Salsiccia Italian Sausage

15 min

2 min

4

Ingredients

Salsiccian Italian Sausages

8 Salsiccian Fennel Sausages

Fennel and Blood Orange Salad

150g Arugula

3 Blood Oranges

1-2 Fennel Bulbs

100g Walnuts

Homemade Dressing

1 Tbsp. Dijon Mustard

1 tsp. Honey

1 Tbsp. Walnut Oil

1 Tbsp Fruit Balsamic

Salt and Pepper

Salsiccia Italian Sausage

THE OTTO GRILL

PORK

DIRECT

This is Otto's declaration of love to the Salsiccia Sausages. With this simple recipe, the spicy flavors of the fennel sausage combined with a tasty fennel arugula salad, blood oranges and a homemade fresh dressing, come together in a big Salsiccian bang!

LET’S GO

 

 

PREPARATION

The Salsiccia Italian sausage specialty consists of fresh pork and bacon and is refined with aromatic herbs. Each region and village has its own special recipe, and, of course, praises it as the best. Italian sausages are an art in Italy and the Salsiccian sausages have made a name for themselves worldwide. Fennel is a classic Salciccia Italian sausage filling, giving the sausage a spicy and fine-dry freshness. Salsiccia can be roasted, cooked and of course grilled – so, it’s high time for you to try this rustic delicacy hot off the Otto Grill.

  1. Fennel Salad with Blood Oranges

    First, wash, drain and cut off the stems of the rocket lettuce. Peel two blood oranges and separate the slices. Then, wash the fennel and cut off the outer skin. Remove the hard stalk end as well as any core that is too hard to eat. Quarter the fennel tuber and cut finely at a slight angle.

  2. Salad Dressing Mix

    The salad dressing is a mix of spicy and sweet to complement the fennel. First, fix the mustard and honey in a small bowl. Then, squeeze the juice of half a blood orange into the mix. Add the fruit balsamic vinegar and stir. Lastly, add the walnut oil and finish off your salad dressing with salt and pepper to taste. Wait to dress your salad until the last moment. Keep everything in the fridge until it is time to serve.

  3. Salsiccia Italian Barbecue

    Preheat the Otto Grill for about three minutes at the highest level. Then, place the fennel dogs on the cool grill grate and insert into the grill at Meat-O-Meter level 1. Grill your Salsiccia sausages at medium temperature from all sides until they develop a golden brown color. Thanks to the top heat, you will achieve a perfectly even cooking and fine roasted aroma, emphasizing the herbal Italian sausage.
    Otto’s Grill Tip: Time how long it takes for the tops of your sausages to first reach a golden brown color (about 20-30 seconds). Then, turn the dogs 90° (a quarter-turn) and let them grill the same length. Repeat this step two more times to grill all sides evenly (a quarter-turn 4 times).
    Otto’s Option: You can also grill the fennel and add it to the Salsiccia Italian sausages as grilled vegetables.

 

GRILLING

  1. Grilling Strip Steaks

    First of all, grill the steaks at 1500°F at Meat-O-Meter stage 1. Once they have a nice brown crust, flip them and grill the other side too. We recommend to enjoy the NY Strips medium or even medium-rare. That’s why we wouldn’t grill them longer than two minutes on each side. Use a meat thermometer for the precise determination of the core temperature. Depending on your desired cooking level, let the steaks sit at the bottom of the grill with the burners turned off for a few more minutes. Learn more about the different cooking levels and how to achieve them with or without a thermometer with this little hand trick.

 

SERVING

  1. Arrange Your Salsiccian Plate

    Drizzle the dressing over the fennel orange salad and mix well together. Top the salad with blood orange fillets and walnuts – so your side salad is a real eye-catcher. Arrange together with the Italian fennel sausage and dig in.


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+1 (855) 505-5646

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