Pepperoni from what meat. What is pepperoni in pizza: recipes with Italian sausage. Use restrictions

Let's get acquainted with the manufacture of dry-cured Italian and Spanish sausages.
"pepperoni"- the prodigal American daughter of Italian salsiccia(salsiccha) and Sopressata(compressate). There is a version that Italian emigrants in the United States slightly altered the recipe by adding beef and chicken meat ... The idea took root in America and acquired a new name " Pepperoni"with two letters" R" in English spelling, as opposed to Italian - " peperon i "(peppers). It was this sausage with its hot peppery taste that gave the name to the pizza of the same name (sometimes this pizza is called " pizza del diavolo").
"Chorizo"- a Spanish aristocrat. Simple cooking technology and exquisite taste first conquered Spain, then South America, and then the whole world ... Today we are hosting these charming gentlemen in Russia, whose ancestry is rooted in such a deep gray century that we will leave this secret to the discretion of historians and will not take away their daily bread ...

pepperoni:

Pork bold - 1.5 kg
Lean beef - 0.5 kg
Nitrite salt - 50 g
Sweet paprika - 1.5 tablespoons
Hot ground red pepper - 1 tablespoon
Anise or star anise - 1/2 tablespoon
Brown sugar - 1/2 teaspoon
Garlic - 5 large cloves
Red dry wine - 150 ml

Cut the well-chilled meat into small pieces and scroll through the middle grate of the meat grinder.
Add remaining ingredients and mix well.
Put the minced meat in a metal bowl, cover with cling film and put away overnight to ferment the minced meat.
In the morning we stuff it into pork intestines (the length of sausages is 25-30 cm) and hang it in the corridor to dry and compact the minced meat in the shell.
Put in the refrigerator overnight.
In the morning we hang out in the corridor, at night - in the refrigerator ... so 4 cycles.
Then we wrap the sausages in cheesecloth and put them in the refrigerator for a week to ripen ...
After such a shock therapy, we hang the sausages in the corridor for the final drying.
On April 15, I made sausages, and on May 16 they were ready. Packed in parchment, they were put in the refrigerator for storage. After 5 months of storage in the refrigerator pepperoni

Chorizo:

Chorizo borracho de cerdo":

Pork neck - 2 kg
Pork brisket - 1 kg
Nitrite salt - 84 g ( "Nitrite" salt is a mixture consisting of sodium nitrite - 0.5-0.6%. anti-caking agent - 0.0010%, the rest is vacuum salt.)
Cumin - 1/2 teaspoon
Coriander - 1/2 teaspoon
Ground ginger - 1/2 teaspoon
Dry orange peel - 1/2 teaspoon
Sweet paprika - 2 tablespoons
Red hot ground pepper - 1 tablespoon
Oregano (flowers) - 1 teaspoon
Coarsely ground black pepper - 1 teaspoon
Nutmeg - 2/3 nuts
Tincture of garlic in 96% alcohol - 30 ml
Cognac - 50 ml
Limoncello (45%) - 30 ml
Red dry wine - 200 ml

Grind spices and pour limoncella, cognac and garlic tincture. Endure two hours.
Skip the meat (slightly frozen and cut into 2x2 cm cubes)) in a meat grinder with a good knife and mix with nitrite salt and infused spices, add dry red wine and knead the minced meat thoroughly.
Put the minced meat in a mold (not higher than 15 cm) and put it in the refrigerator for 24 hours to ripen the minced meat and evenly distribute spices and salt.
It is recommended to fry a small minced meat patty (check for spices and salt), correct if necessary.
Get the minced meat and fill the pork casings tightly (there are many ways to stuff on the Internet, so I will not focus on them), avoiding air cavities. If air still gets in, pierce the intestine with a needle and squeeze it out with a seal of minced meat in this place.
The length of the sausages is approximately 25-30 cm, we tie the ends with a string at the ends. We form two pieces. It turns out sausages in the form of horseshoes.
We put them in the refrigerator for maturation and fermentation for 2-3 days.
On the shelf of the refrigerator (I have NO FROST) I spread a clean rag in two layers, then a sausage, a rag on top again, another one on top, etc.
After that, we hang it in a dark (the main thing is that the direct rays of the sun do not fall) place (I hang it in the corridor (I have T +25 degrees). We need a little air movement. We hang it for 2 days.
Then again in the refrigerator for a day. So we repeat 3-4 times. Those. a day in the refrigerator, two days - in
corridor (draft is not welcome).
This procedure is necessary so that the "hardening" of sausages does not form ( dry outer crust and damp middle, the crust will prevent the middle from curing evenly).
Then I hang it in the corridor for the final drying for 30 days (as the sausage hardens, you can try).
sausages turned out to be salty (this is my preference), you can reduce the amount of nitrite salt to 20-25 g per 1 kg of minced meat.
Packed in parchment, they were put in the refrigerator for storage. After 5 months of storage in the refrigerator Chorizo A little drier, but the taste is completely preserved ...

