Salsiccia Fresca

Salsiccia fresca or often called just a sausage (salsiccia) is Italian fresh sausage which is made from meat or variety of meat trimmings, pork fat, salt and spices. Adding sodium nitrite is optional and serves mainly for developing red color as other benefits of sodium nitrite will not be taken advantage of due to a short life of the sausage. There are no rules governing the choice of spices and the popular ingredients are pepper, fennel, sweet or hot chili, garlic, wine.

Lean pork, pork trimmings800 g1.76 lb
Pork belly, fat trimmings200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt2.5 g4 tsp
Pepper, ground1.0 g1/2 tsp
Fennel seeds1.0 g1/2 tsp
Garlic0.5 g1/2 small clove
Chili pepper, sweet0.5 g1/4 tsp
Wine5 ml1 tsp
  1. Grind meat and fat through 6 mm (1/4”) plate.
  2. Mix sausage mass with all ingredients.
  3. Stuff into 32 mm hog casings making 10 cm (4”) long links or leave in a continuous coil.
  4. After stuffing, the sausage is either immediately cooked and consumed or held in refrigerator for up to 7 days and then cooked. For longer storage the sausage must be frozen.
  5. Cook fully before serving.
The hotness of the sausage is regulated by using chili or cayenne pepper.
There is also salsiccia secca (dry, uncooked salami) which is made using different processing steps.

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