Salsiccia is actually only the German word for sausage … yet this Italian specialty is indeed much more than only a sausage variety. According to the region, it really is offered in lots of different variations. There exists a large amount of peppers added, in some cases carnations are included, but fennel seeds are always portion of it. In the Italian Abruzzi they actually add liver, as the inhabitants of the Marche prefer wild boar meat. They are very spicy in Calabria and Sardinia, however in Sicily the “Salsiccia Pizzaiola” is quite popular: this assortment is made up of cheese, tomatoes, peppers and sometimes even chopped mushrooms.
Externally, the pancetta resembles the German Mettwurst or a coarse bratwurst, nonetheless it tastes even more hearty and is very spicy. It might be cooked very well on the grill or fry in the pan, as well the meat is often employed for pasta sauces, fillings or casseroles. Common Italian simply just. Salsiccia is incredibly famous in Italy and available at every butcher’s. Generally there it is also obtainable 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 (best freshly ground)
1 pinch of ground cloves
1 pinch of cinnamon
1 crushed garlic clove
1 small cut chili pepper
1 small couple of chopped cilantro
0.5 to 1 1 teaspoon of fennel seeds
– Change the pork shoulder and bacon through the mincer and mix well.
– Put all spices and herbal remedies and also the burgandy or merlot wine and mix very well again.
– If possible, allow it rest for a few hours in a amazing place.
– For the time being, wash the pig’s intestine with cold water.
– Fill the mass in the intestine with the aid of the meats grinder, the end of the intestine should be knotted.
– After reaching the desired duration, screw in the intestine many times.
Tips about the Salsiccia
Spaghetti alla salsiccia is normally a favorite variant of the renowned spaghetti bolognese in southern Italy. Rather than minced meats, the salsiccia-roast is merely taken.
In addition, you may make extremely spicy meatballs from the meats.
Who does not like the fennel style, may also omit this spice. Rather, one or the various other ingredient from the very best paragraph could be added based on your preference. Especially the Sicilian variant is very preferred in Germany.