classical Chorizo- pork sausage with garlic, hot red pepper, sweet paprika, salt, herbs and white wine.
Look like that's it! I will gratefully accept objective, subjective and even negative criticism...

Sausage Dymov Peperoni + Italian salami 90g is an assortment of raw smoked sausages prepared according to original recipes from selected pork and beef with the addition of lard and spicy spices. All products of the Dymovskiy Sausage Factory are made from natural ingredients and do not contain GMOs. Careful selection of raw materials and control at all stages of production make it possible to create high quality meat delicacies. Cut into thin slices, it is convenient to use for serving a festive table. Vacuum packaging ensures the preservation of taste and nutritional properties throughout the shelf life.

Description

Manufacturer	Dymovskoye KP
Trademark	Dymov
Country	Russia
Type of	Sausage
Treatment Boiled products are prepared from salted minced meat, then boiled at a temperature of 80 degrees. Cooked-smoked products are first boiled, then smoked. May contain small pieces of meat. Semi-smoked products are first fried, then boiled and smoked. Raw smoked products are cold smoked at a temperature of 20-25 degrees for several weeks. Dry-cured products are prepared from marinated meat. First they are smoked in cold smoke, then dried at a temperature of 15-18 degrees.	Raw-smoked
Structure	With fat
cutting type	slicing
The weight	0.0000000001 kg
Type of packaging	Vacuum packaging
Compound	Pepperoni: pork, lard, beef, salt, spices (including paprika), sugar, flavor enhancer (monosodium glutamate), antioxidant (sodium isoascorbate), flavoring, wheat fibers, starter culture, glucose, color fixative ( sodium nitrite), Italian salami: pork, lard, beef, salt, sugar, spices, flavor enhancer (monosodium glutamate), antioxidant (sodium isoascorbate), color (carmine), starter culture, glucose, color fixative (sodium nitrite)
Standards	TU 9213-018-57084488-15

Beautiful, so tasty Italian word pepperoni, what associations does it evoke in the modern layman? probably in the first place. More sophisticated people will say - sausage, and experts will correct - pepper. So all the same, pepperoni - what is it?

Meaning of the word

Pepperone in Italian means hot peppers, pepperoni - plural - "peppers".

Italian chefs working in America began to call pepperoni spicy salami-type sausages. The Italians usually cooked them from pork meat, in the American variation there are both beef and poultry meat.

To order spicy sausages in their homeland, ask for salame piccante.

Pepperoni is one of the most popular ingredients for making pizza, which bears the same name and often comes out on top in sales. In Italy, pizza with these sausages is called pizza alla diavola.

sausage recipe

So, sausage is, we found out. Would you like to try this spicy salami? Travel to Italy! Not? Then on a shopping tour around the shops of your native city, what if you get lucky? Long and possibly expensive?

OK then. Let's make our own salami.

You will need:

three kilograms of pork;
one kilogram of beef;
coarse salt - three tablespoons and another teaspoon;
three tablespoons;
two tablespoons of cayenne pepper;
one tablespoon of ground anise seeds;
one teaspoon of sugar;
half a teaspoon of ascorbic acid;
a teaspoon of chopped garlic;
a glass of red dry wine;
pork belly one hundred and eighty centimeters long.

Now let's start cooking.

First, wash the meat, cut into pieces and freeze it slightly. Make minced meat in a meat grinder (separately pork and beef).
In a deep bowl, mix all the ingredients and leave in a cold place for a day.
Prepare the gut by rinsing it thoroughly twice, thirty minutes apart.
Fill the cavity with minced meat, release excess air. Bandage should be in twenty-five centimeters.
Cut into two sausages and hang to dry for about six to eight weeks.

