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In North America, Italian sausage (salsiccia [salˈsittʃa] in Italian) most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made, many of which are quite different from the aforementioned product.

Italian sausage

Raw rolled italian sausage
Alternative names	salsiccia, sasitsa
Course	Sausage
Place of origin	Italy
Region or state	Calabria, Basilicata
Main ingredients	pork, red pepper flakes, pepper paste, fennel
Variations	Various Italian sausages
Cookbook: Italian sausage

The most common varieties marketed as "Italian sausage" in supermarkets are hot,[1] sweet,[2][3][4][5] and mild.[6] The main difference between hot and mild is the addition of hot red pepper flakes to the spice mix of the former. The difference between mild and sweet is the addition of sweet basil in the latter.

In Australia, a variety of mild salsiccia fresca (literally meaning "fresh sausage") seasoned primarily with fennel is sold as "Italian sausage".^{[citation needed]}

History

Initially known as "lucanica", the first evidence of the sausage dates 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". Confirmation of the birth in Basilicata are also the writings of Cicero and Martial that mention Lucania as the birthplace of the sausage.

See also

• Sausage and peppers
• Sausage sandwich

References

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