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=Sausage in Italy=
=Sausage in Italy=
A wide variety of sausages ([[Italian language|Italian]]: ''salsiccia'', {{IPA-it|salˈsittʃa|lang}}) are made in [[Italy]], having evolved through the centuries into many regional varieties.<ref name=Prosciutto>{{cite book |last=Bardi |first=Carla |page=[https://archive.org/details/prosciutto0000bard/page/44/mode/2up?q=salsiccia 44] |title=Prosciutto |year=2004 |publisher=South San Francisco : Wine Appreciation Guild |isbn=1-891267-54-X |url=https://archive.org/details/prosciutto0000bard/page/44/mode/2up?q=salsiccia}}</ref> The sausages will typically be either a type of fresh sausage ([[Italian language|Italian]]: ''Salsiccia Fresca''), or a type of dried sausage ([[Italian language|Italian]]: ''Salsiccia secca''). There are also some types of sausages that can be either used fresh or cured, such as [[Tuscany | Tuscan]] sausages ([[Italian language|Italian]]: ''Salsiccia Toscana'').<ref name=Prosciutto/><ref name=CulinariaItaly>{{cite book |last= |first= |page=[https://archive.org/details/culinariaitalypa0000unse_p3j1/page/240/mode/2up?q=Salsiccia 240] |title=Culinaria Italy : pasta, pesto, passion |year=2008 |publisher=H.f. Ullman/Tandem Verlag GmbH |isbn=978-3-8331-1049-8 |url=https://archive.org/details/culinariaitalypa0000unse_p3j1/page/240/mode/2up?q=Salsiccia}}</ref>
A wide variety of sausages ([[Italian language|Italian]]: ''salsiccia'', {{IPA-it|salˈsittʃa|lang}}) are made in [[Italy]], having evolved through the centuries into many regional varieties.<ref name=Prosciutto>{{cite book |last=Bardi |first=Carla |page=[https://archive.org/details/prosciutto0000bard/page/44/mode/2up?q=salsiccia 44] |title=Prosciutto |year=2004 |publisher=South San Francisco : Wine Appreciation Guild |isbn=1-891267-54-X |url=https://archive.org/details/prosciutto0000bard/page/44/mode/2up?q=salsiccia}}</ref> The sausages will typically be either a type of fresh sausage ([[Italian language|Italian]]: ''Salsiccia Fresca''), or a type of dried sausage ([[Italian language|Italian]]: ''salsiccia secca''). There are also some types of sausages that can be either used fresh or cured, such as [[Tuscany | Tuscan]] sausages ([[Italian language|Italian]]: ''Salsiccia Toscana'').<ref name=Prosciutto/><ref name=CulinariaItaly>{{cite book |last= |first= |page=[https://archive.org/details/culinariaitalypa0000unse_p3j1/page/240/mode/2up?q=Salsiccia 240] |title=Culinaria Italy : pasta, pesto, passion |year=2008 |publisher=H.f. Ullman/Tandem Verlag GmbH |isbn=978-3-8331-1049-8 |url=https://archive.org/details/culinariaitalypa0000unse_p3j1/page/240/mode/2up?q=Salsiccia}}</ref>


===Salsiccia Fresca===
===''Salsiccia fresca''===
Salsiccia Fresca (English: ''Fresh sausage'') is a type of sausage that is usually made somewhat spicy. It is made from fresh meat (often pork), and fat. It is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gut [[Sausage_casing | casings]].<ref name=Prosciutto/><ref name=CulinariaItaly/> Salsiccia fresca al peperoncio (English: ''Fresh chilli sausage'') are a spicy sausage flavoured with chopped garlic, salt, and chilli pepper (which gives the sausage a redder colour).<ref name=Prosciutto/>
''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. It is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gut [[Sausage casing|casings]].<ref name=Prosciutto/><ref name=CulinariaItaly/> ''Salsiccia fresca al peperoncino'' ('fresh chilli sausage') are a spicy sausage flavoured with chopped garlic, salt, and chilli pepper (which gives the sausage a redder colour).<ref name=Prosciutto/>


