How To Make Pepperettes Food
HOMEMADE SPICY PEPPERONI
Make and share this Homemade Spicy Pepperoni recipe from Food.com.
Provided by gailanng
Categories Meat
Time 8h15m
Yield 1 pound
Number Of Ingredients 10
Steps:
- Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
- Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
- Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
VEGAN PEPPERONI
So the only way my husband agreed to go vegan was if I found a replacement pepperoni. The store bought ones are way too expensive so here is the winner!! This recipe is adapted from the Vegan Dad. This is spicy but if you like pepperoni then it shouldn't be too bad. You can freeze this as well. Put these on pizza, sandwiches, salads, in tofu scrambles, and on veggie burgers. **We have made our second batch and my husband thought we could go even spicer so we put in 8-10 dashes of Tabasco sauce...just like the store bought tabasco flavored ones (DH's favorite)!!** **Change: we have made these again using tahinin instead of olive oil & find it works out better.** **Also if you do not have a steamer or colander & pot you can bake for 1hour 15 minutes at 325deg.**
Provided by Mindelicious
Categories Peppers
Time 1h
Yield 3 logs, 6 serving(s)
Number Of Ingredients 16
Steps:
- Start the water in the steamer so it will be boiling when your ready. Finely mash the beans with a fork. Add the rest of the flavor ingredients and mix well.
- Roughly grind anise seed, peppercorns, and red pepper flakes with a mortar and pestle. Add into mixture. You can taste the flavor now and ensure it is how you like it - it is fairly concentrated at this stage so don't be alarmed. Add more spice if you prefer it spicer or more liquid smoke if need be.
- Add in wheat gluten and mix well with a fork. Divide dough into three equal portions. Shape each into a tube and wrap like a tootsie roll in heavy duty aluminum foil. Make sure to wrap it tightly by twisting the ends. Heavy duty foil is best to keep the pepperoni from bursting out of the wrapping when cooking (or just wrap a couple times with regular foil).
- Steam for 45 minutes Cool and slice. You can use as is or also fry them up a bit on each side to make a crispier pepperoni.
Nutrition Facts : Calories 60.4, Fat 2.8, SaturatedFat 0.4, Sodium 455.9, Carbohydrate 7.7, Fiber 1.9, Sugar 2.8, Protein 2.3
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- Crush Seeds. Using a mortar and pestle like I did, or a coffee grinder, or other crushing tool, crush the anise and fennel seeds. I only crushed the mustard a little bit.
- Chop Meat. The ground meat will chop and grind easier if it is partly frozen beforehand. Chop it into pieces small enough to fit into the meat grinder.
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- Bake (optional If Smoking) If you don't have the ability to smoke the sausages, you can still use your oven to raise the internal temperature of the sausages to 160 degrees F.
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