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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.
A sweet version is also common in Umbria, which involves the addition of modest quantities of orange peel, sugar and raisins. [3] The production of the area of Fano nell'Urbinate is called salsiccia matta (lit. ' crazy sausage '). [4] This sausage was made during butchering season, and it was typical for the family to make it and eat it together.
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."
Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata , Apulia , [ 1 ] and Calabria , and a very different uncured salami made in Tuscany and Liguria .
With cheese, sweet wine, broth Luganega (also called luganiga , luganica or lucanica ) is an Italian fresh sausage made with pork . It is a traditional food from Lombardy , Veneto and northern Italy and is usually rolled up to appear like a snail . [ 1 ]
Italian Pork Sandwich Nachos by Angie Rito and Scott Tacinelli Take the flavors of Philly’s famous Italian roast pork, broccoli rabe and provolone sandwich, and turn it into a heaping platter of ...
Ventricina is a dry fermented pork sausage commonly produced in the Abruzzo region of Italy. [1] [2] Its most common artisanal version, ventricina del vastese, from the Vasto area, is made with large pieces of fat and lean pork. The meat is pressed and seasoned with powdered sweet peppers and fennel and encased in dried pig stomach. [3]
Cudighi (/ ˈ k ʊ d ə ɡ iː /) is an Italian-American dish consisting of a spicy Italian sausage seasoned with sweet spices that can be bought in links or served as a sandwich on a long, hard roll, often with mozzarella cheese and tomato sauce. It is primarily found in the Upper Peninsula of Michigan in the Midwestern United States.