===Salsiccia Secca===
===''Salsiccia secca''===
Salsiccia Secca (English: ''dried sausage'') are air dried sausages typically made from either the meat of domestic pigs or from the meat from wild boars.<ref name=Prosciutto/>
''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.<ref name=Prosciutto/>


===Salsiccia Toscana===
===''Salsiccia toscana''===
Salsiccia Toscana (English: ''[[Tuscany | Tuscan]] sausage'') are made from various cuts of pork, including the shoulder and ham, which are chopped and mixed with herbs such as [[Salvia_officinalis | sage]] and [[rosemary]].<ref name=CulinariaItaly/>
''Salsiccia toscana'' ('[[Tuscany|Tuscan]] sausage') is made from various cuts of pork, including the shoulder and ham, which are chopped and mixed with herbs such as [[Salvia officinalis|sage]] and [[rosemary]].<ref name=CulinariaItaly/>


===Salsiccia mazzafegato===
===''Salsiccia mazzafegato''===
Salsiccia mazzafegato (English: ''[[Liver]] mash,'' or ''Liver sausage'') are sausages typically from [[Abruzzo]], [[Lazio]], [[Marche]], [[Umbria]] and [[Tuscany]] regions that include mashed liver. The style from the [[Abruzzo]] region includes pork liver, heart, lungs, and pork cheek, and is seasoned with garlic, orange peel, salt, pepper, and [[Bay_leaf | bay leaves]].<ref name=lacucinaitaliana>{{cite web |title=From North to South, Italian Sausages Variety |url=https://www.lacucinaitaliana.com/italian-food/italian-dishes/types-italian-sausages-north-south
''Salsiccia mazzafegato'' ('[[liver]] mash', or 'liver sausage') is a sausage typically from [[Abruzzo]], [[Lazio]], [[Marche]], [[Umbria]], and [[Tuscany]] regions that include mashed liver. The style from the [[Abruzzo]] region includes pork liver, heart, lungs, and pork cheek, and is seasoned with garlic, orange peel, salt, pepper, and [[Bay leaf|bay leaves]].<ref name=lacucinaitaliana>{{cite web |title=From North to South, Italian Sausages Variety |url=https://www.lacucinaitaliana.com/italian-food/italian-dishes/types-italian-sausages-north-south
|website=lacucinaitaliana.com | publisher=La Cucina Italiana |date=24 May 2020 |access-date=6 July 2024}}</ref>
|website=lacucinaitaliana.com | publisher=La Cucina Italiana |date=24 May 2020 |access-date=6 July 2024}}</ref>


===Salsiccia al coriandolo===
===''Salsiccia al coriandolo''===
The coriander sausage _Italian: ''Salsiccia al coriandolo'') from the town of [[Monte_San_Biagio | Monte San Biagio]] from the [[Lazio]] region of Italy also include coriander, sweet chili peppers, and sweet red wine.<ref name=lacucinaitaliana/>
The ''salsiccia al coriandolo'' ('coriander sausage'), from the ''[[comune]]'' (municipality) of [[Monte San Biagio]], in the Lazio region, also include coriander, sweet chili peppers, and sweet red wine.<ref name=lacucinaitaliana/>


