Dish

Salsiccia di Fegato (Marche)

Liver Sausage (Marche)

Salsiccia di Fegato is a rich and flavorful sausage that is perfect for grilling or pan-frying. The sausage is made with ground pork liver, pork fat, garlic, fennel seeds, and a blend of herbs and spices. The sausage is typically served with grilled vegetables or a simple salad. The sausage has a slightly sweet and spicy flavor that is perfect for any occasion.

European cuisine› Mediterranean cuisine› Italian cuisine

Sausage

Origins and history

Salsiccia di Fegato has been a traditional dish in the Marche region of Italy for centuries. The sausage is made with ingredients that are readily available in the region, including pork liver, pork fat, and a blend of herbs and spices. The sausage is typically made in small batches by local butchers and is a staple of the local cuisine.

Dietary considerations

Gluten-free

Variations

Salsiccia di Fegato can be made with a variety of different herbs and spices, depending on the preferences of the cook. Some variations include adding rosemary, thyme, or oregano to the sausage mixture.

Presentation and garnishing

Salsiccia di Fegato is typically served on a bed of grilled vegetables or a simple salad. The sausage can also be served with a side of roasted potatoes or polenta.

Tips & Tricks

When cooking Salsiccia di Fegato, it is important to cook the sausage slowly over low heat to ensure that it is cooked through without burning. The sausage can also be marinated in red wine and herbs for several hours before cooking to enhance the flavor.