If you are a fan of bold flavors, hot sopressata (or molinari sopressata) is your next culinary obsession. I love this delicious Italian salami as it is known for its spicy kick and rich taste. Whether you’re preparing a charcuterie board or a savory sandwich, hot sopressata salami adds that perfect touch to elevate your dish.
Imagine slicing into a piece of this spicy goodness, revealing a beautiful marbled texture. When I first tasted a spicy sopressata samali at an Italian deli, I was hooked! The flavors danced on my palate, and I knew I had to recreate that experience at home. The blend of spices and the aromatic scent of garlic and pepper made me realize why this charcuterie staple has become a favorite in many households. You, too, can enjoy this delightful salami in various ways that make it an essential ingredient in your kitchen.
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Table of Contents
ToggleIngredients Used to Make Homemade Sopressata
- 5 lbs pork shoulder
- 1 lb pork fatback or bacon
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon crushed red pepper flakes or paprika
- 1 tablespoon minced garlic
- Natural hog casings
How to Make Sopressata Sausage
- Prepare the Meat: Start by cubing the pork shoulder and pork fatback (or bacon). Keeping the meat and fat separate will make it easier to control the mix.
- Mix the Spices: In a small bowl, combine kosher salt, black pepper (you may grind these whole peppercorns if preferred), and crushed red pepper flakes (or paprika, depending on your spice level).
- Combine Meat and Spices: Toss the cubed pork and fat with the seasoning mixture, making sure to coat all the pieces evenly. The blend of meat and fat should look well-seasoned.
- Stuff the Casings: After soaking the hog casings in cold water, carefully stuff them with the seasoned meat. It's important to eliminate air pockets during this process.
- Tie and Hang: Tie off the ends of the sausage, poke small holes to release trapped air, and hang the sopressata in a cool, humid environment for about 3 weeks to dry.
Once done, you'll have beautifully spiced, marbled hot sopressata meat, ready to be sliced and enjoyed.
Best Side Dishes to Pair with Hot Sopressata
To complement your hot sopressata, consider these side dishes that enhance its robust flavor:
- Cheese Board: Pair with sharp cheeses like aged cheddar or tangy goat cheese for a balanced taste.
- Olives and Pickles: A mix of marinated olives and pickles adds acidity that cuts through the richness of the sopressata.
- Crusty Bread: Serve with fresh, crusty bread or baguettes to create the perfect bite.
- Fruits: Add fresh fruits like figs or apples for a sweet contrast that balances the spiciness.
- Charcuterie Platter: Combine with other cured meats like prosciutto or salami, and include nuts and spreads for a delightful spread.
These pairings will take your spicy sopressata experience to the next level, making it perfect for gatherings or a cozy night in.
Nutrition Facts (per serving):
- Calories: 150g
- Sugar: 0g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 40mg
At So Damn Delish, I love bringing you easy, delicious recipes that elevate your cooking game. Explore more culinary delights and enhance your meals with my exciting ideas today!
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The Spicy Charm of Hot Sopressata: An Italian Classic
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Explore the world of hot sopressata, a spicy Italian charcuterie delight. Discover its flavor profile, uses, and tips for pairing in your favorite dishes.
Ingredients
- 5 lbs pork shoulder
- 1 lb pork fatback or bacon
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon crushed red pepper flakes or paprika
- 1 tablespoon minced garlic
- Natural hog casings
Instructions
- Combine the cubed pork shoulder and fatback (or bacon).
- Mix salt, black pepper, crushed red pepper flakes (or paprika), and garlic in a small bowl.
- Add the spice mixture to the pork and fat, mixing well.
- Stuff the hog casings with the seasoned meat, ensuring there are no air pockets.
Tie off the ends of the casings and hang the sausage in a cool, humid place to dry for 3 weeks.
Notes
Feel free to adjust the level of spice by adding more or less crushed red pepper flakes. This recipe is perfect for experimenting with flavors, so get creative!
At So Damn Delish, I love bringing you easy, delicious recipes that elevate your cooking game. Explore more culinary delights and enhance your meals with my exciting ideas today!
- Author: SoDamnDelish
Nutrition
- Calories: 150g
- Sugar: 0g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 40mg