Salsiccia is really just the German phrase for sausage … yet this Italian specialty is so much more than simply a sausage variety. Based on the region, it is offered in lots of different variations. You will find a lot of peppers added, in some cases carnations happen to be included, but fennel seeds happen to be always portion of it. In the Italian Abruzzi they actually add liver, while the inhabitants of the Marche prefer wild boar meat. They are incredibly spicy in Calabria and Sardinia, however in Sicily the “Salsiccia Pizzaiola” is quite popular: this assortment consists of cheese, tomatoes, peppers and sometimes even chopped mushrooms.
Externally, the luganega resembles the German Mettwurst or a coarse bratwurst, nonetheless it tastes considerably more hearty and is quite spicy. It might be cooked perfectly on the grill or fry in the pan, also the meat is normally used for pasta sauces, fillings or casseroles. Standard Italian simply. Salsiccia is incredibly preferred in Italy and offered by every butcher’s. Right now there additionally it is available in the smoked or air-dried version.
The classic 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 (ideal 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 at least one 1 teaspoon of fennel seeds
– Transform the pork shoulder and bacon through the mincer and then mix well.
– Add all spices and herbal remedies in addition to the burgandy or merlot wine and mix very well again.
– If possible, allow it rest for a few hours in a great place.
– In the meantime, wash the pig’s intestine with cool water.
– Fill the mass in the intestine by making use of the meat grinder, the finish of the intestine should be knotted.
– After reaching the desired length, screw in the intestine many times.
Tips about the Salsiccia
Spaghetti alla salsiccia is usually a popular variant of the famous spaghetti bolognese in southern Italy. Instead of minced meat, the salsiccia-roast is simply taken.
In addition, you can make extremely spicy meatballs from the meats.
Who does nothing like the fennel preference, may also omit this spice. Rather, one or the additional ingredient from the top paragraph can be added according to your preference. Especially the Sicilian variant is very famous in Germany.