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Alto Adige Sausage
Bolzano (Trentino-Alto Adige) — Mother recipe · en it
Alto Adige sausage is a true culinary delight, with an intense flavor and unique aroma.
⏱️ 30 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 500g of pork meat
- 200g of veal meat
- 1 onion
- 2 cloves of garlic
- 1 chili pepper
- 100g of pancetta
- 100g of Parma lard
- 2 tablespoons of dried peppers
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of sugar
Method
- Grind the pork and veal together and mix well.
- Grind the garlic, onion, and chili pepper and add to the meat.
- Grind the pancetta and Parma lard and add to the mixture.
- Boil the dried peppers, then cut them into strips.
- Add the dried peppers, salt, black pepper, and sugar.
- Mix all the ingredients well and stuff them into sausage casings.
- Cook the sausages on medium heat for 30-40 minutes, turning occasionally.
- Serve hot with sweet potatoes or lentil salad.
The story
Alto Adige sausage has roots that date back to medieval times, when shepherds used their by-products to create long-lasting foods. Today, this specialty is a symbol of the region's traditional cuisine.
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