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Sardinian Sausage (Salsiccia Sarda)

Traditional Sardinian sausage made with pork shoulder, belly, wild fennel seeds, black pepper, and salt, cured or grilled fresh.

Gluten-Free Nut-Free
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Prep 1h
Cook 0 min
Total 1h
Servings 8
Difficulty Advanced

Ingredients

Meat

Seasoning

Casing

Optional

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Instructions

  1. Cut the pork shoulder and belly into pieces small enough to fit your grinder. Trim away any sinew or connective tissue.

  2. Weigh the meat, then calculate the salt at 3 percent of the total weight. Combine the meat with the salt, wild fennel seeds, and black pepper in a large bowl. Add the red wine now if using.

  3. Cover the bowl and leave it in the fridge overnight. This lets the salt penetrate the meat and the fennel aroma develop.

  4. The next day, grind the seasoned meat through a 6 to 7 mm plate. Work quickly and keep everything cold so the fat does not smear.

  5. Soak the pork casings in lukewarm water for at least 30 minutes, then rinse them thoroughly under running water.

  6. Tie a knot at one end of the casing and fit it onto the stuffer nozzle. Fill the casing with the ground meat, pressing evenly to avoid air pockets.

  7. Twist the filled casing at regular intervals to form individual links, about 15 cm each. Tie off the open end.

  8. Prick each sausage lightly with a needle or pin. This releases trapped air and helps the curing process.

  9. Hang the sausages in a cool, dry place at 10 to 18 degrees Celsius with 70 to 80 percent humidity. Cure for at least 15 days, up to 45 for a drier result.

  10. Check the sausages regularly. If any surface mold appears, wipe it off with a cloth dampened with vinegar or salt water.

Storage & Meal Prep

Fresh sausage keeps in the fridge for 3 to 4 days. Vacuum-sealed, it lasts up to 2 weeks. Frozen, it keeps for a year. Cured sausage should hang in a cool, dry place.

Variations

  • With Red Wine: Add a glass of Carignano to the meat mixture for a rosier color and a rounder finish.
  • With Chili: Add dried peperoncino to the seasoning for a spicier sausage.
  • With Myrtle: A few fresh myrtle leaves in the mix give a distinctly Sardinian, resinous aroma.

FAQ

What cut of pork should I use?

A mix of shoulder and belly, roughly equal parts lean and fat. The fat keeps the sausage moist during curing.

Do I need a sausage stuffer?

A stuffer makes the work easier, but you can fill casings by hand using a wide funnel. The result will be less even but still good.

How long does the curing take?

At least 15 days in a cool, dry place. For a drier sausage, extend to 30 to 45 days.

Can I cook the sausage fresh instead of curing it?

Yes. Grill or pan-fry the fresh sausage, or remove it from the casing and use it in a ragu.

Interactive Nutrition Map

8 Servings

Customize Ingredients

Meat & Poultry
Pork Shoulder (Raw)
700 g
Pork Belly (Raw)
300 g
Herbs & Spices
Fennel Seeds
15 g
Black Pepper
6 g
Liquids
Red Wine
101 g

Per Serving

365kcalCalories
21gProtein
2gCarbs
27gFat
1gFiber
Sodium
78mg3% DV
Potassium
442mg9% DV
Calcium
48mg4% DV
Iron
1.4mg8% DV
Magnesium
37mg9% DV
Vitamin C
0.8mg1% DV
Vitamin A*
0µg0% DV
Vitamin K
1.3µg1% DV
Folate
2µg1% DV
Pork Shoulder (Raw)
Pork Belly (Raw)
Fennel Seeds
Black Pepper
Red Wine
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Sardinian Sausage belongs on the Sardinian home table. I build it around pork shoulder, pork belly, and coarse sea salt.

I cut the pork shoulder and belly into pieces small enough to fit your grinder. I trim away any sinew or connective tissue. I weigh the meat, then calculate the salt at 3 percent of the total weight. I combine the meat with the salt, wild fennel seeds, and black pepper in a large bowl. I add the red wine now if using.

I hang the sausages in a cool, dry place at 10 to 18 degrees Celsius with 70 to 80 percent humidity. I cure for at least 15 days, up to 45 for a drier result. I check the sausages regularly. If any surface mold appears, wipe it off with a cloth dampened with vinegar or salt water. I serve it as soon as the texture is right.

Part of: Sardinian Kitchen Hub

Related: Sardinian Ingredients Guide | Sardinian Pasta Recipes