===Salsiccia al finocchio===
===''Salsiccia al finocchio''===
Salsiccia al finocchio (English: ''[[Fennel]] sausage'') are an '''Italian sausage''' popularised in [[Sicily]].<ref>{{cite book |last=Gerard-Sharp |first=Lisa |page=[https://archive.org/details/sicily0000gera/page/128 128] |title=Sicily |year=2016 |publisher=Apa Publications |isbn=9781780053110 |url=https://archive.org/details/sicily0000gera/page/128}}</ref><ref name=ThefoodofItaly>{{cite book |last=Root |first=Waverley |page=[https://archive.org/details/foodofitaly0000root/page/604 604] |title=The food of Italy |year=1903–1992 |publisher=New York : Vintage Books |isbn=0679738967 |url=https://archive.org/details/foodofitaly0000root/page/604}}</ref> These sausages differ from the Tuscan style sausage due the addition of crumbed, dried fennel seeds to the other spices used.<ref name=Prosciutto/>
''Salsiccia al finocchio'' ('[[fennel]] sausage') is an Italian sausage popularised in the [[Sicily]] region.<ref>{{cite book |last=Gerard-Sharp |first=Lisa |page=[https://archive.org/details/sicily0000gera/page/128 128] |title=Sicily |year=2016 |publisher=Apa Publications |isbn=9781780053110 |url=https://archive.org/details/sicily0000gera/page/128}}</ref><ref name=ThefoodofItaly>{{cite book |last=Root |first=Waverley |page=[https://archive.org/details/foodofitaly0000root/page/604 604] |title=The food of Italy |year=1903–1992 |publisher=New York : Vintage Books |isbn=0679738967 |url=https://archive.org/details/foodofitaly0000root/page/604}}</ref> These sausages differ from the Tuscan style sausage due the addition of crumbed, dried fennel seeds to the other spices used.<ref name=Prosciutto/>

⚫
===''Salsiccia cotta nella cenere''===
⚫
Another Sicilian sausage, ''salsiccia cotta nella cenere'' (English: 'sausage cooked in ash') is a style of sausage traditionally cooked in the ashes of the hearth.<ref name=ThefoodofItaly/>


⚫
===Salsiccia cotte nella cenere===
⚫
Another Sicilian sausage, ''Salsiccia cotte nella cenere'' (English: ''Sausage cooked in ash'') is a style of sausage traditionally cooked in the ashes of the hearth.<ref name=ThefoodofItaly/>
==History==
==History==
The Italian sausage was initially known as ''[[lucanica]]''<ref name=Cucinadelsole>{{cite book |last=Jenkins |first=Nancy |page=[https://archive.org/details/cucinadelsolecel00jenk/page/16/mode/2up?q=Lucanica 16] |title=Cucina del sole : a celebration of southern Italian cooking |year=2007 |publisher=William Morrow |isbn= 978-0-06-072343-9 |url=https://archive.org/details/cucinadelsolecel00jenk/page/16/mode/2up?q=Lucanica}}</ref>, 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."<ref name=lacucinaitaliana/> The writings of Cicero and Martial also mention Lucania as the birthplace of the sausage, confirming its origins in [[Basilicata]].{{citation needed|date=May 2024}}
The Italian sausage was initially known as ''[[lucanica]]'',<ref name=Cucinadelsole>{{cite book |last=Jenkins |first=Nancy |page=[https://archive.org/details/cucinadelsolecel00jenk/page/16/mode/2up?q=Lucanica 16] |title=Cucina del sole : a celebration of southern Italian cooking |year=2007 |publisher=William Morrow |isbn= 978-0-06-072343-9 |url=https://archive.org/details/cucinadelsolecel00jenk/page/16/mode/2up?q=Lucanica}}</ref> 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."<ref name=lacucinaitaliana/> The writings of Cicero and Martial also mention Lucania as the birthplace of the sausage, confirming its origins in [[Basilicata]].{{citation needed|date=May 2024}}


=== ''Italian sausage'' in North America===
===Italian sausage in North America===
In North America, '''Italian sausage''' most often refers to a style of [[pork]] [[sausage]]. The sausage is often noted for being seasoned with [[fennel]] or [[anise]] as the primary seasoning.
In North America, '''Italian sausage''' most often refers to a style of [[pork]] [[sausage]]. The sausage is often noted for being seasoned with [[fennel]] or [[anise]] as the primary seasoning.


