In this episode of Hunt Gather Talk, I talk with my friend Christian Spinillo about getting into the craft of making salami and other dry-cured sausages. We discuss equipment, sanitation, good books to read on the subject, we walk you through the whole process.
There are lots of variants on the classic Spanish chorizo, and this is one from Argentina. It’s a very simple fresh sausage, grilled and served with chimichurri on a roll. Here’s how to make it.
Fennel salami, finocchiona, is an Italian staple. There are lots of variations on this salami, but they all require a decent addition of fennel seeds. My version has wild fennel seeds, fennel pollen and ouzo.
Merguez sausages are the signature link of North Africa, which, as you probably know, is a Muslim region — so, no pork. That makes them a perfect fit for an all-venison sausage! This is a pretty traditional merguez recipe, full of flavor and spicy, but not overly hot.
Landjaeger. Such a cool name, eh? It’s a German dry-cured sausage that is made small enough to fit into your coat pocket on a cold day hiking, fishing — or hunting. Thus the name. Traditionally made with beef and pork, my landjaeger is made with venison and pork fat. You could use any red meat
Bangers and mash. Homely as it may be, I love this British classic — especially when the sausages are homemade. I made these from venison, but you can use pork, beef, or really whatever. Here’s how to make them.
This is the “little black dress” of salami. It’s meat, fat, salt, black pepper and garlic. Nothing else. A basic salami is a measure of its maker. Master this and then add all the fancy spices. Or not. After all, the spare, simple black cocktail dress is a classic for a reason.
Boudin, the ultimate Cajun comfort food. Not quite a sausage, boudin is more like jambalaya in a hog casing. You eat it on crackers or just by hand, right out of the casing. I learned how to make it at Legnon’s in Lafayette, and here’s my version.