Sardinian Salsiccia
Salsiccia Sarda is a Sardinian raw sausage with a coarse bite, traditionally made from pork shoulder and belly, flavored with fennel seeds, black pepper, and a hint of chili. It is either freshly grilled or air-dried for several weeks with light smoking. The product is recognized as a PAT (Prodotto Agroalimentare Tradizionale) in Italy.
Ingredients(for 1 kg)
Instructions
Meat Preparation
2 hoursGrind pork shoulder through the 10 mm plate, dice belly to 8 mm. Chill both to 2 °C. Add curing salt, toasted fennel seeds, pepper, chili and white wine and work in evenly. Cover and allow to mature for 2 hours at 3 °C.
Stuffing
1 hourFill mixture firmly into pork casings (caliber 32-38 mm). Traditionally, sausages of about 15 cm are formed and coiled into a spiral, fixed with a wooden skewer, or simply hung.
Smoking
1-2 daysCold smoke sausages at 18-20 °C with mastic shrub or myrtle wood for 1-2 days. Apply smoke for 4-5 hours daily and ventilate in between. The sausages should develop a light brown surface.
Drying
15-20 daysDry at 12-15 °C and 75-80% relative humidity for 2-3 weeks to a weight loss of 25-30%. For fresh consumption, grill sausages directly after filling to an internal temperature of 72 °C.
Pro Tip
Toast the fennel seeds briefly in a dry pan before use to activate their essential oils. Use Sardinian Cannonau white wine or another dry white wine for the authentic flavor. Coarse grinding (10-12 mm) is crucial for the typical texture.
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