Smoked sausages or "probusti"
Remove all nerves and skins from the meat, chop both beef and pork meat.
Grind the meat twice through the meat mincer, hold the minced meat in a bowl.
Remove all traces of blood and skin from the veal's kidney lard, then cut into small cubes the size of a pea and mix perfectly with the minced meat.
Meanwhile, peel and remove the garlic's core. Crush the garlic, place it into a saucepan along with a glass of water, the saltpeter and about 10g salt. Bring to boil gently until half of the water has evaporated, then filter and let cool.
Add a generous sprinkle of Grappa to liquid, then moisten with the meat with this , season with a generous pinch of pepper.
Mix well all together, them place the meat in the veal guts and form 8/10-cm sausages .
Hang the sausages to form a crown for three days above the fireplace, making sure to use beech wood and burning some juniper in the fire.
Brush the sausages lightly with oil and cook or grill in a pan, along with cabbage or sauerkraut and cornmeal mush.
Recommended Grappa:
Sarpa di Poli
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
700 g lean beef
250 g chopped pork rump
250 g lard from kidney's veal
Veal guts (to put into sausage skins)
1 tip of a spoon of saltpeter
Grappa
2 cloves Garlic
Salt
Pepper - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- Second courses
- Preparation time:
- About 40 minutes
- Notes:
- The smoked sausages "probusti" are typical in the Trento area, with its forests and its woods, as well as the ancient and rooted art of smoking, passed down from generation to generation.
