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Home-made Verzini
A tutorial on how to make your own Verzini Sausages at home - a recipe from Northern Italy!
Prep Time
30 mins
Total Time
30 mins
Course:
Main Course
Cuisine:
Italian
Ingredients
- 800 gms – 1.75 lbs. pork scotch fillet
- 400 gms – 0.9 lbs. pork rashers skin removed
- 20 gms – 1.25 tbsp salt
- 115 ml – ½ cup red wine infused with 2 smashed garlic cloves for at least 1 hour
- ½ tbsp freshly ground pepper
- ¼ tsp cinnamon powder
- ¼ tsp coriander powder
- ¼ tsp mace powder
- Edible sausage or thin salami casing soaked in tepid water for at least 20 minutes and rinsed
Notes
- You can also keep the verzini to rest in the fridge before cooking them.