Dish

Salsiccia (Campania)

Campania Sausage

Salsiccia is a fresh sausage that is typically grilled or pan-fried. It has a mild flavor with a hint of garlic and is often used in pasta dishes or served as a main course. The sausage is made with ground pork, garlic, salt, and pepper, and is stuffed into natural casings. It is a popular ingredient in Southern Italian cuisine and is often served with roasted vegetables or in a sandwich.

European cuisine› Mediterranean cuisine› Italian cuisine

Sausage

Origins and history

Salsiccia originated in Southern Italy and has been a staple in the region for centuries. It is often made in small batches by local butchers and is a popular ingredient in traditional dishes like pizza and pasta. The sausage is named after the Latin word salsus, which means salted.

Dietary considerations

Salsiccia is not suitable for vegetarians or those who do not eat pork. It may also contain gluten or dairy depending on the recipe.

Variations

There are many variations of salsiccia depending on the region and the recipe. Some versions include fennel seeds or red wine, while others are made with different types of meat like beef or veal. Salsiccia can also be smoked or cured for a different flavor profile.

Presentation and garnishing

Salsiccia can be presented on a platter with grilled vegetables or sliced and served on top of pizza. It can be garnished with fresh herbs like parsley or basil.

Tips & Tricks

When cooking salsiccia, it is important to cook it slowly over low heat to prevent the casing from bursting. It can also be poached in water or broth before grilling or pan-frying to ensure that it is fully cooked.

Side-dishes

Salsiccia is often served with roasted vegetables like bell peppers or zucchini, but it can also be used in pasta dishes like spaghetti carbonara or baked ziti. It pairs well with red wine like Chianti or Barbera.