Charcuterie

Last Updated on 14 July 2025 by Adrienne

Most of these recipes come from other authors with some slight changes made by me.

Salsiccia Sausage

I got this recipe from Richard Bosman on one of his charcuterie courses. I adapted it slightly.

Ingredients

• 6.5kg pork shoulder, cut into chunks
• 2kg pork back fat, cut into chunks
• 115g fine salt
• 35g fennel seeds
• 15g black pepper, freshly ground
• 7g nutmeg powder or freshly grated
• 4g fine cloves
• 35g fresh garlic, minced or grated
• 1 cup fresh tarragon, finely chopped
• 300ml dry red wine
• 80ml red wine vinegar

Method

Mix all the ingredients except the wine and vinegar together and freeze overnight.

Add all together, mix well and mince through plate #8. Mince half off the mince for a second time.

Mix well by hand until the mix becomes tacky.

Fill into 32/35 casings.

Bresaola

Bresaola is a cured, air-dried beef that originated in Northern Italy. It is made from high-quality cuts of beef, typically lean and tender, which are seasoned with a blend of salt, herbs, and spices. The beef is then air-dried for several weeks until it becomes firm and develops a rich, concentrated flavor. Bresaola is often sliced thinly and enjoyed as a cold cut or used as an ingredient in salads and appetizers. It is known for its delicate, slightly sweet taste and is a popular delicacy in Italian cuisine.

Ingredients

• 2kg topside or silverside, trimmed
• 60g kosher salt
• 5g Muscovado sugar
• 4g curing salt
• 8g roasted course black pepper
• 12 crushed juniper berries
• 8g rosemary leaves
• 8g thyme leaves
• 5 crumbled bay leaves
• 1tsp ground cinnamon
• 1tsp ground cloves
• 1 garlic clove minced
• ½ cup dry red wine

Method

Combine all the ingredients, except for the meat and wine, in a mixing bowl. Place the meat in a zip lock bag and pour the mixture over it, ensuring that the meat is fully covered. Pour in the wine as well. Seal the bag tightly and refrigerate it for 14 days, remembering to turn the bag once a day.

After the 14-day curing period, remove the meat from the bag and rinse it thoroughly. Discard the liquid. Place the meat in a meat net and hang it in a cool, well-ventilated area with a temperature of approximately 13°C to 16°C and a humidity level of around 80%. Allow the meat to hang for 2 to 3 months until it has lost around 35% of its original weight.

Once the drying process is complete, carefully cut the meat into thin slices and enjoy.

Chiang Mai Sausage

Chiang Mai sausage, a specialty of northern Thailand, embodies the region’s rich culinary heritage. This savory and aromatic sausage is crafted from a blend of ground pork and a unique mixture of local herbs and spices. Its distinctive flavor profile, often enriched with ingredients like lemongrass, galangal, and kaffir lime leaves, encapsulates the vibrant tastes of Thai cuisine. Chiang Mai sausages are typically grilled or fried, showcasing their irresistible smoky exterior and tender, flavorful interior. A true representation of northern Thai gastronomy, Chiang Mai sausage offers a delightful harmony of ingredients that transport the palate to the heart of Thailand’s culinary tradition.

Ingredients

• 1.1kg boneless pork shoulder, cut into small pieces (3cm cubes)
• 400g pork (back) fat, cut into small pieces
• 20g dried chilies, seeds in, chopped
• 15g galangal, chopped
• 2 stalks lemongrass, thinly sliced
• 8cm fresh turmeric, chopped
• 3 shallots, chopped
• 12 cloves garlic, chopped
• 3 tsp fermented shrimp paste (gapi)
• 3 Tbsp fish sauce
• zest and juice from 1 lime
• 15 kaffir lime leaves, thinly sliced and minced
• 20 stems cilantro, finely chopped
• 1 onion, finely chopped

Method

Blend the chilies, galangal, lemongrass, turmeric, shallots, and garlic until a paste forms.

Stir in the shrimp paste, fish sauce, lime zest, and lime juice until thoroughly combined.

In a bowl, mix the pork, fat, and paste until all the meat is coated evenly.

Cover the bowl with cling wrap and place it in the freezer for 12 hours.

After freezing, take out the bowl and mince the meat using a #8 plate.

Add kaffir lime leaves, cilantro, and onion to the minced meat, stirring until the mixture becomes sticky.

Carefully fill the mixture into 32/35 casings.

Makanek (Lebanese) Sausages

Makanek sausages, a beloved Middle Eastern delight, offer a burst of flavor in every bite. These succulent sausages are typically crafted from a blend of ground lamb or beef, aromatic spices like cinnamon and nutmeg, and hints of garlic.

Ingredients

• 500g ground beef
• 500g ground lamb
• 1 medium onion, finely grated
• 6 cloves garlic, minced
• ½ cup fresh parsley, finely chopped
• ½ cup (panko) breadcrumbs
• 6cm whole cinnamon
• 6 allspice berries
• 1 whole nutmeg, roughly chopped
• 1 tsp black peppercorns
• 12g fine salt
• 100ml ice-cold water

Method

Toast the cinnamon, allspice, nutmeg, and peppercorns in a dry pan until they release their aroma.

Grind the toasted cinnamon, nutmeg, allspice, and peppercorns into a fine powder using a spice grinder or pestle and mortar.

