Homemade Parisian Salami
A French-style Parisian salami flecked with sweet kapia pepper and smoky bacon, gently poached and finely spiced.
🍳 Cook: 60 min
Ingredients
| 500 g | chicken breast | |
| 100 g | smoked bacon | |
| 1 piece | kapia pepper (sweet roasted red) | |
| 1 tbsp | 15 ml | salt |
| 1/2 tbsp | 7.5 ml | black pepper |
| to taste | parsley | |
| 1 tbsp | 15 ml | ground coriander |
| 1 pinch | ground fennel | |
| 1 pinch | ground cumin |
Instructions
- Grind the chicken breast, smoked bacon and kapia pepper through the finest plate.
- Add the salt, pepper, chopped parsley, coriander, fennel and cumin.
- Mix everything thoroughly and pack into an aspic/ham casing bag (sold in any store).
- Seal the ends well. Place the filled bag in boiling water, reduce the heat to minimum, cover and cook for about 1 hour.
- Remove the cooked salami and let it cool in the bag.