 Italian pork sausages | |
| Alternative names | Salsiccia (inItalian) |
|---|---|
| Type | Sausage |
| Place of origin | Italy |
| Main ingredients | Pork,red pepper flakes, pepper paste,fennel |
| Variations | Various Italian sausages |
A wide variety ofsausages (Italian:salsiccia,Italian:[salˈsittʃa];pl.:salsicce) are made in Italy, having evolved through the centuries into many regional varieties.[1] The sausages will typically be either a type of fresh sausage (Italian:salsiccia fresca), or a type of dried sausage (Italian:salsiccia secca). There are also some types of sausages that can be either used fresh or cured, such asTuscan sausages (Italian:salsicce toscane).[1][2]
The Italian sausage was initially known aslucanica,[3] a rustic pork sausage inancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historianMarcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They calllucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."[4] The writings ofCicero andMartial also mentionlucanica (Lucian sausage)[5][6][7] as a speciality introduced inRome by the Lucanian slaves.[8] A recipe for preparation is provided in the first centuryApicius.[8]
Mazzafegato sausage ('liver mash', or 'liver sausage') is a sausage typically fromAbruzzo,Lazio,Marche,Umbria, andTuscany regions that includes mashed liver. The style from Abruzzo includes pork liver, heart, lungs, and pork cheek, and is seasoned with garlic, orange peel, salt, pepper, andbay leaves.[4]
Thesalsiccia al coriandolo ('coriander sausage'), from thecomune (municipality) ofMonte San Biagio, Lazio, also includes coriander, sweet chili peppers, and sweetred wine.[4]
Salsiccia al finocchio ('fennel sausage') is a sausage popularised in theSicily region.[9][10] These sausages differ from the Tuscan style sausage due the addition of crumbed, dried fennel seeds to
Salsiccia fresca ('fresh sausage') is a type of sausage that is usually made somewhat spicy. It is made from fresh meat (often pork) and fat, and is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gutcasings.[1][2]Salsiccia fresca al peperoncino ('fresh chilli sausage') is a spicy sausage flavoured with chopped garlic, salt, and chilli pepper (which gives the sausage a redder colour).[1]
Salsiccia secca ('dried sausage') is an air dried sausages typically made from either the meat of domestic pigs or from the meat from wild boars.[1]
Another Sicilian sausage,salsiccia sotto la cenere ('sausage under the ash') is a style of sausage traditionally cooked in the ashes of the hearth.[10]
Salsiccia toscana ('Tuscan sausage'), also known assarciccia, is made from various cuts of pork, including the shoulder and ham, which is chopped and mixed with herbs such assage androsemary.[2]
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Media related toSalsiccia at Wikimedia Commons| Overview |  | ||||
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
