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Emily Watkins from The Kingham Plough, Oxfordshire  shares an inspiring homemade salami recipe, including a method for making a red onion and sloe gin marmalade for good measure. If you have ambitions to make your own charcuterie then this recipe is a great place to start.

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Vension Salami with red onion and sloe gin marmalade

By Annette Woolcock Published: July 16, 2014

  • Yield: 10 Servings

Homemade salami with a tasty red onion and sloe gin chutney



  1. To start the salami, finely dice the fat (this may be easier if frozen)
  2. Mix the salt and curing salt through the minced venison and place in a bowl over ice. Once chilled, place the minced venison and back fat in the bowl of a food mixer in the fridge until needed
  3. Dissolve the Bessastart in the water and mix into the meat, along with the rest of the salami ingredients
  4. Return the bowl to the mixer and mix with a paddle attachment for 1 minute, until well-combined
  5. Fill the hog casings by filling a large piping bag or sausage filler with the venison mix and push the mix not the casing avoiding air pockets as much as possible. Twist into sausages and prick with a pin to allow any air to escape and help the drying process
  6. Place the sausages on a cooling rack on a tray covered with a clean towel for 12 hours at room temperature, preferably 30°C. This will allow the good bacteria to grow
  7. Hang the salamis at 15°C with 70% humidity for 12-18 days
  8. Red Onion and Sloe Gin Marmalade. To make the marmalade, melt a block of butter in a heavy-bottomed pan. Add the finely sliced red onions and fry until the onions are completely cooked and have absorbed all of their own juices - this will take 1-2 hours
  9. When dry and cooked, add the thyme leaves, sugar, red wine vinegar and sloe gin to the pan. Bring to the boil, then turn reduce to a simmer and cook until sticky in consistency
  10. Season the marmalade and leave to cool
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