In this post I’ll show you how to make Salsiccia yourself.
Salsiccia is an Italian sausage with fennel and garlic. If you want some variety on your barbecue, I can highly recommend it.
There are many variations of Salsiccia. This is because depending on the region different meats are used.
Today I will show you the most famous one… Salsiccia fresca di maiale. This one consists only of pork.
But now enough chatter. Here you can find the complete Salsiccia recipe either as video or in written format.
Have fun and good luck making it!
Making your own Salsiccia– What do you need?
Ingredients for your Salsiccia
Meat for 1 kg Salsiccia:
- 70 % pork shoulder (700 g)
- 30 % pork back fat (300 g)
Spices per 1 kg meat:
- 20 g salt
- 2 g pepper
- 7g fennel seeds (if you don’t like fennel too much, I recommend about 3g)
- 1 g allspice
- 1 g rosemary
- 0,5 g bay leaf
- 0,5 g mace
- 0,5 g juniper berries
- 42 g white wine
- 10 g fresh garlic
Equipment for making Salsiccia
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
You need a sausage stuffer to get your meat mass into the casing. In the beginning you can also add a filler to your grinder or use a modified plastic bottle or funnel.
Salsiccias are traditionally filled into natural hog casings caliber 28/30.
Making Salsiccia- Step-By-Step Instructions
1. Cut the meat into strips or cubes. You can vary the size depending on how big your meat grinder is.
2. Peel the garlic and process it into a nice fine paste.
3. Grind the spices into a very fine powder.
4. Add the spices and garlic to the meat and mix it well. The meat should be covered with spices everywhere.
5. Put it into the freezer for 1-2 hours. This will help your grinding process later and make sure that the mixture does not get too warm.
6. Now you can grind the meat. I used the medium perforated disc (4,5 mm). You can also let the sausage go through twice if you want it finer or use a coarser disc. This is completely up to your taste.
7. Now add the white wine to the mixture and mix well for 3 – 5 minutes.
You can either knead the meat with a food processor with a kneading attachment or mix it vigorously by hand. This ensures that the sausage meat will bind well and the sausage will not be crumbly later on.
8. Now put the casing onto your sausage stuffer and fill the mass into the casings. Make sure that there is trapped as little air as possible.
Important: Do not fill the casing too full, otherwise it will burst later when roasting.
9. Now it’s time to link the sausages. You can decide for yourself how big your Salsiccia should be. Put the sausage between your thumb and forefinger. Rotate the sausage away from you then move to the next link and rotate it toward you.
10. If you have any air trapped within you can take a needle and pierce the sausage to open the air holes. This will prevent them from bursting later on the grill.
11. Cut the individual links apart and your sausage is ready. Whether grilled or fried in a pan, enjoy.
What is the shelf life of Salsiccia?
A poached salsiccia can be kept refrigerated for about 7 days. The raw sausage should be eaten within 2 days. Alternatively, you can also freeze it without hesitation.