Pepperoni, what is it? Facts, recipes, photos. The composition and calorie content of pepperoni sausage with a photo, cooking the product at home; recipes with such sausage The composition of spices in pepperoni sausage

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...

Pepperoni is one of the many varieties of salami, characterized by a sharp spicy taste. As a rule, this sausage product is made from pork, or from a mixture of beef and pork. It is used in food, both separately and in cooked form as part of various cold and hot dishes.

Manufacturing

In most European countries, pepperoni is made from a mixture of pork and beef. In Turkey and the United States, poultry is often added to this sausage, and in the Caribbean, donkey and horse meat are often added. Pepperoni's characteristic intense red color and spicy spicy taste are imparted with the help of paprika and cayenne pepper. As a preservative and hardener in the production of pepperoni, as a rule, sodium nitrite is used, less often saltpeter.

calories

100 grams of pepperoni made from beef and pork contains about 494 kcal.

Compound

The chemical composition of pepperoni from beef and pork is characterized by a high content of lipids, saturated fats, 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 one of the varieties of salami. This food product differs from the “original” version of this sausage by the presence of paprika and cayenne pepper in the composition, giving it a characteristic hot 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 appetizers, including, of course, sandwiches and sandwiches, as well as salads.

How to choose

When choosing pepperoni, one should take into account the peculiarities of the production of European and American varieties of this sausage product. In particular, in Europe it is made using fresh pork and beef. To give finished product 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 various spices that give the finished product different flavors and levels of spice.

Another factor in choosing pepperoni is the way it is used for culinary purposes. For pizza, salami is used up to 2.5 cm in diameter, and for sandwiches and sandwiches - up to 3-4 cm. This is due to the fact that during heat treatment, large-sized sliced ​​​​peperoni slices tend to curl around the edges.

Storage

Pepperoni should be stored in the refrigerator. In the absence of damage to the casing, the shelf life of this sausage is several weeks. Sliced ​​pepperoni should be eaten within 5-7 days. In addition, this type of salami can be frozen. If the temperature regime is observed (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 conditioned chemical composition rich in various biologically active substances. In particular, the use of this food product stimulates the processes of metabolism, the formation of bone and muscle tissues, and also has an antioxidant, anti-inflammatory, immunostimulating effect, improves the functioning of the gastrointestinal tract.

Use restrictions

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

In different fields of activity, there are international words that are understandable to a resident of any country. In cooking, one of these words was the word "pepperoni". What does it mean, where did it come from and how to cook dishes that are called 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" ceased to be used only in the speech of Italians and acquired several other meanings known to gourmets internationally.

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

Two more other meanings are pizza, for the filling of which the above-mentioned 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 pepper is not one particular type of pepper, but a collective name denoting more than 50 types of capsicum. Pepperone is native to the tropical regions of America, where it can still be found growing wild today.

The most popular types of pepperoni peppers:

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

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

How to make pepperoni sausage at home

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

Cooking instructions step by step:

1. Pass well-chilled, even slightly frozen meat through a meat grinder. Then the minced meat must be thoroughly beaten off 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;
2. Send the beaten minced meat to the refrigerator for a day so that it ripens. After aging, the meat will darken, and its consistency will change slightly;
3. Add wine, spices, sugar, salts and ascorbic acid to the ripened minced meat. Paprika will give the finished product a beautiful color, and cayenne pepper - sharpness. Separately, it is worth mentioning the nitrite salt. It acts as a preservative and prevents botulism. Ascorbic acid is also a preservative and color stabilizer;
4. Fill the shells with the minced meat, releasing the air and bandaging them every 25-30 cm. Small air bubbles that cannot be expelled should simply be pierced with a thin needle;
5. Sausage preparations must be sent to dry in a well-ventilated area with a temperature of 10-12 degrees Celsius. The drying time will be from 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" ("Devil's Pizza"). So the flat cake with a special tomato sauce, spicy salami, champignons, which emphasize the spiciness of the sausage, and mozzarella cheese won the hearts of not only lovers of spicy food.

For dough and pizza toppings you will need:

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

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

The calorie content of a 100-gram piece of fragrant yeast cake with slices of pepperoni will be 219.5 kilocalories.

How to cook pizza:

sauce recipe

If the hostess decided to cook pepperoni pizza, then you should not use ready-made tomato sauce or pasta. They can spoil the taste of finished baking, so do not be lazy, because pepperoni sauce is prepared quite quickly. There will be enough time for the dough to rise.

For the sauce you need to take:

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

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

Calorie content - 52.8 kcal per 100 g of the finished product.

Cooking method:

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

Bon appetit!

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.

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! No? 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.

1. First, wash the meat, cut into pieces and freeze it slightly. Make minced meat in a meat grinder (separately pork and beef).
2. In a deep bowl, mix all the ingredients and leave in a cold place for a day.
3. Prepare the gut by rinsing it thoroughly twice, thirty minutes apart.
4. Fill the cavity with minced meat, release excess air. Bandage should be in twenty-five centimeters.
5. 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!