Pepperoni sausage at home. What is pepperoni in pizza: recipes with Italian sausage

23.10.2020

Let's get acquainted with the production of dry-cured Italian and Spanish sausages.
"Pepperoni"- the prodigal American daughter of Italian Salsiccia(salsiccha) and Sopressata(squeeze). There is a version that Italian immigrants to the USA slightly altered the recipe, adding beef and chicken meat ... The idea took root in America and acquired a new name " Pepperoni"with two letters" R"in English, as opposed to Italian -" peperon i "(peppers). It was this sausage with its hot pepper 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 technology cooking and refined taste first conquered Spain, then South America, and then the whole world ... Today we host in Russia these charming seniors, whose ancestry goes back to such a deep gray hair of centuries that we will leave this secret to the discretion of historians and not we will take away their daily bread ...

Pepperoni:

Semi-fat pork - 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 well-chilled meat into small pieces and scroll through the middle wire rack of the meat grinder.
Add remaining ingredients and mix well.
Place the minced meat in a metal bowl, cover cling film and remove overnight for minced meat fermentation.
In the morning we stuff it into pork intestines (sausage length 25-30 cm) and hang it in the corridor for drying and compacting the minced meat in the casing.
Put it in the refrigerator overnight.
In the morning we hang it 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 for ripening ...
After such a shock therapy, we hang the sausages in the corridor for final drying.
On April 15, I made sausages, and on May 16, they were already ready. Packaged in parchment, they were stored 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 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
Garlic tincture in 96% alcohol - 30 ml
Cognac - 50 ml
Limoncello (45%) - 30 ml
Dry red wine - 200 ml

Grind the spices and pour over the limoncella, cognac and garlic tincture. Withstand two hours.
Meat (slightly frozen and diced 2x2 cm)) mince in a meat grinder with a good knife and mix with nitrite salt and infused spices, add red dry wine and knead the minced meat thoroughly.
Put the minced meat in a mold (no higher than 15 cm) and refrigerate for 24 hours to ripen the minced meat and evenly distribute the spices and salt.
It is recommended to fry a small minced meat cutlet (check for spices and salt), correct if necessary.
Get the minced meat and stuff the pork casings tightly (there are a lot of stuffing methods on the Internet, so I won't focus on them), avoiding air pockets. If the air does get in, pierce the intestine with a needle and squeeze it out with the minced meat seal in this place.
The length of the sausages is about 25-30 cm, the ends are tied with a string at the ends. We form two pieces. The result is horseshoe-shaped sausages.
We put them in the refrigerator for maturation and fermentation for 2-3 days.
On the refrigerator shelf (I have NO FROST) I spread a clean cloth in two layers, then a sausage, again a cloth on top, another on top, etc.
After that we hang out in a dark place (the main thing is that the direct rays of the sun do not fall) (I hang out in the corridor (I have T +25 degrees). We need a little air movement. We hang out 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 in order not to form a "hardening" of sausages ( dry outer crust and moist middle, the crust will prevent the middle from drying 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 salty (this is my preference), you can reduce the amount of nitrite salt to 20-25 g per 1 kg of minced meat.
Packaged in parchment, they were stored in the refrigerator for storage. After 5 months of storage in the refrigerator Chorizo slightly drier, but the taste is completely preserved ...

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

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 the subtle delicious cake with original filling... Having tasted it once, you will forever give up the classic Russian pizza with a thick layer of dough. A purchased test base is not suitable for the dish, it must be baked on its own, this is the only way to convey the real taste of an Italian aromatic snack with a piquant pungentness. Feel like a professional chef in your own kitchen using pepperoni recipes.

What is pepperoni

Some people wonder what pepperoni means in pizza and the answer is simple. Pepperoni is a kind of Italian sausage with a spicy flavor. The product got its piquancy (and the name too) thanks to the spicy capsicum (pepperoni) included in its composition. In Russia, this component is often replaced with regular salami.

Origin story

The pepperoni sausage began its existence in Naples several centuries ago. In the south of Italy, they began to prepare this product from a mixture of beef, pork, chicken, grinding the meat into minced meat. The sausage had a delicious aroma, light spicy taste and was called salsiccia Napoletana piccante. Later, Italian emigrants, having entered the United States, brought their culinary recipes, traditions that Americans like. Representatives of this nationality over time 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 includes spices, bacon and red hot pepper. For the inhabitants of the Caribbean islands, the basis of sausages is horse meat with donkey meat. With it they cook not only pizza, but also sandwiches and scrambled eggs. For Europeans, as well as for Italians, pepperoni is also a species capsicum, red hot they call peperoncino, and sweet - peperone piccante. Vegetables (often pickled) are added to salads, soups, meat and vegetable dishes.

