Sardinian sausage recipe, a dish full of taste and tradition

Sardinian sausage is a dish with a long history and is also very popular outside the island.

Born thanks to the shepherds who began to grind the meat of their animals in order to preserve it, the recipe for Sardinian sausage was then enriched, proposing different variations but always offering a unique texture and flavour.

Served both as a main course or as an appetizer, Sardinian sausage is among the foods that most distinguish the culinary tradition of Sardinia.

What is sausage and what is the difference between salamella and sausage?

Sardinian sausage, also known as "satizza" or "sartizzu", is made from a mix of pork, spices and other ingredients. 

Furthermore, the sausage can be eaten both fresh (that is, when it is eaten cooked, shortly after its preparation), and seasoned (when it is produced with meat left to smoke or dry); in this latest version, we obtain the so-called Sardinian dry sausage .

In any case, you can feel an aftertaste of pepper, garlic, paprika in this delicious food, depending on where it comes from and how it is prepared.

A question that is commonly asked is that relating to the difference between salamella and sausage.

They are the same thing?

Simply, no: salamella is prepared using water in the dough, unlike what happens in the preparation of sausage, in which wine is added.

Furthermore, salamella is made using only pork, and is subject to a coarser type of grinding than sausage.

 

How is Sardinian sausage made?

Sardinian sausage is prepared with pork (to which wild boar meat can also be added), seasoned with aromatic herbs and spices, which give this dish a very special flavour.

Distinguished by a tapered and thin shape and an intense red colour, Sardinian sausage, as we said previously, can be eaten both fresh and seasoned.

In case of seasoning, the mixture is placed in a casing (of natural casings, or made of cellulose, collagen or other materials), which will give the sausage its characteristic shape; then the wrapping will be hung for a minimum of ten days, so that the sausage takes on the right consistency and becomes richer in aromas.

Often, it is also rolled up to form a horseshoe, to take on a typical and characteristic appearance.

Homemade Sardinian sausage recipe

In the Sardinian sausage recipe, it is essential that at the base of its preparation there is a carefully selected meat, so that its unique taste is best expressed.

Here are the ingredients for an excellent homemade Sardinian sausage recipe, to be enjoyed fresh.

 

Sardinian sausage ingredients:

 

Sardinian sausage preparation:

First, combine the minced pork with the minced pork fat. Continuing to mix, add the wine. Subsequently, after having mixed the dough well, add the fennel, chilli pepper, salt and black pepper. Keep stirring to obtain a homogeneous mixture, leaving it to rest for a few hours (preferably overnight). Then, use the pork intestine (after having softened it by wetting it and tying it at the end) to fill it with the mixture thus prepared. When you have inserted all the meat, tie another knot to prevent it from scattering. Cook the Sardinian sausage for about twenty minutes, in a pan over a not too high heat, or on a grill. And now, there is nothing left to do but enjoy this delicacy, perfect for any meal and ideal for adding more flavor to any occasion.   But what to do if you want to keep part or all of this tasty preparation? You will probably ask yourself a question, namely how long does vacuum-packed sausage last. In the absence of oxygen, the activity of bacteria is inhibited, therefore using the vacuum method, you can preserve the sausages for a longer time. In the refrigerator, your vacuum-packed sausages can keep for up to two weeks, compared to the usual two/three days. If you put them in the freezer, they can be kept for up to about a year (12-15 months).

 

How do you dry sausage and how do you season homemade sausages?

After having created the sausage mixture, it must be stuffed into casings.

Natural casings, obtained from the intestines of animals, or synthetic casings can be used (as in the recipe indicated above).

Then, you need to dry the sausages, hanging them in a dry and cool place. In fact, it is essential to remove any residual moisture from the meat, in order not to make it lose its right consistency.

What spices do you put in sausage?

There are several spices used to season the meat in the Sardinian sausage recipe.

An often used spice is freshly ground black pepper, to give food more fullness and thicker flavor.

Paprika is often added, which adds a sweeter and slightly spicy taste to the Sardinian sausage.

Fennel seeds, on the other hand, give the meat an aroma similar to that of anise, with a distinctive character.

In Sardinian sausage we also often find garlic, which gives a pungent touch, as well as cumin.

Sage, mustard seeds, coriander, oregano, thyme, rosemary : these aromas are also often used to add nuances to the dish, which can therefore bestow different flavours, with the same quality of taste, always unique and unmistakable.

Do you want a spicier Sardinian sausage? In addition to cayenne pepper, you can also find red pepper flakes in some sausage varieties.

And if you want to test an absolutely original dish, try our myrtle sausage : a taste that contains all the flavor of Sardinia and its Mediterranean maquis.

 

Sardinian sausage, gluten-free product

Does sausage contain gluten? No, unless contamination occurs during preparation.

Here you can find sausages and other cured meats without traces of gluten .

You can consume our Sardinian sausage in its variations, and obtain all the benefits, such as the intake of vitamins B12 and iron.

Because sartizzu sardu is also this: a healthy food rich in proteins, as well as extremely good and ready to pleasantly surprise every palate.