The making of fresh salsiccia yourself

Salsiccia is really just the German term for sausage … yet this Italian specialty is indeed much more than only a sausage variety. Depending on region, it is offered in lots of different variations. You will find a lot of peppers added, sometimes carnations are included, but fennel seeds are always portion of it. In the Italian Abruzzi they also add liver, as the inhabitants of the Marche choose wild boar meat. They are incredibly spicy in Calabria and Sardinia, but in Sicily the “Salsiccia Pizzaiola” is very popular: this range contains cheese, tomatoes, peppers and sometimes even chopped mushrooms.

luganegaExternally, the salsiccia resembles the German Mettwurst or a coarse bratwurst, nonetheless it tastes considerably more hearty and is very spicy. It really is cooked very well on the grill or fry in the pan, also the meat is often utilized for pasta sauces, fillings or casseroles. Usual Italian merely. Salsiccia is incredibly famous in Italy and offered by every butcher’s. Presently there it is also available in the smoked or air-dried version.

The typical Salsiccia recipe for about ten sausage


750 grams of pork shoulder

250 to 300 grams of lardo (Italian bacon) or streaky bacon

80 milliliters of red wine

pig intestine

10 grams of salt

5 grams of pepper (best freshly ground)

1 pinch of ground cloves

1 pinch of cinnamon

1 crushed garlic clove

1 small chopped chili pepper

1 small bunch of chopped cilantro

0.5 to 1 1 teaspoon of fennel seeds

The preparation

– Flip the pork shoulder and bacon through the mincer and then mix well.

– Add all spices and herbal remedies as well as the red wine and mix very well again.

– If possible, allow it rest for a few time in a neat place.

– For the time being, rinse the pig’s intestine with cold water.

– Fill the mass in the intestine with the help of the meat grinder, the finish of the intestine must be knotted.

– After reaching the desired length, screw in the intestine many times.

Tips about the Salsiccia

Spaghetti alla salsiccia is certainly a favorite variant of the famous spaghetti bolognese in southern Italy. Instead of minced meats, the salsiccia-roast is simply taken.

In addition, you possibly can make extremely spicy meatballs from the meat.

Who does nothing like the fennel flavor, can also omit this spice. Instead, one or the different ingredient from the most notable paragraph could be added based on your preference. Specifically the Sicilian variant is very popular in Germany.

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