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Salsiccia- An Incredible Tasty Italian Sausage

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?

Salsiccia-all ingredients

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

Pork casings caliber 28/30

Equipment for making Salsiccia

Meat Grinder

You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.

Sausage stuffer

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.

Sausage casings

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.

Salsiccia-mix 2

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.



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  1. Daniel, I took an 8hr sausage making class a few years ago at a local culinary school, and yes it was fun!!! One of the sausages we made was Italian sausage, the chef teaching the class said on any seed type spices like fennel seed roast it first in a pan prior to grinding to release the oils in the spice. I tried this with my next batch of Salsicchia and also had a prior batch to compare to and there was a significant difference in the flavor and aroma, This also works with Cumin seed when making Mexican Chorizo. I know everyone has their own preferences, but noticed a difference and thought I would pass it on.

    1. Hey Jeff, definetely a possibility. I go into detail about that in my seasoning masterclass. A good tip, however be aware that the spices become more pungent and you need to change ratios.


  2. I made a kilo of this today, and it was delicious. I’ve never made sausage before, but my brother helped me to stuff the casings, and I grilled them for dinner. The seasonings were spot-on, and the sausages were really juicy! I can’t wait to make more; although I’ll have to pace myself so I don’t force my family to eat it so often they take away my sausage-making stuff! I look forward to making more of your recipes!

  3. Looking to make a tomato, basil, Parmesan Salsiccia. I am from St Louis and many of the great Salsiccia shops are closing down. I was wondering if you had any recipes along these lines. These sausages were simply fantastic and I am craving them. Thanks!

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