Dish

Salsiccia sotto sugna

Sous-vide Sausage

Salsiccia sotto sugna is made with ground pork, salt, pepper, and a variety of spices, including fennel and garlic. The sausage is then packed in lard and left to cure for several weeks. The lard helps to preserve the sausage and gives it a rich, buttery flavor. Salsiccia sotto sugna is typically served sliced and cold, either on its own or as part of an antipasto platter.

European cuisine› Mediterranean cuisine› Italian cuisine

Sausage

Origins and history

Salsiccia sotto sugna is a traditional Italian sausage that has been made for centuries. It is often used in antipasto platters, and is also a common ingredient in pasta dishes. The sausage is typically made with pork, but can also be made with beef or a combination of meats.

Dietary considerations

Salsiccia sotto sugna is not suitable for vegetarians or those who do not eat pork. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of salsiccia sotto sugna, depending on the region of Italy where it is made. Some versions are spicier than others, and some are made with different types of meat or spices.

Presentation and garnishing

Salsiccia sotto sugna can be presented on a platter with a variety of side dishes, or served on its own with a drizzle of olive oil. It can be garnished with fresh herbs or a sprinkle of Parmesan cheese.

Tips & Tricks

To slice the sausage, it is best to let it sit at room temperature for a few minutes before cutting. This will make it easier to slice without crumbling. Store any leftover sausage in the refrigerator for up to a week.

Side-dishes

Salsiccia sotto sugna pairs well with a variety of side dishes, including bread, cheese, and olives. It can also be served with a side of pickled vegetables or a salad.