Revision as of 16:34, 6 July 2024

Italian sausage
Italian pork sausages
Alternative namesSalsiccia, sasitsa
CourseSausage
Place of originItaly
Region or stateBasilicata
Main ingredientsPork, red pepper flakes, pepper paste, fennel
VariationsVarious Italian sausages

Sausage in Italy

A wide variety of sausages (Italian: salsiccia, Italian: [salˈsittʃa]) 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: Salsiccia Toscana).[1][2]

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. It is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gut casings.[1][2] Salsiccia fresca al peperoncino ('fresh chilli sausage') are 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 toscana

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

Salsiccia mazzafegato

Salsiccia mazzafegato ('liver mash', or 'liver sausage') is a sausage typically from Abruzzo, Lazio, Marche, Umbria, and Tuscany regions that include mashed liver. The style from the Abruzzo region includes pork liver, heart, lungs, and pork cheek, and is seasoned with garlic, orange peel, salt, pepper, and bay leaves.[3]

Salsiccia al coriandolo

The salsiccia al coriandolo ('coriander sausage'), from the comune (municipality) of Monte San Biagio, in the Lazio region, also include coriander, sweet chili peppers, and sweet red wine.[3]

Salsiccia al finocchio

Salsiccia al finocchio ('fennel sausage') is an Italian sausage popularised in the Sicily region.[4][5] These sausages differ from the Tuscan style sausage due the addition of crumbed, dried fennel seeds to the other spices used.[1]

Salsiccia cotta nella cenere

Another Sicilian sausage, salsiccia cotta nella cenere (English: 'sausage cooked in ash') is a style of sausage traditionally cooked in the ashes of the hearth.[5]

History

The Italian sausage was initially known as lucanica,[6] 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."[3] The writings of Cicero and Martial also mention Lucania as the birthplace of the sausage, confirming its origins in Basilicata.[citation needed]

Italian sausage in North America

In North America, Italian sausage most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel or anise as the primary seasoning.

The most common varieties marketed as "Italian sausage" in supermarkets are hot,[7] sweet,[8][9][10][11] and mild.[12] The main difference between hot and mild is the addition of hot red pepper flakes to the spice mix of the former. The difference between mild and sweet is the addition of sweet basil in the latter.

See also

Media related to Salsiccia at Wikimedia Commons

References

  1. ^ a b c d e f Bardi, Carla (2004). Prosciutto. South San Francisco : Wine Appreciation Guild. p. 44. ISBN 1-891267-54-X.
  2. ^ a b c Culinaria Italy : pasta, pesto, passion. H.f. Ullman/Tandem Verlag GmbH. 2008. p. 240. ISBN 978-3-8331-1049-8.
  3. ^ a b c "From North to South, Italian Sausages Variety". lacucinaitaliana.com. La Cucina Italiana. 24 May 2020. Retrieved 6 July 2024.
  4. ^ Gerard-Sharp, Lisa (2016). Sicily. Apa Publications. p. 128. ISBN 9781780053110.
  5. ^ a b Root, Waverley (1903–1992). The food of Italy. New York : Vintage Books. p. 604. ISBN 0679738967.
  6. ^ Jenkins, Nancy (2007). Cucina del sole : a celebration of southern Italian cooking. William Morrow. p. 16. ISBN 978-0-06-072343-9.
  7. ^ "italian hot Sausage Links". Johnsonville. Archived from the original on 2017-08-25. Retrieved 2015-07-10.
  8. ^ "italian Sweet Sausage Links". Johnsonville. Archived from the original on 2017-08-25. Retrieved 2015-07-10.
  9. ^ "Products Archive". Premio Foods. Retrieved 2019-10-16.
  10. ^ "Hot and Sweet Italian Sausages in Tomato Sauce Recipe". Food Network. Retrieved 2019-10-16.
  11. ^ ""Sweet Italian sausage" Basil". Bing. Retrieved 2019-10-16.
  12. ^ "Archived copy". Archived from the original on 2017-08-25. Retrieved 2015-07-10.{{cite web}}: CS1 maint: archived copy as title (link)


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