Salsiccia is in fact simply just the German phrase for sausage … and yet this Italian specialty is indeed much more than simply a sausage variety. Based on the region, it really is offered in lots of different variations. There exists a lot of peppers added, often carnations will be included, but fennel seeds happen to be always component of it. In the Italian Abruzzi they even add liver, while the inhabitants of the Marche choose wild boar meats. They are very spicy in Calabria and Sardinia, however in Sicily the “Salsiccia Pizzaiola” is very popular: this range has cheese, tomatoes, peppers or even chopped mushrooms.
Externally, the pancetta resembles the German Mettwurst or a coarse bratwurst, but it tastes even more hearty and is quite spicy. It really is cooked perfectly on the grill or fry in the pan, also the meat can often be used for pasta sauces, fillings or casseroles. Typical Italian simply. Salsiccia is extremely preferred in Italy and available at every butcher’s. Presently there additionally it is available in the smoked or air-dried version.
The basic Salsiccia recipe for approximately 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
– Transform the pork shoulder and bacon through the mincer and mix well.
– Add all spices and herbs and also the red wine and mix well again.
– If possible, allow it rest for some time in a cool place.
– For the time being, wash the pig’s intestine with cold water.
– Fill the mass in the intestine with the aid of the meat grinder, the end of the intestine should be knotted.
– After achieving the desired size, screw in the intestine several times.
Tips about the Salsiccia
Spaghetti alla salsiccia is certainly a popular variant of the renowned spaghetti bolognese in southern Italy. Rather than minced meat, the salsiccia-roast is simply taken.
In addition, you may make extremely spicy meatballs from the meats.
Who does not like the fennel flavour, can also omit this spice. Instead, one or the other ingredient from the top paragraph can be added according to your preference. Specifically the Sicilian variant is quite famous in Germany.