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In North America, Italian sausage most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel or anise as the primary seasoning. In Italy, a wide variety of sausages , very different from the American product, are made.
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
Chorizo sausage Saucisson Skilandis Sausages being smoked. This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed ...
Cook sausage, breaking into large chunks, until golden brown and crispy, 8 to 10 minutes. Using a slotted spoon, transfer to a plate. In same skillet over medium heat, heat 1 tablespoon oil.
1½ pounds sweet OR hot Italian sausages OR other fresh sausages, poked in several places with a paring knife. ¼ cup white wine vinegar OR red wine vinegar. 1 tablespoon honey.
Sausages in Italian cuisine (Italian: salsiccia, Italian: [salˈsittʃa], pl. salsicce) are often made of pure pork. Sometimes they may contain beef. Sometimes they may contain beef. Fennel seeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are ...