How to make pepperoni pizza

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

The base must necessarily contain yeast. A purchased blank (made from yeast or puff pastry) will not work, you need to bake it yourself.
It is advisable to find for kneading italian flour, the Russian wheat product contains a lot of protein, which adds fluffiness to the dough, while the pepperoni pizza cake should be thin.
Original tomato sauce prepared on the basis of fresh tomatoes or canned. You can cook it to your taste by mixing balsamic vinegar, tomato puree, favorite herbs, spices. It is better not to use ketchup for this purpose.
Cut the cheese with sausage into the finest 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 brown crust.

Pepperoni pizza recipes

There are a few different recipes making pepperoni pizza - with different kinds sauces, spices and cheeses. Each of the appetizers has a unique taste and aroma. Immerse yourself in tradition Italian cuisine with amazing dish in the form of a tortilla with a filling and tomato sauce. The advantage homemade baked goods is that the degree of pungency you can adjust 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 Per Container: 4 Persons.
Calorie content: 306 kcal.
Purpose: appetizer.
Cuisine: Italian.
Difficulty: easy.

Since the dish got this name in America, the Italians themselves call the pizza Hellish, Devilish - "Pizza Diabola". This pepperoni recipe is adapted for Russian cuisine - olive oil replaced by sunflower, and original sausage- 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 according to your taste preferences, not everyone may like the burning aftertaste of this flour 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- 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 oil, knead the dough. Wrap with cling film, put in a warm place for 30 minutes for proofing.
Roll out the dough base very thinly with a rolling pin along the diameter of the mold (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.
Lay out the salami cut into thin strips, then the halves (rings) of the olives, then grind with seasonings and grated cheese.
Before baking, preheat the oven to 200, cook the pepperoni pizza for about 15 minutes until the tortilla is browned.

With tomatoes and chili

Time: 1 hour.
Servings Per Container: 4 Persons.
Calorie content: 276 kcal.
Purpose: appetizer.
Cuisine: Italian.
Difficulty: easy.

We already know what pepperoni sausages are in pizza, so let's try to bake a treat with a taste that is as close to the original as possible. The chili pepper will give the cake that very necessary spice, thanks to which the name "Pizza alla diavola" corresponds to reality. Tomatoes neutralize bitterness a little, but children and people with gastritis should not be offered this dish. If you are using real spicy pepperoni sausages (purchased or prepared yourself) in the recipe, 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 tbsp.;
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, put in a mold, cut off excess edges.
Sprinkle a little with oil, brush with tomato paste, sprinkle with seasonings.
Top with thinly sliced mozzarella, then tomato slices and salami rings.
Chop the chili, sprinkle the sausages on top, grind the herbs again.
Bake the pizza until the tortilla is browned.

With onion sauce

Time: 2 hours.
Servings Per Container: 8 Persons.
Calorie content of the dish: 162 kcal.
Purpose: appetizer.
Cuisine: Italian.
Difficulty: easy.

Pizza with pepperoni itself is very tasty, aromatic, but it adds a special piquancy to the dish. onion sauce... With such flour culinary product you can feel like a novice chef from hot sunny Italy. Choose active, fast-acting yeast for the dough and pay attention to the shelf life of the product. This way 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 a sausage with a piquant bitterness (if you like this 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 tooth;
basil, oregano - to taste.

Cooking method:

V warm water dilute the yeast, 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 warm for an hour.
Make a cross-shaped incision on the stalk of the tomato, pour boiling water over the vegetables, peel them, turn into mashed potatoes using a blender.
Cut the onion into small cubes, pass the garlic cloves through a press. Fry vegetables in a skillet with hot oil for 3 minutes.
Transfer to a saucepan, add tomato puree, simmer until the liquid evaporates. Salt, season with herbs.
Cut the cheese, sausage into thin slices.
Divide the dough in half, roll one part, put on a baking sheet.
Brush with tomato sauce, add sausages, cheese, bake pizza. Repeat the same with the second piece of dough.

Time: 2.5 hours.
Servings Per Container: 6 Persons.
Calorie content: 224 kcal.
Purpose: appetizer.
Cuisine: Italian.
Difficulty: easy.

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

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 tooth;
sugar - 1 tsp;
chili - 1 pc.;
salami (pepperoni) - 400 g;
cheese - 200 g;
oregano, basil - 0.5 tsp each.

Cooking method:

Heat the milk, dilute the yeast.
Pour flour into a container, make a depression, beat in an egg, pour in oil, add yeast, salt.
Knead 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 slices of cheese, the remaining tomatoes cut into slices, sausage rings, chopped chili.
Bake the pizza until the tortilla is done at 200.