Once the sausage is ready, store it in the refrigerator for up to two weeks or in the freezer for up to two months.

How to cook pepperoni

Earlier we mentioned that this mysterious word is also called pizza. Let's talk about her now.

Pepperoni pizza is pretty easy to make. All you need is dough, pepperoni sausages, mozzarella cheese, tomato sauce.

Well, here it is in front of us in person - pepperoni pizza. What it is, how it is prepared and what it is eaten with, we hope, is clear.

However, it turns out that the hot pepper of the same name made famous not only the sausage and the American fast food dish. There are many other culinary masterpieces where pepperone is used, for example, sauce ...

pepperoni sauce

It would be logical to assume that the composition of the sauce will include, and then, as they say, to taste. But no!

The name is so firmly entrenched in spicy salami that we will cook sausage sauce!

For the base you need mayonnaise (one and melted cream cheese (two hundred grams), and for the taste of pepperoni (half a kilogram).

Cut the sausage into very small pieces, grate the cheese, mix all the ingredients thoroughly, put in a mold and bake in the oven for twenty minutes.

This sauce is served warm, and what exactly, let your taste decide ...

Now you will not be confused by the question: "Pepperoni - what is it?" You can not only answer, but also treat your interlocutor with this same pepperone, thereby earning the laurels of an exquisite culinary specialist!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

There are few people among us who are indifferent to pizza, but pepperoni is something else. The secret of the treat lies in a thin, delicious cake with an original filling. Having tried it once, you will forever refuse the classic Russian pizza with a thick layer of dough. A purchased test base is not suitable for the dish, you definitely need to bake it yourself, this is the only way to convey the real taste of an Italian fragrant snack with a piquant spiciness. Feel like a professional chef in your own kitchen using pepperoni recipes.

What is pepperoni

Some people wonder what pepperoni means on pizza, and the answer to that question is simple. Pepperoni is a type of Italian sausage with a spicy flavor. The product got its piquancy (and the name too) thanks to the hot capsicum (pepperoni), which is part of it. In Russia, this component is often replaced with ordinary salami.

Origin story

Pepperoni sausage began existence in Naples several centuries ago. In southern Italy, they began to prepare this product from a mixture of beef, pork, chicken, chopping the meat into minced meat. The sausage had a delicious aroma, a slight spicy taste and was called salsiccia Napoletana piccante. Later, Italian emigrants, once in the United States, brought with them their culinary recipes, traditions that the Americans liked. Representatives of this nationality eventually changed the recipe and began to produce their own kind of salami, calling it pepperoni due to the very bitterness.

In America, this sausage is moderately fatty, has a spicy, salty flavor, and contains spices, bacon, and red hot pepper. Among the inhabitants of the Caribbean islands, the basis of sausages is horse meat with donkey meat. Not only pizza is cooked with it, but also sandwiches and scrambled eggs. For Europeans, as well as for Italians, pepperoni is also a type of capsicum, they call red hot peperoncino, and sweet - peperone piccante. Vegetable (often pickled) is added to salads, soups, meat, vegetable dishes.

How to make pepperoni pizza

Delicious pepperoni pizza has two main components: dough and sauce. It is quite possible to cook a dish at home, given the following nuances:

The base must contain yeast. A purchased blank (from yeast or puff pastry) will not work, you need to bake it yourself.
It is advisable to find Italian flour for kneading, the Russian wheat product includes a lot of protein, which gives splendor to the dough, while the pepperoni pizza cake should be thin.
The original tomato sauce is prepared on the basis of fresh or canned tomatoes. You can cook it to your taste by mixing balsamic vinegar, tomato puree, your favorite herbs, spices. Ketchup is better not to use for this purpose.
Cheese with sausage must be cut into thin slices.
Pepperoni pizza is baked for a short time, about a quarter of an hour on average at 200 C. The main thing is that the edges of the cake acquire an appetizing golden crust.

