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Re: Spaniata Romana
Posted: Mon Mar 27, 2023 19:05
by AndyPandy
Hi Redzed, just came across this post. I have been wanting to make one of these for years, but reluctant because of the risk of having to chuck such a big amount of meat. After seeing your success, I think I will finally try it.
By the way, the correct name is spianata and not spaniata.
Cheers!!
Re: Spaniata Romana
Posted: Wed Mar 29, 2023 01:35
by Stinnerfest
Hi…I just came across this post also. It was a great read. The Spaniata looks absolutely perfect.
Phil D
Re: Spaniata Romana
Posted: Thu Mar 30, 2023 04:42
by redzed
AndyPandy wrote: ↑Mon Mar 27, 2023 19:05
Hi Redzed, just came across this post. I have been wanting to make one of these for years, but reluctant because of the risk of having to chuck such a big amount of meat. After seeing your success, I think I will finally try it.
By the way, the correct name is spianata and not spaniata.
Cheers!!
I've made it several times since that post. However, I dont use the whole beef bung, but about half or a little less. The individual sausages weigh 2.5lbs. I will be making one tomorrow, along with a Finocchiona and a Calabrese.
Thanks for catching the spelling error.
