Love pepperoni? Let’s make it from scratch — spicy, smoky, and loaded with flavor!”
Watch The Video Below:::
Shopping List
Here are the Ingredients you’ll need:
Ground beef, salt, smoked paprika if available, Onion, Ginger powder, Crushed seasoning, Natural casing or collagen sausage casings optional, if stuffing
Instructions
Step 1: Start by combining your ground beef in a large mixing bowl. Add all your dry spices. Mix thoroughly — you want all the flavor evenly distributed. If you want it preserved for longer, add vinegar or wine and mix. “For the best texture, use your hands and mix until it becomes slightly sticky — that means the proteins are binding.”
Step 2: For this, I’m using natural casing, which is simply cow intestine. You can also use pork intestines for this. If you have casings, now is the time to stuff the sausage using a sausage stuffer or piping bag. Don’t have casings? No problem! You can roll them into tight sausage logs using plastic wrap or shape them into mini pepperoni sticks or balls.
Step 3: For an authentic cured pepperoni, let them air-dry in the fridge (uncovered) for 24–48 hours, then cold-smoke or dehydrate at a low temp. But if you’re short on time, here’s a shortcut:”
Step 4: You can boil the sausages in salted water for like 5 minutes. Preheat your oven to 180°C or 350°F or light up your outdoor grill for better flavor. Cook the sausages for 25–30 minutes until cooked through. On the outdoor grill, leave to smoke for longer. Once it’s fully cooked, let them cool before slicing.”
Step 5: You can use your homemade pepperoni on bread, pizzas, sandwiches, or as part of a charcuterie board. You can freeze extra sausages and slice as needed.
Recipe & Directions
Ingredients
- 500 g 1 lb ground beef
- 1½ teaspoons salt
- 1 teaspoon chili pepper use smoked paprika if available
- 1 small bulb onion - Diced
- 1 teaspoon ginger powder
- 1 teaspoon crushed seasoning
- Natural casing or collagen sausage casings optional, if stuffing
Instructions
- Step 1: Start by combining your ground beef in a large mixing bowl. Add all your dry spices. Mix thoroughly — you want all the flavor evenly distributed. If you want it preserved for longer, add vinegar or wine and mix. "For the best texture, use your hands and mix until it becomes slightly sticky — that means the proteins are binding."Step 2: For this, I'm using natural casing, which is simply cow intestine. You can also use pork intestines for this. If you have casings, now is the time to stuff the sausage using a sausage stuffer or piping bag.Don't have casings? No problem! You can roll them into tight sausage logs using plastic wrap or shape them into mini pepperoni sticks or balls. Step 3: For an authentic cured pepperoni, let them air-dry in the fridge (uncovered) for 24–48 hours, then cold-smoke or dehydrate at a low temp. But if you’re short on time, here’s a shortcut:"Step 4: You can simply boil the sausages in salted water for like 5 minutes. Preheat your oven to 180°C or 350°F or light up your outdoor grill for better flavor. Cook the sausages for 25–30 minutes until cooked through. On the outdoor grill, leave to smoke for longer. Once it's fully cooked, let them cool before slicing."Step 5: You can use your homemade pepperoni on bread, pizzas, sandwiches, or as part of a charcuterie board. You can freeze extra sausages and slice as needed."Mmm! Spicy, smoky, meaty – and all made at home. If you enjoyed this, hit that Like button, subscribe, and comment on what sausage recipe you'd like to see next.
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