In various fields of activity, there are international words that are understandable to a resident of any country. In cooking, one such word has become the word "pepperoni". What does it mean, where did it come from and how to prepare the dishes that are called by this word? All this will be discussed below.

The meaning of this word

Pepperoni is an Italian word for hot peppers in the plural. Gradually, the word "pepperoni" has ceased to be used only in the speech of Italians and acquired several other meanings known to gourmets at the international level.

Now the first common meaning is spicy sausage (with pepper) made from a mixture of beef, pork and chicken meat, which became popular in America thanks to Italian immigrants who set up its production in the New World.

Two other meanings are pizza, for the filling of which the aforementioned spicy sausage is used, and tomato sauce, also used in the process of making pepperoni pizza.

Pepperoni - what is it?

If we talk about the original meaning, then pepperoni is not one specific type of pepper, but a collective name denoting more than 50 types of capsicum. The homeland of pepperone is considered to be the tropical regions of America, where it can still be found in its wild form.

The most popular types of pepperoni are:

peperoncini or golden greek pepper;
banana peper, which grows in America and has another name for American banana pepper;
peperoni piccante also known as paprika.

Of course, do not forget about the spicy hot pepper, which is used in the preparation of many national Italian dishes fresh, dried and pickled, both red and green ripe.

How to make pepperoni sausage at home

Ingredients	Quantity
pork fillet -	2000 g
chicken fillet -	1000 g
beef pulp -	1000 g
table salt -	70 g
nitrite salt -	30 g
dry red wine -	250 ml
paprika -	42 g
cayenne pepper -	24 g
ground (or whole) grains of anise -	12 g
sugar -	10 g
ascorbic acid -	5 g
chopped garlic -	7 g
artificial or natural shell -	1.8 m
Cooking time: 217000 minutes	Calorie content per 100 grams: 601 Kcal

The famous pepperone sausage is easy to make at home, as housewives have been doing for centuries in her homeland in Naples. This process is not complicated, but rather lengthy, so you have to be patient before trying homemade pepperone.

Cooking instructions step by step:

Skip well chilled, even slightly frozen meat through a meat grinder. Then the minced meat must be beaten off well, until white fibers appear in it. You also need to ensure that the temperature of the minced meat during operation does not fall below 12 degrees Celsius;
Send the minced meat to the refrigerator for a day so that it ripens. After aging, the meat will darken and its consistency will change slightly;
Add wine, spices, sugar, salts and ascorbic acid to the ripe minced meat. The paprika will add a beautiful color to the finished product, and the cayenne pepper will add spice. Separately, it should be said about the nitrite salt. It acts as a preservative and prevents botulism. Ascorbic acid is also a preservative and color stabilizer;
Fill the shells with the minced meat, releasing air and bandaging them every 25-30 cm. Small air bubbles that cannot be driven out, you just need to pierce with a thin needle;
Sausage preparations should be sent to dry in a well-ventilated room with a temperature of 10-12 degrees Celsius. Drying time will be 6 to 8 weeks.

Ingredient in pizza - description and recipe

Pepperone is a very popular ingredient in the pizza of the same name, also called Pizza Diabola. So a flatbread with a special tomato sauce, spicy salami, mushrooms, which emphasize the sharpness of the sausage, and mozzarella cheese won the hearts of not only spicy food lovers.

For the dough and pizza toppings you will need:

420 ml of drinking water;
70 g fresh pressed yeast;
50 ml olive oil;
10 g sugar;
500 g flour;
150 g pepperoni sauce;
100 g pepperoni sausage;
100 g of canned or fried mushrooms;
400 g mozzarella cheese.

It will take about 1.5-2 hours to knead the dough and bake.

The calorie content of a one-hundred-gram piece of a fragrant yeast cake with slices of pepperoni will be 219.5 kilocalories.

How to make pizza:

Sauce recipe

If the hostess decides to cook pepperoni pizza, then you should not use ready-made tomato sauce or pasta. They can spoil the taste ready-made baked goods, so do not be lazy, because pepperoni sauce is prepared quite quickly. There is enough time for the dough to come up.

For the sauce you need to take:

600 g ripe tomatoes;
20 ml olive (not sunflower) oil;
10 g of white crystalline sugar;
6 g garlic;
5 g dried basil;
5 g dried oregano;
3 g table salt.

It takes only 30-40 minutes to cook the sauce.

Caloric content - 52.8 kcal per 100 g of finished product.