Pepperoni Pizza Recipes

There are several different recipes for making pepperoni pizza - with different types of sauces, seasonings and cheeses. Each of the snacks has a unique taste and aroma. Immerse yourself in the tradition of Italian cuisine with an amazing dish of stuffed tortillas and tomato sauce. The advantage of home baking is that you can adjust the degree of spiciness yourself. Pay attention to the calorie content of pizza, this figure is indicated per 100 g of the finished product.

Spicy pepperoni with cheese

Time: 1 hour 10 minutes.
Servings: 4 persons.
Calorie content of the dish: 306 kcal.
Purpose: snack.
Cuisine: Italian.
Difficulty: easy.

Since the dish got its name in America, the Italians themselves call the pizza Hellish, Devilish - "Pizza Diabola". This pepperoni recipe is adapted to Russian cuisine - olive oil is replaced by sunflower oil, and the original sausage is salami, but Italian notes are present thanks to olives, seasonings and spices. The dough base is very soft, tender and thin, and the pizza itself is juicy. Vary the amount of red pepper in accordance with your taste preferences, not everyone may like the burning aftertaste of this floury culinary product.

Ingredients:

wheat flour - 250 g;
dry yeast (active) - 12 g;
water - 150 ml;
cheese (semi-hard varieties), salami (pepperoni) - 200 g each;
vegetable oil - 5 tbsp. l.;
salt - ½ tsp;
tomato paste - 3 tbsp. l.;
olives (pitted) - 30 pcs.;
oregano, basil (dried), red pepper (ground) - 1 tsp each;
mayonnaise (optional), soy sauce - to taste.

Cooking method:

Combine salt with flour, pour into a container with a slide.
Pour yeast into slightly warmed water, stir until dissolved. Pour into flour mixture.
Pour in the oil, knead the dough. Wrap with cling film, put in a warm place for 30 minutes to proof.
Roll out the dough base very thinly with a rolling pin according to the diameter of the mold (the size of the baking sheet), do not leave the edges, cut off the excess.
Mix soy sauce with tomato paste, mayonnaise, grease the base with the resulting mixture.
Put salami cut into thin strips, then halves (rings) of olives, then sprinkle with seasonings and grated cheese.
Before baking, preheat the oven to 200, cook the pepperoni pizza for about 15 minutes until the tortillas are browned.

With tomatoes and chili

Time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 276 kcal.
Purpose: snack.
Cuisine: Italian.
Difficulty: easy.

We already know what pepperoni sausages are on pizza, so let's try to bake a treat with a taste as close to the original as possible. Chili pepper will give the cake that very necessary sharpness, thanks to which the name "Pizza alla diavola" is true. Tomatoes neutralize bitterness a little, but children and people with gastritis should still not be offered this dish. If you use not salami in the recipe, but real hot pepperoni sausages (bought or cooked on your own), the amount of red pepper should be reduced.

Ingredients:

flour - 200 g;
yeast (dry) - 1 tsp;
sugar, olive oil - 1 tbsp. l.;
salt - 1 tsp;
water (warm) - ½ st.;
salami (pepperoni) - 300 g;
chili pepper - 1 pc.;
tomato paste - 3 tbsp. l.;
mozzarella - 100 g;
tomatoes - 2 pcs.;
basil, oregano (dried) - 1 tsp each.

Cooking method:

Combine flour, salt, yeast, sugar, add water, oil, knead the dough.
Roll out, lay out in a form, cut off excess edges.
Sprinkle a little oil, grease with tomato paste, sprinkle with seasonings.
Arrange thinly sliced mozzarella on top, then tomato slices and salami rings.
Grind the chili, sprinkle on top of the sausage, crush with herbs again.
Bake the pizza until the tortilla is browned.

With onion sauce

Time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 162 kcal.
Purpose: snack.
Cuisine: Italian.
Difficulty: easy.

Pepperoni pizza itself is very tasty, fragrant, but an interesting onion sauce adds a special piquancy to the dish. With such a floury culinary product, you can feel like a novice cook from hot sunny Italy. Yeast for dough, choose active, fast-acting and pay attention to the expiration date of the product. So you can be sure of the quality of your baked goods. There is no hot red pepper in the recipe, so it is better to take sausage with spicy bitterness (if you like such an aftertaste) or add pepper at your discretion.

