Sausages in Italian cuisine

This article is about sausages from Italy. For the North American sausage, see Italian sausage.

A wide variety of sausages (Italian: salsiccia, Italian: [salˈsittʃa]; pl.: salsicce) are made in Italy, having evolved through the centuries into many regional varieties.^[1] The sausages will typically be either a type of fresh sausage (Italian: salsiccia fresca), or a type of dried sausage (Italian: salsiccia secca). There are also some types of sausages that can be either used fresh or cured, such as Tuscan sausages (Italian: salsicce toscane).^[1][2]

Italian sausage

Italian pork sausages
Alternative names	Salsiccia (in Italian)
Type	Sausage
Place of origin	Italy
Main ingredients	Pork, red pepper flakes, pepper paste, fennel
Variations	Various Italian sausages
Media: Italian sausage

History

The Italian sausage was initially known as lucanica,^[3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."^[4] The writings of Cicero and Martial also mention lucanica (Lucian sausage)^[5][6][7] as a speciality introduced in Rome by the Lucanian slaves.^[8] A recipe for preparation is provided in the first century Apicius.^[8]

Types of sausage in Italy

Italian sausages with parsley

Italian sausages with artichokes

Italian sausages with polenta

Mazzafegato

Mazzafegato sausage ('liver mash', or 'liver sausage') is a sausage typically from Abruzzo, Lazio, Marche, Umbria, and Tuscany regions that includes mashed liver. The style from Abruzzo includes pork liver, heart, lungs, and pork cheek, and is seasoned with garlic, orange peel, salt, pepper, and bay leaves.^[4]

Salsiccia al coriandolo

The salsiccia al coriandolo ('coriander sausage'), from the comune (municipality) of Monte San Biagio, Lazio, also includes coriander, sweet chili peppers, and sweet red wine.^[4]

Salsiccia al finocchio

Salsiccia al finocchio ('fennel sausage') is a sausage popularised in the Sicily region.^[9][10] These sausages differ from the Tuscan style sausage due the addition of crumbed, dried fennel seeds to the other spices used.^[1]

Salsiccia fresca

Salsiccia fresca ('fresh sausage') is a type of sausage that is usually made somewhat spicy. It is made from fresh meat (often pork) and fat, and is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gut casings.^[1][2] Salsiccia fresca al peperoncino ('fresh chilli sausage') is a spicy sausage flavoured with chopped garlic, salt, and chilli pepper (which gives the sausage a redder colour).^[1]

Salsiccia secca

Salsiccia secca ('dried sausage') is an air dried sausages typically made from either the meat of domestic pigs or from the meat from wild boars.^[1]

Salsiccia sotto la cenere

Another Sicilian sausage, salsiccia sotto la cenere ('sausage under the ash') is a style of sausage traditionally cooked in the ashes of the hearth.^[10]

Salsiccia toscana

Salsiccia toscana ('Tuscan sausage'), also known as sarciccia, is made from various cuts of pork, including the shoulder and ham, which is chopped and mixed with herbs such as sage and rosemary.^[2]