Salsiccia Di Vitello Recipe
Ground veal seasoned with chili piquin, rosemary
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Ingredients
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Sausage mixture
Finishing & serving
Method
Sausage mixture
- 1
Chill equipment
Place the bowl (metal or glass) and the blade/attachment you will use to mix in the refrigerator or freezer for 10 minutes. Keeping meat cold improves texture and safety.
- 2
Prepare aromatics
Finely mince the fresh rosemary leaves until almost paste-like. Peel and finely grate or mince the garlic. Lightly crush the fennel seeds with the flat of a knife or a mortar and pestle. Crush the dried chili piquín to a coarse powder if not already crushed.
- 3
- 4
Add cold water and mix
Pour the ice water over the seasoned meat. Using clean hands or a stand mixer with paddle attachment on low, mix for 2–3 minutes until ingredients are evenly distributed and the mixture becomes slightly sticky and cohesive. If mixing by hand, fold and press repeatedly to develop a unified texture; do not overheat the meat.
- 5
Rest and adjust seasoning
Cover the mixture and refrigerate for 30–60 minutes to let flavors meld and the texture firm up. After resting, form a small 1½-inch patty and pan-fry a test piece: cook 2 minutes per side in a hot skillet with a little oil until cooked through, taste for salt and heat. Adjust seasoning of the bulk mixture if needed.
Cooking & serving
- 6
Form patties or roasts
Decide how to serve: for salsiccia patties, portion the mixture into 8 equal pieces (about 125 g / 4.4 oz each) and gently shape into ¾–1 inch thick patties, taking care not to overwork. For longer sausage-style logs, shape into 4 logs about 12 cm long and 3 cm thick, or stuff into casings if desired and equipped.
- 7
Cook
Heat a large skillet over medium-high heat and add the olive oil. When shimmering, add patties or logs without crowding. Cook patties 3–4 minutes per side, pressing gently once to ensure contact, until an internal temperature of 72°C (162°F) is reached and juices run clear. For logs or stuffed casings, rotate to brown evenly and cook to the same internal temperature (use an instant-read thermometer). Reduce heat to medium if exterior browns too quickly.
- 8
Rest
Transfer cooked salsiccia to a plate, tent loosely with foil, and rest 5 minutes to let juices redistribute.
- 9
Serve
Serve warm garnished with rosemary sprigs and lemon wedges on the side. Offer crusty bread or polenta alongside. Leftovers can be refrigerated in an airtight container for up to 3 days.