Ingredients:

flour - 1.5 tbsp.;
water - 100 ml;
sugar - 1 tsp;
yeast - 1.5 tsp;
salt - ¼ tsp;
vegetable oil (olive) - 3 tbsp. l.;
tomatoes - 500 g;
mozzarella - 250 g;
pepperoni sausage - 200 g;
onion - 1 pc.;
garlic - 2 teeth;
basil, oregano - to taste.

Cooking method:

Dissolve the yeast in warm water, leave in a warm place to proof until foam and bubbles appear on the surface.
Add salt, flour, oil, stir, cover with a towel, put in heat for an hour.
Make a cruciform incision on the tomato stalk, pour over the vegetables with boiling water, peel, mash with a blender.
Cut the onion into small cubes, pass the garlic cloves through a press. Fry the vegetables in a frying pan with hot oil for 3 minutes.
Transfer to a saucepan, add tomato puree, simmer until the liquid evaporates. Salt, season with herbs.
Cheese, sausage cut into thin slices.
Divide the dough in half, roll out one part, put on a baking sheet.
Lubricate with tomato sauce, put sausages, cheese, bake pizza. Repeat the same with the second piece of dough.

Time: 2.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 224 kcal.
Purpose: snack.
Cuisine: Italian.
Difficulty: easy.

A very unusual spicy taste of pepperoni pizza will give homemade garlic sauce. If you do not like the aroma and taste of this spicy vegetable, replace it with garlic powder, but be aware that the dish will turn out not so original, interesting. This option is suitable as a treat for guests who suddenly find themselves on the doorstep. You don’t know what else they have to do, and whether the smell of garlic can interfere with them. If this component does not scare anyone, prepare a fresh vegetable sauce, diversifying the taste of classic pepperoni pizza.

Ingredients:

water, milk - 200 ml each;
tomatoes - 7 pcs.;
olive oil - 6 tbsp. l.;
egg - 1 pc.;
flour - 1 tbsp.;
yeast - 10 g;
garlic - 2 teeth;
sugar - 1 tsp;
chili - 1 pc.;
salami (pepperoni) - 400 g;
cheese - 200 g;
oregano, basil - 0.5 tsp each.

Cooking method:

Warm up the milk, dilute the yeast.
Pour the flour into a container, make a well, beat in the egg, pour in the oil, pour in the yeast, salt.
Knead a smooth elastic dough, gradually adding water.
Roll into a ball, cover with a towel, put in a warm place for 2 hours for proofing.
Make the sauce by puréing 5 tomatoes, garlic, salt, sugar, Italian herbs in a blender.
Roll out the dough into a thin layer, put on a baking sheet, grease with sauce.
Top with cheese slices, sliced remaining tomatoes, sausage rings, chopped chili.
Bake pizza until the cakes are ready at 200.

pepperoni sausage is a type of salami. In general, in Italian, this word means one of their subspecies of pepper. By the way, this should be taken into account if you want to order pepperoni pizza, as in Italy they will bring you a vegetable dish, and not with sausage. In general, Naples is her homeland, where they began to actively add her to pizza. After some time, the savory sausage became popular in many parts of the world. It stands out for its original taste and aroma (see photo). The shelf life of pepperoni sausage is no more than 30 days.

Use in cooking

Pepperoni sausage is an excellent independent product, which is most often added to pizza. In addition, sandwiches, snacks and salads are made on its basis. They like to put it in scrambled eggs. Spicy and original taste will help diversify the taste of various dishes, such as soup, stew, etc.

Recipe

For many it will be a surprise but pepperoni sausage can be prepared independently at home. To do this, you need to take 1 kg of chicken, beef and pork, as well as chopped anise, cayenne and red pepper, mole and sugar. You also need to take chopped garlic and ascorbic acid. The meat should be chopped and put in the freezer for half an hour. After that, it must be mixed with spices, garlic, acid and left in the refrigerator for a day. Then thoroughly rinse the intestines and fill them with prepared minced meat. The resulting sausages must be hung in a ventilated place for 8 weeks.

Pepperoni sausage harm and contraindications

Pepperoni sausage can bring harm if an individual intolerance to the product is detected. Due to the presence of a large number of spices, you should not use it if you have problems with the digestive system. Pepperoni is high in calories therefore, if abused, it can cause metabolic problems and lead to weight gain.