dry Sausage Different from Other Sausages?
The Italian dry sausage is made of pork meat, unlike other sausages that can be made of poultry, lamb, or beef. Most dry sausages have the same base ingredients, but you can increase or decrease the amount of garlic, fennel, or chili pepper. Dry sausages are safe to eat without cooking, but other sausages may require you to cook them thoroughly before consuming.
How to Make ITALIAN DRIED SAUSAGE Step by Step
Preparing another traditional salami by cutting the meat with a knife and stuffing it in a homemade pork casing. Every family has a different secret recipe for dried sausage. Follow this one to learn the process of making dry sausage from scratch.
Summary
Italian dry sausages are made of pork and contain seasoning along with other ingredients that add flavor. They are dry-cured in cool temperatures and preserved in a freezer to extend their dried state.
Among the many different types of dry sausages from Italy, pepperoni seems to be the most popular. Dry sausages are available at various Italian delis, and you can find one easily with a quick search.
Dry Sausage – Frequently Asked Questions (FAQs)
What Is Dried Italian Sausage Called?
Many types of Italian sausages are readily available in Italian delis, and they have different names. The most common dried Italian sausages are Soppressata, pepperoni, and salami.
How to Dry Sausage in the Fridge?
You can place sausage in the refrigerator to dry at 55°F with humidity around 70%. The cool temperature will freeze the sausages for about three days.
Do You Need to Cook Italian Uncured Dry Sausage?
Uncured dry sausage does not need to be cooked. You can eat the sausages raw without worrying about bacteria affecting your health.
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My name is Jay and I started this website to share my love of Deli Food. I am Jewish with Italian ancestry and grandparents who emigrated to the US from Poland, Russia and Turkey. This website is my celebration of the delicious flavors of international deli culture. Please feel free to send me your suggestions and feedback through the contact form.
