Pork sausages

SALSICCE

The ingrediente are the seme as in salamelle, the difference being that less choice cuts of meat and more fat is used (60% lean meat and 40% pancetta fat). Garlic, fennel seeds and peperoncino can also be added to the mixture for added flavor. To make salsicce, follow the procedure outlined in the cotechino recipe, tying the sausages with knots. If the sausages are prepared without tying knots between them, they are called luganiga or salsicce by the yard. Salsicce may also be consumed fresie, in this case 70% pork meat and 30% fat is used. They may be pan fried or cooked in sauce.