The sausage is typical of the Romagnolo Apennines. This sausage comes from the need to reuse the less valuable cuts of pork, such as tongue, heart, tripe.
The story of the salsiccia matta is found in those of the inhabitants of the Romagna valleys and is a symbol of this territory and its genuine people. This sausage is very different from the classic one: its color is dark and the dough is flavored and flavored with salt, pepper, red wine and garlic.
Nowadays it is not only the Romagnoli who appreciate this sausage, which has obtained the Slow Food Presidium. That spicy and “crazy” flavor is enhanced by grilled cooking and goes very well with full-bodied and red wines, such as Sangiovese. The crazy sausage of the origins, produced according to tradition, is found only in a few centers of the Tuscan Romagna and certainly can be savored in the towns of Bagno di Romagna, San Piero in Bagno and Santa Sofia
RECIPE OF SALSICCIA MATTA
Preparation
For its preparation use pieces of pork waste, such as the third cut, the lungs, kidneys, tripe, spleen, rind and a bit of lard. Then chop the various ingredients as finely as possible, then season with salt, pepper, garlic, nutmeg and orange peel. Finally, sauté the sausage in the natural casing, washed with white, red or cooked wine
