2 bone-in pork butts = 2 Coppa’s, Chevalatta and Holly breakfast sausage

[John Belvedere]

I pickup up a couple of bone-in pork butts the other day. The reason for the bone-in butts was I wanted the coppa muscle intact. Boneless butts usually have the coppa muscle ruined. As my drying/curing chamber is nearing completion I wanted to start curing the meat for Capicola (or as people from Brooklyn call it Gabagool). I’m making a spicy and mild coppa. Between the curing and drying I’m hoping for an early December completion. The rest of the pork butts became sausage. I made 7 lbs. of Chevalatta, an Italian rope style cheese and parsley sausage. I’m not sure if this is type of sausage is known outside of the NY trip-state area but if you don’t know it you need to try it. If there is any interest I’ll gladly post the recipe. The remaining mince became breakfast sausage using Walton’s Holly seasoning, a family and personal favorite. This is the 1St time using Walton’s 22-24 tubed sheep casings. This was for me a game changer since in the past I just bought a hank of casings. Between untangling and rinsing using the Walton’s tubed casings cut my casing prep by at least 90%. Thanks for looking

[gus4416]

John Belvedere that is some fine looking sausage

[Mcjagger]

John Belvedere those all look great…I for one would love the recipe of the Chevalatta sausage !!!

[Dave in AZ]

John Belvedere looks great. I just cut up a bone-in butt last night, trying to keep it intact for buckboard bacon… it is pretty hard, or at least I don’t know what I’m doing enough. I referenced a nice picture Deepwoodsbutcher drew, but am not sure I did it right. Anyways, yours look very nice!

I grew up in what we all calle dthe tristate area, but that was Pennsylvania, Delaware, Maryland. I googled and it says there are 35 areas in the U.S. that locals call the TriState area. I’m figuring you’re talking NY, NJ, CT? Since I’ve never heard of that sausage, I figure it is a different area.

I’d like to hear aboutbit, and any stories you have of eating it locally growing up. Thx!

[Dave in AZ]

P.s. I was thinking of going from tubed hog casings to just loose ones, but your post makes me think I should just stick with the tubed.

[John Belvedere]

Mcjagger said in 2 bone-in pork butts = 2 Coppa’s, Chevalatta and Holly breakfast sausage:

John Belvedere those all look great…I for one would love the recipe of the Chevalatta sausage !!!

Mcjagger here is the recipe for a 5lb. batch. Just scale up or down depending on how much meat you have.

5 lbs. pork butt

1 clove of minced garlic for every pound of meat used

1 cup of water (some use red wine I don’t)

2 tablespoons of kosher salt (I use Diamond Crystal). The salt content is lower then I normally would use in a fresh sausage (2-3%). This reason for this is the cheese is salty. If you use the normal amount of salt. The sausage in my opinion would be to salty.

1 tablespoon black pepper

1/2 cup grated pecorino romano cheese, Do not use that Kraft in a shaker c**p!!. Use the real stuff.

1/2 - 3/4 cup fresh coarse chopped parsley. Dried parsley doesn’t really work and you want the visual of the coarse parsley.

I like this sausage sweet so I don’t use it but if you want it a little hot add 2 tsp. of red pepper flakes

Stuff into 22-24mm sheep casings. Eat right away or refrigerate for 2 days. If you are not going to eat it right away Vac seal and freeze until ready to eat.

I would appreciate it if you make let me know how you like it.

[John Belvedere]

Dave in AZ said in 2 bone-in pork butts = 2 Coppa’s, Chevalatta and Holly breakfast sausage:

John Belvedere looks great. I just cut up a bone-in butt last night, trying to keep it intact for buckboard bacon… it is pretty hard, or at least I don’t know what I’m doing enough. I referenced a nice picture Deepwoodsbutcher drew, but am not sure I did it right. Anyways, yours look very nice!

I grew up in what we all calle dthe tristate area, but that was Pennsylvania, Delaware, Maryland. I googled and it says there are 35 areas in the U.S. that locals call the TriState area. I’m figuring you’re talking NY, NJ, CT? Since I’ve never heard of that sausage, I figure it is a different area.

I’d like to hear aboutbit, and any stories you have of eating it locally growing up. Thx!

I should have been clearer. Being a typical New Yorker I just assumed the tri-state area is centered around NY. We always bought it at a local mom & pop pork store. There you would always find all your dried sausages and salamis hanging from the ceiling, “Hey Vito cut me down a hot Soppressata. No not that one the large one I’m hungry. I also need a chunk of provolone, none of that domestic stuff the one from the old country and a loaf of bread. Arrivederci, see you tomorrow”.

[Mcjagger]

John Belvedere I"ll for sure let you know how it turns out…it’s on the long list of sausages to make once my new electric stuffer gets here …I have been putting off making sausage for months waiting on the new stuffer…I’m sure if I broke out the manual stuffer and made a huge batch of sausage the new stuffer would show up the very next day !!

[cdavis]

John Belvedere everything just looks fantastic . Congrats

[MAD KK]

Good looking stuff - the Holly is a family favorite!!!

[mrobisr]

John Belvedere Looking good cannot wait to see the finished coppa.

[mrobisr]

Dave in AZ said in 2 bone-in pork butts = 2 Coppa’s, Chevalatta and Holly breakfast sausage:

P.s. I was thinking of going from tubed hog casings to just loose ones, but your post makes me think I should just stick with the tubed.

Dave, I use the regular hog casings and to me they are very easy to put on the horn, but sheep casings are tubed only! I bought a hank of sheep casings and thought I was going to lose my mind, but I also admit that by the end of the sausage making session I can put the sheep casings on in seconds, but the first few are insane, just my .02 worth of opinion.

[Dave in AZ]

mrobisr thx, good to know! I did some hog loose, it was like untangling an extension cord or fishing reel, and my water bubble kept flopping out of bowl lol. I kinda felt weak using the tubed ones though heh. But you make me feel better about it!

[Grimpuppy]

Nice job. Them tubed casings are a life saver!

[gus4416]

Dave in AZ I only. Used tubed casing I tryed the other ones and when I got done that day I threw the rest away and ordered the tubed ones

[John Belvedere]

Dave in AZ said in 2 bone-in pork butts = 2 Coppa’s, Chevalatta and Holly breakfast sausage:

P.s. I was thinking of going from tubed hog casings to just loose ones, but your post makes me think I should just stick with the tubed.

I have used both tubed and non tubed hog casings. While there is some time savings using the tubed hog hog casings I have found I don’t mind using untubed casings. If the cost between tubed or a hank of regular hog casings is close I’ll go tubed. Like I mentioned in my post and as others have also said I’ll never buy untubed sheep casings again. No aggravation untangling or going crazy trying to get them on the horn. They are well worth the price. As a side note I cooked a ring of the Chevalatta last night and the Walton’s sheep casings were so TENDER!!

[OleSmokey]

John Belvedere
The Chevalatta looks good. I wasn’t aware of this type of fresh Italian sausage. I think I will try this recipe. I need to use up some regular sheep casings but I understand why some spend the extra money on tubed casings.

[Dave in AZ]

John Belvedere gus4416 thx for the info. Will definitely get tubed for sheep!

[Deepwoodsbutcher]

John Belvedere that sausage looks fantastic! Great job

[wdaly]

John Belvedere That all looks fantastic. Great job getting everything out of two butts.