SCD-Legal Pepperoni (LSCDL Recipe)

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Pepperoni (LSCDL Recipe)

2 lbs ground chuck (or use mix of pork and beef)

1 tablespoon salt

½ teaspoon crushed red pepper

1 teaspoon crushed fennel seed

½ teaspoon garlic powder

½ teaspoon crushed anise seed

1 teaspoon black pepper

¼ cup cold water or red wine

Finely powder herbs, spices and salt in mortar or in blender. Add water

or wine and blend. Add mixture to ground meat and mix thoroughly, using a

bread kneading mixing style. When you think you’ve mixed it thoroughly,

continue mixing and kneading for at least five more minutes by the

clock.

If you have a sausage stuffer, follow directions for stuffing the

casings. If you don’t, fear not! Making un-stuffed sausage logs is easy.

After the meat and seasonings have been blended according to the recipe,

roll the meat into a log about 1-1/4 inch thick. Wrap the log tightly in

foil and twist the ends closed. (You may wrap it in parchment before

wrapping it in foil if you like.)

Place sausages on a baking rack and cook slowly in a 200 degree oven for

2 hours or until the internal temperature of the sausage reaches 160

degrees. Allow to cool, then refrigerate for 2 days to enhance the

flavor. Cooked sausage should be used within one week. It may also be

frozen for up to three months.

Note: this pepperoni will not have the bright red color we’re accustomed

to associating with commercial pepperoni. But if you use a very sharp

knife, or a mandolin, you can get really thin slices that are just

perfect for SCD pizza or snacking. You can also make this recipe into

thinner snacking sticks.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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