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Old 13.05.2020, 18:32
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Re: "Italian sausage"

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I'm hoping someone can steer me in the right direction. I'm looking for either a sweet or spicy version of Italian sausage (a generic name that we use in the USA, not sure if it's used in the UK as well) available here in Switzerland. With so many different types of sausages available I've been at quite a loss and tried many of them only to be disappointed. The closest I've really gotten is Marguez sausage for a spicy Italian substitute.

Has anyone encountered any and if so what name does it go by?
Maybe salsiccia? In which case you can buy it from Gustini (see below). The first one that comes up would be the closest to the US version, I think: Salsiccia mit Fenchel (with Fennel). Unfortunately, the website doesn't have an English version. Buon appetito!

https://www.gustini.ch/catalogsearch...om_store=ch_de
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  #22  
Old 13.05.2020, 20:36
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Re: "Italian sausage"

in italy (and in ticino), there are many traditional pork sausages with that level of granularity.

But the shape and spicing varies by region.

The salsiccia ticinese or the luganiga are the swiss variants you can find here.

Luganighetta is spire-shaped and thin but it has a similar structure, just the spicing is more characteristic.

The salamella is more typically lombard but it also exists here.
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  #23  
Old 13.05.2020, 21:12
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Re: "Italian sausage"

US style "Italian sausage" does NOT exist in Italy, nor Ticino.

Been in Ticino 30 years, normally go to Italy several times a month, I know.

Tom
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  #24  
Old 14.05.2020, 17:30
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Re: "Italian sausage"

For all those still using this for their US "Italian" Sausage fix, I've found the easiest way is to just use the Bell grilling sausages (https://www.coopathome.ch/en/superma...eces/p/3150244). Slice them up to brown the meat as your recipe calls for then add fennel seeds (1/2 tsp per sausage), paprika (1/2 tsp per sausage), and cayenne (1/4 tsp per sausage). If you're going for the US hot Italian sausage just double the cayenne. I do this every time I make an American recipe that calls for Italian sausage. Happy cooking everyone and good luck with all those substitutes!
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Old 16.05.2020, 16:17
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Re: "Italian sausage"

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For all those still using this for their US "Italian" Sausage fix, I've found the easiest way is to just use the Bell grilling sausages (https://www.coopathome.ch/en/superma...eces/p/3150244). Slice them up to brown the meat as your recipe calls for then add fennel seeds (1/2 tsp per sausage), paprika (1/2 tsp per sausage), and cayenne (1/4 tsp per sausage). If you're going for the US hot Italian sausage just double the cayenne. I do this every time I make an American recipe that calls for Italian sausage. Happy cooking everyone and good luck with all those substitutes!
Just bumping this as it's sat in the moderation queue for a couple of days.
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  #26  
Old 16.05.2020, 16:31
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Re: "Italian sausage"

I use this recipe for US Italian spicy sausage which has worked well. Note that the servings are for 80 in the recipe but it can be adjusted on the recipe itself (I typically adjust it for 6 servings):

https://www.allrecipes.com/recipe/35...ckId=simslot_2
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