Buy Italian Salsiccia or make it Yourself?
Which is better - buy Italian salsiccia or make it yourself? Why not both? It works with our recipes from all over the world. Since we visited a Hessian sausage sommelier on a trip through Hesse we have learned, how to make the Italian bratwurst ourselves. Now we also do this at home. Not everyone has time to make their own bratwurst, however. Therefore you can buy your italian sausage specialties * online, too. However, if you want to know what's inside, it is worth taking the time to make it yourself. Hans Schmid from Jägerhof Maar in Lauterbach in Hesse revealed his salsiccia recipe for the fennel sausage. This Italian sausage is an Italian specialty that often appears in the country's recipes.
Italian Bratwurst has been known since Ancient Times
There are legends about the origin of Salsiccia. It is said that Queen Teodolinda from Lombardy invented the salsiccia recipe. It is said that she gave it to the residents of Monza. Other Italian regions also claim the origin of Salsiccia for their area: Veneto, Campania and Basilicata. However, the origin can be traced back from historical sources. Cicero and Martial describe the "Lucanica". This is what they call a sausage specialty that Lucanian slaves introduced in Rome. Roman soldiers called it Lucanica because Lucanian slaves brought it with them. Apicius mentions the Salsiccia recipe in his treatise By Re Co Maquinaria. Marcus Terentius Varro also writes in his De Re Rustica"Its name is Lucanica because the soldiers knew it from the Lucanians."
Martial, the gastronomic poet, tells a century and a half later, that Lucanian slaves were very popular with noble families in Rome, because they "know how to cook pork, that is kept in the same gut as the animal."
The way of preparing the Salsiccia originates in the Basilicata in southern Italy. However, the spices can be traced to Roman influences. The Romans contributed to the spread of sausage preparation in their sphere of influence in the western world. This is how the regional variations of Salsiccia came about.
Salsiccia is an Italian sausage made from pork. The ancient Lucanians knew, how to process pork. The variety of sausages in Italy, however, only emerged between the fourteenth and seventeenth centuries. At that time, the butchers from Norcia in Umbria mainly specialized in the processing of pork. Guilds were created, that gave new impulses to certain meat products.
The butchers from Umbria offered their services in the winter months. They left their cities from late autumn to spring and traveled through the countryside during the butcher season. In winter, the pig was slaughtered, which provided meat for the family for the rest of the year. This tradition continued in Italy until the 1950s.
With this Salsiccia recipe you can make about thirty sausages. In order to make it you need this:
You need these tools to make Salsiccia:
- Two kilos of pork shoulder
- a kilo of pork belly with fat (the fat is important, otherwise the sausage is too dry)
- six meters pig intestine * (Size 28/30)
The Salsiccia spice mix *you can buy here or make your own Italian sausage specialty with these ingredients: I prefer to make it myself.
- Two heaping tablespoons of salt
- a tablespoon of pepper
- half a tablespoon of fennel seeds
- 120 ml of dry white wine
- two gloves of garlic
Preparation of Salsiccia
Finely chop the garlic and let it steep in the white wine for at least 24 hours.
Finely grind the fennel seeds in a mortar. Soak the pig intestine at least ten minutes before use, so that it becomes flexible.
Cut the meat into five centimeter cubes, salt and mix well.
Turn the meat through the meat grinder. It is best to use a 5 millimeter disc for this. Then you add the remaining spices and the wine and knead the meat mixture well.
Pull the pig intestine over the filling nozzle of the sausage filler. Then you fill the meat mass in the pig intestine with the sausage filler. Make sure that the intestine does not become too full, because afterwards you have to separate the individual sausages into portions.
You do this by squeezing the pig intestine in the desired length of sausage and pushing the meat fill to the side. Then you take these places and twist them. This will close the sausage. This is how you proceed with all the meat in the intestine.
The finished sausages must then rest in the refrigerator for three to four hours so that they “set”. During this process, the salt releases a muscle protein from the meat that holds the mass together like an adhesive. Only then can you roast the sausages on the grill for three to four minutes. We have described what you should pay attention to here. You can also freeze your sausages and grill them later.
In Italy, many Dishes are cooked with Salsiccia
In Italy they don't just grill Italian sausages. The sausages are used for various dishes. You can put them on pizza, prepare pasta with Salsiccia or make a ragout. What also goes well with a grilled Salsiccia are Peperonata vegetables . The Italian sausage specialty is very versatile.
Do you already know:
- Spaghetti aglio e olio
- Italian travel destinations for connoisseurs
- Italian Cuisine at Italian Kitchen in Vancouver
- Franconian Bratwurst
- Italian hard cheese from Emilia Romagna
Source for Italian salsiccia or make it yourself ?: own research on site
Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline, Amazon and as indicated in the captions
Video: © Copyright Petar Fuchs, TravelWorldOnline