Recipes

Fresh Calahrese Salami
  • Ingredients
  • 2 pounds ground pork
  • 1 fresh red chili, minced
  • 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon anise seeds, slightly crushed
  • 1 tablespoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 2 tablespoons dry vermouth
  • 2 tablespoons brandy
Directions
  1. Add the pork and remaining ingredients to the mixing bin and process until thoroughly blended
  2. Using the #26 cone extrude the mixture into the casings and twist off into six to eight-inch links
  3. Poke several holes down the length of each sausage
  4. Refrigerate, uncovered, on a rack for 12 to 24 hours
  5. Cover and use within two to three days or freeze for later use.


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