Description
This homemade pepperoni recipe combines ground pork and beef with a blend of traditional Italian-American spices to create a flavorful sausage perfect for pizza, sandwiches, or pasta. The mixture is seasoned, marinated for at least 24 hours to develop depth of flavor, and then shaped into logs or stuffed into casings for immediate use or curing. This no-cook preparation allows for flexibility in how you enjoy this classic favorite while using straightforward ingredients and simple techniques.
Ingredients
Scale
Meats
- 1 lb ground pork
- 1/2 lb ground beef
Seasonings
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fennel seeds (crushed)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon anise seed (optional)
- 1/4 teaspoon curing salt (optional, for traditional preservation)
- 1 tablespoon white vinegar
Instructions
- Combine Meats and Seasonings: In a large mixing bowl, place the ground pork and ground beef. Add all the measured seasonings including salt, sugar, crushed red pepper flakes, smoked paprika, sweet paprika, garlic powder, crushed fennel seeds, cayenne pepper, black pepper, white pepper, anise seed if using, curing salt if using, and white vinegar. Mix thoroughly using your hands until the spices are evenly distributed and the mixture gains a slightly sticky texture.
- Marinate the Mixture: Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours. This resting period allows the flavors to meld deeply into the meat, enhancing the taste of the pepperoni.
- Shape the Pepperoni: After marinating, shape the meat mixture into thin logs if you plan to cook or freeze immediately. Alternatively, stuff the mixture into natural or collagen casings to make traditional sausage links.
- Prepare for Use or Curing: For uncured pepperoni, which is meant for immediate cooking (such as topping for pizza), freeze or cook right away. If you want authentic dried pepperoni, use curing salt and dry the sausages in a cool, ventilated environment or use a dehydrator following safe curing protocols to ensure preservation and safety.
Notes
- This recipe is intended for immediate use or cooking. If you plan to cure and dry it, ensure you follow proper food safety measures and use appropriate curing methods.
- You can also shape the mixture into patties or crumble it as a flavorful topping for pizza, pasta, or sandwiches if you prefer not to use casings.
- Optional curing salt is included only if making traditional preserved pepperoni; omit if using for quick cooking applications.
