Corsican Figatelli
Figatelli is a traditional Corsican raw sausage distinguished by its high liver content, getting its unmistakable aroma from a combination of red wine, garlic, and black pepper. It is traditionally cold-smoked and can be eaten freshly grilled or dried. As an emblematic product of Corsica, it is known for its intense, spicy flavor.
Ingredients(for 1 kg)
Instructions
Preparation of the mixture
2-3 hoursGrind pork belly and liver separately and chill to 2 °C. Mix in diced fat. Add all spices, curing salt and red wine and work in thoroughly for 5-7 minutes. Let the mixture rest for 2 hours at 2 °C.
Stuffing
1 hourFill mixture firmly into pork casings (caliber 30-35 mm), twist off sausages at approximately 25 cm and tie together as U-shaped pairs. Prick any air bubbles.
Cold Smoking
2-3 daysCold smoke sausages at 18-22 °C with chestnut wood smoke. Apply smoke for 4-6 hours daily and rest overnight. The surface should take on a golden-brown color.
Drying
14-21 daysDry figatelli at 12-14 °C and 75% relative humidity for 2-3 weeks. Weight loss should be 25-30%. For fresh consumption this step can be omitted, but the sausage must then be grilled to an internal temperature of 72 °C.
Pro Tip
Use fresh, high-quality pork liver without bitterness. Since liver can contain pathogenic germs, maintaining the cold chain and fully cooking when consumed fresh is mandatory. Dried figatelli should ferment to a pH below 5.3.
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