Cooking method:

Pour boiling water over clean tomatoes. Then remove the peel from them and puree with a blender or pass through the fine grill of a meat grinder;
In a saucepan or saucepan with thick walls, heat the resulting tomato puree for 10 minutes over medium heat;
Then add salt, vegetable oil and sugar. The last ingredient can be increased if the tomatoes are sour. Simmer the sauce for 10 minutes over the fire;
3-4 minutes before the end of cooking, send chopped garlic and dry herbs to a saucepan. Ready sauce cool before use.

Bon Appetit!

Dymov Peperoni sausage + Italian salami 90g is an assortment of uncooked smoked sausages prepared according to original recipes from selected pork and beef with the addition of bacon and spicy spices. All products of the Dymovskiy sausage plant are made from natural ingredients and do not contain GMOs. Careful selection of raw materials and control at all stages of production allow us to create meat delicacies High Quality. Cut into thin slices, convenient for serving festive table... Vacuum packaging ensures the preservation of flavor and nutritional properties throughout the shelf life.

Description

Manufacturer	Dymovskoe 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 cooked, 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 made from marinated meat. First, they are smoked in cold smoke, then dried at a temperature of 15-18 degrees.	Uncooked smoked
Structure	With fat
Slicing type	Slicing
The weight	0.0000000001 kg
Type of packaging	Vacuum packaging
Composition	Pepperoni: pork, bacon, beef, salt, spices (including paprika), sugar, flavor and aroma enhancer (monosodium glutamate), antioxidant (sodium isoascorbate), flavor, wheat fibers, starter culture, glucose, color fixer ( sodium nitrite), Italian salami: pork, bacon, beef, salt, sugar, spices, flavor and aroma enhancer (sodium glutamate), antioxidant (sodium isoascorbate), dye (carmine), starter culture, glucose, color fixer (sodium nitrite)
Standards	TU 9213-018-57084488-15

Pepperoni is one of the many varieties of salami that has a pungent spicy flavor. As a rule, this sausage product is made from pork, or from a mixture of beef and pork. It is eaten both separately and cooked as part of various hot and cold dishes.

Manufacturing

In most European countries, pepperoni is made from a mixture of pork and beef. In Turkey and the United States, poultry meat is often added to this sausage, and donkey and horse meat in the Caribbean. The intense red color of the flesh and the pungent spicy flavor characteristic of pepperoni are added with paprika and cayenne pepper. As a preservative and hardener in the production of pepperoni, sodium nitrite is usually used, less often saltpeter.

Calorie content

Made from beef and pork, 100 grams of pepperoni contains about 494 calories.

Composition

The chemical composition of beef and pork pepperoni is characterized by a high content of lipids, saturated fat, poly- and monounsaturated fatty acids, trans fats, cholesterol, proteins, minerals (sodium, potassium, calcium, iron, magnesium), vitamins (B6, B12, C, D).

How to cook and serve

As noted earlier, pepperoni is a type of salami. From the “original” version of this sausage This food product is distinguished by the presence of paprika and cayenne pepper in the composition, which gives it its characteristic pungent spicy taste. It is thanks to these organoleptic properties that pepperoni has become very widespread as one of the essential ingredients for making American pizza. However, this type of salami is great for making all kinds of cold snacks, including, of course, sandwiches and sandwiches, as well as salads.

How to choose

When choosing pepperoni, you should take into account the peculiarities of the production of European and American varieties of this sausage. In particular, in Europe it is made using fresh pork and beef. To give the finished product its characteristic organoleptic properties, ground red cayenne pepper and paprika are added to it. In South America, pepperoni is made using poultry, donkey and horse meat, as well as all sorts of spices that add different flavors and levels of spice to the finished product.

Another factor in choosing pepperoni is how it is used for culinary purposes. For the preparation of pizza, salami is used with a diameter of up to 2.5 cm, and for sandwiches and sandwiches - up to 3-4 cm. This is due to the fact that during heat treatment, large-sized sliced pepperoni, as a rule, curl around the edges.

Storage

Pepperoni should be kept refrigerated. In the absence of damage to the casing, the shelf life of this sausage is several weeks. Cut pepperoni into slices should be eaten within 5-7 days. In addition, this type of salami can be frozen. Subject to the temperature regime (not higher than minus 18 degrees Celsius), the shelf life of this food product can reach several months.

Beneficial features

Even after heat treatment pepperoni retains most of its original useful properties due to chemical composition rich in various biologically active substances. In particular, the use of this food product stimulates metabolic processes, the formation of bone and muscle tissues, and also has an antioxidant, anti-inflammatory, immunostimulating effect, improves the functioning of the gastrointestinal tract.

Restrictions on use

Individual intolerance, diseases of the cardiovascular system, obesity, tendency to allergies.