Sardinian sausage recipe - Franco?

[jasonmolinari]

Hey, i'm looking for the recipe for a sardenian sausage. It's found everywhere in sardegna as "salsiccia fresca", and is often sold in bulk and used with malloreddus (the pasta shape of sardegna) and tomato sauce..

If i remember, Franco is Sardinian...hope he, or anyone else can help!

thanks
jason

[aris]

Yes, and he sells a Sardinian sausage mix I've bought it a few times and it is quite nice. I don't know the ingredients, but it does (or did, the second time I ordered it was missing) sun dried tomatoes, and pine nuts amongst other things.

[jasonmolinari]

Yes, and he sells a Sardinian sausage mix I've bought it a few times and it is quite nice. I don't know the ingredients, but it does (or did, the second time I ordered it was missing) sun dried tomatoes, and pine nuts amongst other things.

unfortunately i'm in the US, so ordering from him isn't easy, and what i'm looking for most definitely does NOT contain sun dried tomatoes or pine nuts.
It's mostly fennel seed, salt, pepper, and maybe a few other spices...
.

[aris]

Well, admittedly his description says:

A very special sausage, this is my grandmother's recipe from Sardinia, a simple blend of Italian sun dried tomatoes, whole pine nuts and our secret herb mix. . Recommended for pork sausage and excellent for making meatballs for pasta sauce.

I do recall now that it did have fennel seeds too, and his mix seemed to have a bit of dextrose in for good measure too

Why don't you try asking Len Poli - he's a nice chap and may well be able to give you some ideas.

http://home.pacbell.net/lpoli/

His e-mail link is on that page.

[jasonmolinari]

Well, admittedly his description says:

A very special sausage, this is my grandmother's recipe from Sardinia, a simple blend of Italian sun dried tomatoes, whole pine nuts and our secret herb mix. . Recommended for pork sausage and excellent for making meatballs for pasta sauce.

I do recall now that it did have fennel seeds too, and his mix seemed to have a bit of dextrose in for good measure too

Why don't you try asking Len Poli - he's a nice chap and may well be able to give you some ideas.

http://home.pacbell.net/lpoli/

His e-mail link is on that page.

Yup, thanks. Might shoot Len an email, was hoping a native Sardinian might know off hand though.

[aris]

Try mailing Franco directly - we don't see him on the forums here much any more.

[jasonmolinari]

Try mailing Franco directly - we don't see him on the forums here much any more.

ah thanks.