Salsiccia is in fact simply just the German phrase for sausage … and yet this Italian specialty is indeed a lot more than simply a sausage variety. Based on the region, it is offered in many different variations. There is a lot of peppers added, in some cases carnations are included, but fennel seeds are always component of it. In the Italian Abruzzi they actually add liver, while the inhabitants of the Marche prefer wild boar meat. They are extremely spicy in Calabria and Sardinia, however in Sicily the “Salsiccia Pizzaiola” is quite popular: this selection consists of cheese, tomatoes, peppers or even chopped mushrooms.
Externally, the salsiccia resembles the German Mettwurst or a coarse bratwurst, nonetheless it tastes more hearty and is very spicy. It might be cooked perfectly on the grill or fry in the pan, also the meat is often used for pasta sauces, fillings or casseroles. Regular Italian merely. Salsiccia is incredibly favorite in Italy and offered by every butcher’s. Now there it is also available in the smoked or air-dried version.
The basic 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
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 couple of chopped cilantro
0.5 to at least one 1 teaspoon of fennel seeds
– Flip the pork shoulder and bacon through the mincer and mix well.
– Add all spices and herbs and also the burgandy or merlot wine and mix very well again.
– If possible, let it rest for a few time in a awesome place.
– In the meantime, wash the pig’s intestine with cold water.
– Fill the mass in the intestine by making use of the meats grinder, the end of the intestine must be knotted.
– After achieving the desired size, screw in the intestine several times.
Tips about the Salsiccia
Spaghetti alla salsiccia is definitely a popular variant of the popular spaghetti bolognese in southern Italy. Rather than minced meat, the salsiccia-roast is merely taken.
In addition, you possibly can make extremely spicy meatballs from the meats.
Who does nothing like the fennel taste, can also omit this spice. Rather, one or the other ingredient from the top paragraph can be added depending on your preference. Specifically the Sicilian variant is very common in Germany.