For people without a grinder or stuffer I recommend this spicy salami. The seasonings in it are so heady, I’d have to class this sausage as strong.
4 lbs ground hamburger beef
1 t garlic powder
1 t onion powder
1 t ground cumin
2 t chile powder
2 t crushed dry red pepper
5 t salt 2 T mustard seed
1 T dry oregano leaves
1 T dry basil leaves
2/3 cup parmesan cheese
1 T whole peppercorns
1 4-oz can diced green chiles
3 T dry sherry
Mix all the dry ingredients thoroughly. Break up 1 pound of the meat into the bottom of a large pan. Sprinkle a quarter of the dry seasoning evenly over meat. Then add a quarter of the chiles. Continue by quarters with balance of meat, spices, and chiles. Pour sherry over meat. Now, mix by hand 15 minutes. After mixing, press meat mixture down flat in pan, cover with lid, and place in refrigerator about 12 hours.
After it has cooled, divide meat into four parts and form each into a roll 8 inches long. Place each roll into a 10-by-12-inch piece of net material. Twist and secure each end of netting with a metal fastener (such as seals a package of bread). Place rolls on a rack over a shallow pan to catch drippings and bake in a 225-degree oven for 4 hours.
Allow rolls to cool and place in a paper bag (don’t put in a plastic bag or salami will sweat). Salami will keep in the refrigerator at least two weeks and will freeze for two months. To serve, slice thin. I prefer it at room temperature, but to tame it, serve cold.
This recipe is one of several featured in the August 1978 article The Missing Link.