In a spacious mixing bowl, combine the minced meat, ground spices, onion, garlic, parsley, breadcrumbs, salt and water. Mix until the mixture reaches a sticky consistency.

Chill the bowl in the freezer for at least an hour.

Stuff the mixture into 32/35 casings.

Kranjska Klobasa / Carniola (Slovenian) Sausage

Kranjska klobasa, a Slovenian culinary gem, embodies tradition and flavor in every bite. Originating in the picturesque region of Carniola, this sausage features a blend of coarsely ground pork, bacon, and a hint of garlic. Its distinctive smoky aroma and mild, savory taste make it a beloved staple in Slovenian cuisine. Traditionally prepared by smoking and cooking, Kranjska klobasa is often enjoyed with sauerkraut and fresh bread. With its deep-rooted history and robust profile, this sausage pays homage to Slovenia’s rich gastronomic heritage.

Ingredients

• 1kg boneless pork shoulder
• 150g pork back fat
• 150g bacon
• 20g salt
• 2g black peppercorns
• 4 garlic cloves, minced
• 2g white peppercorns (or ground)
• 2g whole nutmeg
• 2g whole allspice
• 2g mustard seeds
• 2g coriander seeds
• 2g celery seeds
• 100ml ice-cold water

Method

Begin by dry roasting the peppercorns, nutmeg, allspice, mustard seeds, coriander, and celery seeds until they release a fragrant aroma.

Grind the roasted spices in a spice grinder until they form a fine powder.

In a spacious mixing bowl, combine all the ingredients, excluding the water, to ensure the meat is uniformly coated.

Wrap the bowl with cling wrap and place it in the freezer for 12 hours.

After the freezing period, remove the bowl and use a #8 plate to mince the meat.

Introduce the water to the minced meat, thoroughly mixing until the mixture reaches a sticky consistency.

Proceed to fill 32/35 casings with the prepared mixture.

Summer Chicken Sausage

Summer chicken sausage offers a lighter take on a classic favorite. Made with lean chicken meat and a blend of vibrant herbs, it brings a burst of fresh flavors to the table. Its juicy texture and wholesome ingredients make it a delightful option for summer grilling and lighter meals. Whether paired with salads, grilled veggies, or served in a bun, summer chicken sausage is a delicious way to savor the season’s essence with every savory bite.

Ingredients

• 2kg boneless, skinless chicken thighs, cut into small cubes
• 8 cloves garlic, minced
• 10g fresh oregano leaves, finely chopped
• 2g fresh basil leaves, finely chopped
• 10g fresh chives, finely chopped
• 10g thyme leaves, de-stemmed, finely chopped
• 30g fresh parsley, finely chopped
• 2 tsp smoked paprika
• 2 tsp red pepper flakes
• 2 tsp freshly ground black pepper
• Zest of 1 lemon (grated)
• Juice of 1 lemon
• 20g salt
• ½ cup ice-cold water

Method

Combine all the ingredients, excluding the water and lemon juice, in a spacious mixing bowl, ensuring even coverage of the meat.

Wrap the bowl with cling wrap and refrigerate it for 12 hours.

Remove the bowl and grind the meat using a #6 or #4 plate.

Mix in the water and lemon juice with the minced meat until a sticky mixture forms.

Proceed to fill casings with the prepared mixture.

“Jurie se Wors”

Boerewors is a traditional South African sausage you will often find at a braai, which is like a BBQ, only much better. This is a basic recipe I received from a friend of mine, quoted directly.

1.5kg beesvleis, chuck en/of brisket
1.5kg varkvleis, vetterig soos belly of skouer
50ml heel koljander
3ml naeltjies
2ml neutmuskaat
5ml peper
10ml asyn
50ml rooiwyn
25ml sout

Sny vleis in 5cmx5cm blokkies
Rooster koljander tot jy dit goed kan ruik, of tot lig bruin
Meng nou alles mooi saam en maal dan grof
Stop jou derm, laat rus in yskas vir 2dae

I have translated and adapted it slightly to accomodate more whole spices.

Ingredients

• 1.5kg pork shoulder or belly or combination
• 1.5kg beef chuck or brisket or combination
• 17g whole coriander seeds
• 1.5g whole cloves
• 3g whole black peppercorns
• 2ml nutmeg powder
• 10ml vinegar (red wine or spirit)
• 50ml dry red wine
• 25ml kosher salt

Method

Dry fry half of the coriander, cloves and peppercorns in a small pan until fragrant and the coriander seeds turned brown. Let it cool down and then grind to a powder.

Dry fry the rest of the coriander in the same pan, let it cool down and set aside.

Cut the meat into 5cm x 5cm cubes and place it in a large bowl.

Mix the ground spices, other half of coriander, nutmeg, vinegar, wine and salt in a small bowl.

Add the mix to the meat and make sure all the meat is evenly covered.

Put the meat in the fridge so that it becomes firm, but not frozen. Typically 3-4 hours.

Pass the mixture through a meat grinder using a coarse grinding plate.

Stuff the mixture into sausage casings, being careful not to overfill.

Place the sausages in the refrigerator to rest for 2 days to allow flavors to meld.

There are literally hundreds of boerewors recipes out there, but this is basic, traditional recipe which you can further adapt to suite your taste.