Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
torakris

Italian sausages

Recommended Posts

I grew up eating Italian Sausages, usually home-made ones made by my Italian grandmother or her neighbor.

These were wonderful sausages filled with fennel seeds, garlic and other spices and the ones my mom bought from the store tasted similar (though not quite as good! :biggrin: )

I just found Italian sausages for the first time in Japan and as I was looking through various cookbooks on ways to cook them I noticed they all specified sausages with out any spices added. Quite surprised I ran to my freezer to look at my sausages and sure enough no fennel seeds, no garlic, nothing!

How can you make sausage without fennel seeds?

Is this just some regional differences in Italian sausages?

What happened to the fennel?


Kristin Wagner, aka "torakris"

 

Share this post


Link to post
Share on other sites

There are definitely legitimate ones without fennel. In the Bronx, at the Arthur Avenue Retail Market, you can usually find:

1) Sweet : The fennel kind.

2) Parmesan and Parsley: usually rolled up into tight coils, these are thinner in diameter than the sweet. Taste kinda like breakfast sausage, its salty.

3) Hot: with pepperoncini and chili flakes in it

4) broccoli rabe: usually a chicken or a pork ground meat with broccoli rabe

there are several other variations as well, but the fennel definitely isnt the only legit one.


Jason Perlow

Co-Founder, The Society for Culinary Arts & Letters

offthebroiler.com - Food Blog | View my food photos on Instagram

Share this post


Link to post
Share on other sites
There are definitely legitimate ones without fennel. In the Bronx, at the Arthur Avenue Retail Market, you can usually find:

1) Sweet : The fennel kind.

2) Parmesan and Parsley: usually rolled up into tight coils, these are thinner in diameter than the sweet. Taste kinda like breakfast sausage, its salty.

3) Hot: with pepperoncini and chili flakes in it

4) broccoli rabe: usually a chicken or a pork ground meat with broccoli rabe

there are several other variations as well, but the fennel definitely isnt the only legit one.

Looks as though I was deprived as a child eating eating only the fennel ones! :biggrin:


Kristin Wagner, aka "torakris"

 

Share this post


Link to post
Share on other sites
There are definitely legitimate ones without fennel. In the Bronx, at the Arthur Avenue Retail Market, you can usually find:

1) Sweet : The fennel kind.

2) Parmesan and Parsley: usually rolled up into tight coils, these are thinner in diameter than the sweet. Taste kinda like breakfast sausage, its salty.

3) Hot: with pepperoncini and chili flakes in it

4) broccoli rabe: usually a chicken or a pork ground meat with broccoli rabe

there are several other variations as well, but the fennel definitely isnt the only legit one.

I like the hot ones.... yum yum.

Share this post


Link to post
Share on other sites

The sausages that so many Italian cookbooks are called luganega and don't contain fennel or garlic. I think fennel seed is an Italian-American thing.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Melania
      It's one o'clock on a warm summer's day in Florence, I'm on my way to get ingredients for lunch. The sun is high in the sky, the cobblestones are warm under my feet and the aroma of something delicious is in the air. My mind starts to drift to the onions, celery and tomatoes I need for my pasta sauce, oh and don't forget something sweet for dessert...this truly is la dolce vita.
       
      My thoughts are soon interrupted by an unwelcome "chiuso" sign on the door of my new favorite deli. The blinds are closed and the friendly owners are nowhere in sight. The reality of having my favorite pasta dish for lunch was slipping further and further away.
       
       
      What a nightmare! How can this be?
        A local passing by must have noticed my frustration.   "Signorina, è riposo. Tutto è chiuso!"
        Of course! How could I forget about the sacred Italian siesta?
        A siesta or riposo, as most Italians call it, is a time of rest. This time is usually around midday, or the hottest part of the day (very inconvenient if you're craving a bowl of pasta.) No one can really say where the tradition of the siesta originates, but many say it's all about food (no surprises there really).
        For many Italian families the main meal of the day is lunch. This heavy meal in the middle of the day is attributed to the standard Mediterranean diet: A minuscule breakfast of a coffee and pastry , a heavy lunch and an evening meal around 10 o'clock. The logic is that after such a heavy meal one would surely be drowsy and need to rest, no one can work efficiently on a full stomach!
        Post offices, car rentals, supermarkets and even coffee shops (in some smaller towns police stations too) all close their doors for a riposo. Everything comes to a standstill as every Italian goes home to kick of their shoes, enjoy a homemade lunch with family and bask in the Italian sunshine for three to four hours. This is serious business. One would not dare work for 8 hours straight. After their riposo most businesses open again around 4 o'clock and stay open till 7pm. Its the perfect balance between work and play and does wonders for your digestive system!
        "Grazie!" I thanked her for the reminder. The midday sun started to become unbearable. The streets had cleared with only a few tourists braving the midday heat still around. I thought about the strawberries I bought from the market earlier that week. Strawberries for lunch on my shaded balcony and maybe a nap afterwards sounded like my perfect riposo. The pasta will have to wait till 4.
               
           
    • By Grishna
      Coppa is a classic italian delicacy of matured cured meat. Not as widely known as prosciutto and, in my opinion, not  justifiably. The curing time takes weeks, as it should
      for a well matured and multilayered flavour. Good things come to those who wait, but while you do, why not treat yourself to a quick fix  of cooked coppa? Here is what I do:
      Salt the meat in 2% dry rub (nitrate salt and regular salt 50/50) in a vacuum bag for 5 days; Rub dry herbs and spices (whatever comes to mind). The meat will be sticky, so it's easy; Cook on rack above a tray in the oven on fan setting at 80 celcius to internal temperature 67 celsius.  This will take a couple of hours. When internal temperature reaches 60 -ish I add some boiling water in the tray to speed up the heat delivery; Cool in the fridge overnight; Enjoy. This is a seriously moreish ham.
       
       
         
    • By devinp
      I just finished curing my first lomo, and all looks/smells/tastes great except a couple sections inside the lomo that could be black mold?  I kept the exterior clean from mold (I had mostly white and some green pop up during curing, but wiped with vinegar to keep clean).  This picture shows one of those spots closer to the edge in the fat, but there was a second near the middle of the loin that I cutout already.  Unless I find more substantial sections, I think I'm good just cutting away those parts, but would love second opinions..  Thanks.
       

    • By CarsonWyler
      I'm looking for guanciale, preferably in the Sonoma County area but am willing to travel a bit or order online if necessary. Any ideas?
    • By haresfur
      I found this article about arancino/arancina really interesting
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...