Salsiccia from Puglia

by Editorial Staff

Summary

Prep Time	50 mins
Total Time	1 min
Course	Main Course
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

First remove all tendons from the meat and the rind from the bacon. Now cut the shoulder, neck and bacon into approx. 2 cm pieces and turn them through the meat grinder with a coarse 12 mm disc.
Coarsely crush the fennel, anise and coriander seeds in a mortar.
Mix the twisted meat and all the spices together and knead well, the spices should be worked well into the meat.
As a test, you can sear some of the mixed meat in a pan and see whether all the flavors harmonize with one another. Possibly add seasoning.
Let everything steep for 24 hours and then fill into the intestines or shape into sausages by hand.
Fry the sausages until crispy. You can also let them steep in a tomato sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.