Mediterranean grilling pleasure: Spicy salsiccia meets aromatic fennel – perfectly accompanied by a full-bodied Primitivo from Apulia
This Italian grilled dish combines savoury salsiccia, a coarse pork sausage with fennel, with grilled fennel and fresh herbs. The combination of savoury sausage and aromatic vegetables is ideally complemented by a strong Primitivo wine from the Puglia region.
Ideal wine accompaniment: Primitivo (Italy, Puglia IGT)
The Primitivo from Apulia presents itself with intense flavours of dark berries, plums and a hint of spices. Its strong structure and velvety tannins harmonise perfectly with the spicy salsiccia and aromatic fennel. The wine’s fine acidity balances out the richness of the dish and ensures a well-rounded flavour experience.
Further wine recommendations:
Nero d’Avola (Italy, Sicilia DOC) This Sicilian classic impresses with ripe aromas of dark cherries, plums, black pepper and a hint of liquorice. Its round body and gently integrated tannins blend perfectly with the flavour of the grilled salsiccia. The typical sweet and spicy flavour of Nero d’Avola combines perfectly with the aniseed-like fennel and brings depth and Mediterranean warmth to the pairing. A wine with strength and charm for warm barbecue evenings.
Chianti Classico DOCG (Italy, Tuscany) A true Tuscan with pronounced acidity, fine-grained tannins and flavours of sour cherry, rosemary, forest floor and toasted wood. With its elegance and structure, the Chianti offers the perfect balance to the intense flavours of fennel and salsiccia. Particularly exciting: the connection between the herbal notes of the wine and the herbs used in the dish. A pairing that is both rustic and refined at the same time.
Barbera d’Alba DOCG (Italy, Piedmont) Barbera is a fresh, fruity red wine with flavours of sour cherry, raspberry and a floral touch. Its concise but finely dosed acidity brings vibrancy into play and cuts elegantly through the fat of the salsiccia. The tannins are soft and unobtrusive – ideal for a dish in which spices, fennel and roasted flavours are equally prominent. Perfect for connoisseurs who like things a little lighter but still flavourful.
Montepulciano d’Abruzzo DOC (Italy, Abruzzo) This powerful red wine has plenty of fruit, soft tannins and spicy nuances. Typical flavours of black cherry, cedar wood and Mediterranean herbs are reflected in the dish. Its warm, velvety texture complements the meaty salsiccia, while the pithy structure perfectly complements the grilled vegetables. A real feel-good pairing for lovers of savoury Italian cuisine.
Rosso di Montalcino DOC (Italy, Tuscany) Elegant, clear and yet powerful – Rosso di Montalcino offers aromas of ripe red berries, violets, tobacco and a slightly earthy note. Its fine acid structure and medium-bodied tannins accompany both the meatiness of the salsiccia and the delicate sweetness of the fennel with playful ease. A wine that does not push itself to the fore, but impresses with its depth and complexity. Ideal for an elegant BBQ experience with Italian flair.
The recipe:
Salsiccia vom Grill mit Fenchel und Kräutern
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Schneidebrett und Messer
- 1 Schüssel für Marinade
Ingredients
- 4 Salsiccia-Würste mit Fenchel
- 2 Fenchelknollen
- 2 EL Olivenöl
- 1 TL getrockneter Oregano
- 1 TL getrockneter Thymian
- Salz und Pfeffer nach Geschmack
Preparation
Vorbereitung:
- Fenchelknollen waschen, das Grün entfernen und in dünne Scheiben schneiden.
- In einer Schüssel Olivenöl, Oregano, Thymian, Salz und Pfeffer vermengen.
- Fenchelscheiben in der Marinade wenden und ca. 10 Minuten ziehen lassen.
Grillen:
- Grill oder Grillpfanne auf mittlere Hitze vorheizen.
- Salsiccia-Würste und marinierte Fenchelscheiben auf den Grill legen.
- Salsiccia ca. 10-12 Minuten grillen, dabei regelmäßig wenden.
- Fenchel ca. 5-7 Minuten grillen, bis er weich und leicht gebräunt ist.
Anrichten:
- Gegrillte Salsiccia und Fenchel auf Tellern anrichten und sofort servieren.
Empfohlene Beilagen:
- Ciabatta-Brot
- Tomaten-Mozzarella-Salat
- Gegrillte Paprika
