<![CDATA[Summer sausage "Cotto Salami"]]>Never heard of this Cotto Salami, but way back the wife and I made a heap of summer sausage “Salami”" and cooked it in boiling water according to the instructions, Was n American recipe. We made 10 sausages and of that I only got to have one, my late father-in-law swept the rest! Had been aiming to try my hand at summer sausage again, so do I go searching for this “Cotto Salami” recipe on the web or do any of you feel like sharing your recipe with me? Would appreciate very much.

]]>https://waltonsdev.nodebb.com/topic/3576/summer-sausage-cotto-salamiRSS for NodeThu, 10 Sep 2026 22:38:53 GMTMon, 15 Mar 2021 02:07:09 GMT60<![CDATA[Reply to Summer sausage "Cotto Salami" on Mon, 15 Mar 2021 06:51:49 GMT]]>processhead Thank you, very much appreciated!

]]>https://waltonsdev.nodebb.com/post/32983https://waltonsdev.nodebb.com/post/32983Mon, 15 Mar 2021 06:51:49 GMT<![CDATA[Reply to Summer sausage "Cotto Salami" on Mon, 15 Mar 2021 03:30:18 GMT]]>YooperDog said in Summer sausage "Cotto Salami":

processhead my guess is that it looks like something out of chow hall recipe manual. But my dad never made sausage there. But I would say some sort of larger operation.

University of California, Davis. Department of Food Science

It is a fairly old handbook, probably 50 years old.

It is/was a reference for commercial processors.

]]>https://waltonsdev.nodebb.com/post/32979https://waltonsdev.nodebb.com/post/32979Mon, 15 Mar 2021 03:30:18 GMT<![CDATA[Reply to Summer sausage "Cotto Salami" on Mon, 15 Mar 2021 03:15:35 GMT]]>processhead my guess is that it looks like something out of chow hall recipe manual. But my dad never made sausage there. But I would say some sort of larger operation.

]]>https://waltonsdev.nodebb.com/post/32978https://waltonsdev.nodebb.com/post/32978Mon, 15 Mar 2021 03:15:35 GMT<![CDATA[Reply to Summer sausage "Cotto Salami" on Mon, 15 Mar 2021 03:11:49 GMT]]>YooperDog said in Summer sausage "Cotto Salami":

processhead looks like Ryteks by the print and break downs. Just spend too much time reviewing books looking for recipes and some knowledge.

Good call. That is where the second one came from. The first one might be a little tougher.

]]>https://waltonsdev.nodebb.com/post/32977https://waltonsdev.nodebb.com/post/32977Mon, 15 Mar 2021 03:11:49 GMT<![CDATA[Reply to Summer sausage "Cotto Salami" on Mon, 15 Mar 2021 03:08:17 GMT]]>processhead looks like Ryteks by the print and break downs. Just spend too much time reviewing books looking for recipes and some knowledge.

]]>https://waltonsdev.nodebb.com/post/32976https://waltonsdev.nodebb.com/post/32976Mon, 15 Mar 2021 03:08:17 GMT<![CDATA[Reply to Summer sausage "Cotto Salami" on Mon, 15 Mar 2021 03:03:39 GMT]]>Here is another.
20210314_215732.jpg
20210314_215749.jpg

]]>https://waltonsdev.nodebb.com/post/32974https://waltonsdev.nodebb.com/post/32974Mon, 15 Mar 2021 03:03:39 GMT<![CDATA[Reply to Summer sausage "Cotto Salami" on Mon, 15 Mar 2021 02:53:27 GMT]]>Here is a recipe for a traditional cotto salami from an older reference book in my collection. Note that all the quantities will need to be reduced proportionally for a smaller batch size unless you decide you REALLY like cotto salami!
Note that cotto is the Italian word for cooked. This is not a dry fermented salami. It is a fully cooked product.
I think beef hearts are a traditional ingredient in this sausage, but I suspect you could substitute lean beef trim and not miss the hearts.

20210314_213728.jpg

20210314_213752.jpg

]]>https://waltonsdev.nodebb.com/post/32973https://waltonsdev.nodebb.com/post/32973Mon, 15 Mar 2021 02:53:27 GMT