Meats Stews Casseroles

Sicilian Sausage

25 pounds ( 11 kilos) of pork shoulder

1/4 cup fennel seeds
1/2 cup freshly ground black pepper
1/2 cup sea salt, I like Himalayan salt...most Italians use 3/4 cup cup salt
1/2 cup paprika
1/8 cup oregano
1/4 cup basil
1/4 cup red pepper flakes
1/2 cup parsley fresh if possible
1/4 cup garlic fresh if possible
1/2 cup dry red wine

sausage should be 80% pork meat

FINNISH CHRISTMAS HAM

Traditional Christmas ham is a must!

INGREDIENTS
15 Clove
6 tbsp Dijon mustard
2 dl Breadcrumb
7.5 kg Ham

STEP-BY-STEP-GUIDE
PREPARE AND COOK THE HAM
Preheat the oven to 100 celsius. Insert the cookingthermometer to the thickest
part of the meat. Place a baking tray on the bottom of the oven and pour warm
water on it. Place the ham on a grill in the middle and cook 1,5 hours for the first
1 kg and then an hour for the rest kg. Make sure that the baking tray has water
all the time since the fat from the meat will drop on the tray

LET IT COOL, LET IT COOL, LET IT COOL
Once the inside temprature hits 75-80 degrees celsius take the meat out of the
oven and let it cool enough so you can work it. Remove the skin and excess fat.
Heat the oven to 225 celsius Spread the ham with dijon mustard and
breadcrumbs on top of that. Place cloves on the ham Put the ham in the oven
for 15-20 minutes or untill it has a nice golden color

Once cooled a little, enjoy