CookEat Recipe
Gently Simmered Ferrara Salama da Sugo
A purchased round Ferrara salama da sugo gently cooked in water, supported in a thin food-safe cloth and served hot with its own juices.
Method
Steps
Step 1
Gather the ingredients: 1 professionally produced uncooked aged salama da sugo intended for cooking, about 500 g; Plenty of drinking water for cleaning, any required soaking and cooking; A clean thin food-safe cooking cloth and plain kitchen twine.
Step 2
Buy a salama da sugo with clear storage and cooking instructions, and follow those instructions for the specific product. This method uses an uncooked product intended for long simmering. Artusi described repeated cleaning with tepid water and a 90-minute simmer; that historical time is not a reliable universal cooking time for today’s aged salama. Do not age the product at home or treat age as proof that it is ready to eat.
Step 3
Remove external packaging as directed, leaving the natural casing intact. Clean the casing gently as the supplier directs. If a preliminary cold-water soak is required, allow about 6–7 hours or the stated period, keeping it covered in the refrigerator; drain and gently clean the surface afterwards. Keep the soaking container and utensils separate from ready-to-eat food.
Step 4
Wrap securely in a clean thin food-safe cloth to support the casing. Put it in a deep pot of abundant cold water, fully submerged and supported off the bottom, for example by tying its twine to a strong wooden utensil laid securely across the pot. Bring slowly to a gentle simmer. Maintain the water level with hot water and avoid vigorous boiling or tearing the casing.
Step 5
Cook for the full time specified by the producer, until thoroughly cooked and soft throughout. Contemporary traditionally aged raw products may need about 5–7 hours of gentle simmering, substantially longer than the source’s 90 minutes; use the supplier’s directions for the purchased size and ageing. Check that the centre is at least 74°C with a clean thermometer, without treating temperature alone as a replacement for the prescribed long cooking.
Step 6
Lift carefully, remove all cloth and twine, open and remove the inedible casing and serve the hot cooked sausage with any juices retained inside. A separately prepared mild side dish may accompany it. The amount of juice varies; do not add an invented sauce to guarantee a puddle. If using a product sold already cooked, follow its own package reheating directions instead of applying the raw-product soaking and long-simmer method.
Cooked it? Rate it.
Cooked 0 times