Italian Salsiccia Sausage Recipe
Salsiccia is an Italian sausage made with ground pork, pork fat, and a variety of spices.
Ingredients
Meat for 1 kg Salsiccia:
- 70% pork shoulder – 700g
- 30% pork back fat – 300g
Spices per 1 kg meat:
- Salt – 20g
- Pepper – 2g
- Allspice – 1g
- Fennel seeds – 7g (according to preference)
- Mace – 0.5g
- Rosemary – 1g
- Fresh garlic – 10g
- Bay leaf – 0.5g
- Juniper berries – 0.5g
- White wine – 42g
Instructions
- The first step is to cut the meat into strips or cubes. The size of the chopped cubes or strips is totally dependent on the size of your grinder and can completely vary. Transfer the meat to a medium-sized bowl.
- Next, take the garlic, peel it, and make a fine paste of it. Now, take all other spices and grind them into a very fine powder.
- Add the prepared powder and garlic paste to the bowl containing meat and combine well. Make sure the meat is properly covered in spices from all sides.
- Once mixed properly, put the bowl into the freezer and leave it undisturbed for 1-2 hours. This step is important as it will not let the prepared mixture get too warm, which in turn will make sure that your grinding process later takes place smoothly.
- After 1-2 hours, take out the meat and start grinding it in the grinder. It is completely okay to let the sausage go through the grinder twice if you prefer it finer in texture or have a coarser disc.
- It’s time to add in the white wine. Remember to mix it well for at least 3-5 minutes.
- Now, start kneading the meat. You can either use a food processor having a kneading attachment or you can knead it using your bare hands. This step makes sure that the sausage meat binds properly later and that the sausage doesn’t crumble.
- Place the casing onto your sausage stuffer and stuff the mass into the casings. Keep in mind to allow as little air as possible to be trapped in it. It is very important to not fill the casing completely, or else it will end up bursting while roasting.
- It’s finally time to connect the sausages. It is completely on you to decide the size of your salsiccia. Place the sausage between your thumb and forefinger. Now, rotate it away from you, then move to the next link and repeat.
- In case there’s any air trapped within, pierce the sausage using a needle. This will not just help to open the air holes but will also stop the sausage from bursting later while grilling.
- Separate the individual links and done! You can either grill or fry in a pan and your sausage is ready.
Nutrition
Calories: 407kcalCarbohydrates: 2gProtein: 35gFat: 28gSaturated Fat: 10gCholesterol: 128mgSodium: 1202mgFiber: 1g
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