Italian sausage

The sausage (Italian plural: salsicce ) is an Italian, spicy spicy sausage. From the looks of it often resembles a coarse German bratwurst. Depending on the region, the sausage is made with various meats and enriched with herbs and flavors.

If you press them out of the skin, the meat results in a tasty meat deposit in pasta sauces. In this form the sausage is also often used in risottos.

History

The exact origins of the sausage is unclear, various regions claim to be the home of the sausage. In Lombardy it is said that the Lombard Queen Theodelinda invented the recipe and it was then given to the residents of Monza. Also from Veneto, Campania and Basilicata there are clues on the origin of the sausage. The sausage is mentioned under the name Lucanica in the works of Cicero, Martial and Marcus Terentius Varro around the time of Christ's birth. Slaves from Lucania, now the Basilicata region have brought the specialty to Rome. Marcus Terenzius Varro writes in the essay De Lingua Latina: " lucanicam dicunt quod milites a Lucanis didicerint " ( Varro, LL, 5, 111), ie " you say Lucanica because the soldiers know it from Luca formers ". From the word " lucanica ", the word " luganega ", which is still used today in Lombardy, in the region around Trento and Veneto as a term for thin Salsicce developed. In the region of Basilicata there is still a " sausage lucanica ".

Preparation

Typically a natural casing pork or mutton is used for the preparation of sausage. It is filled with both lean (for example, shoulder ) and with a fat (eg stomach ) chopped and salted meat. The mass of flesh are usually wine ( especially red wine ) and spices added. The exact seasoning mix varies by region, seasoned, for example, with garlic, pepper, fennel, coriander, paprika, nutmeg and sugar.

Regional differences

The sausage is cooked differently depending on the region. While used in Abruzzo, among other liver, and sometimes even honey is added, also Salsicce from wild boar meat cooked in the Marches. In Sardinia, the sausage from pork dominates. By the Italian Ministry of Agriculture, Food and Forestry there is to it a list of " recognized as typical food ".