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Frank Balestri’s
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Spicy
We are privileged to have permission to re-print Frank Balestri’s Soppressatta Recipe. There is an art to making dried sausages and I’m sure Frank has perfected it. In my neighborhood there a few families left that still make this sausage. Competition is intense as to who makes the best.
Sticks of soppressatta are exchanged for favors, wars have been started over it and yes lives have been lost. Yet they continue to pass on their recipes from generation to generation knowing the consequences of their actions. But if you’ve ever tasted homemade soppresatta you would understand.
In order to make Frank Balestri’s Soppressatta Recipe you’ll need the proper equipment. You’ll need a meat grinder to grind the pork, a sausage stuffer and a soppresatta press which is normally homemade . Plus you’ll need plenty of room that’s just the right temperature to hang all the sausages.
Click on the link below to view Frank’s “Sodfather Videos”. It’s great to see the whole family getting involved. The rule is if you don’t help make it you don’t get any. Best of luck with this one. It’s a lot of work and commitment but well worth the effort.
INGREDIENTS
PREPARATION
This recipe makes around 100 sticks of soppressatta
View Frank‘s video‘s The Sodfather Makes Soppressatta on Youtube. They will be a lot of help.
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Great Chicago Italian Recipes.com
