Mazzafegato facts for kids

Mazzafegato (say "mah-tsah-FEH-gah-toh") is a special type of sausage made in central Italy. You can find it in regions like Tuscany, Umbria, and Marche. It's especially popular in the upper Tiber Valley, also known as Valtiberina, where some people call it sambudello.

Making Mazzafegato: How It's Done

Mazzafegato is made using a mix of meats, similar to other sausages. About 15% of the mix is pork liver or other parts of the pig. The rest comes from other cuts of meat.

Ingredients and Flavor

This sausage is seasoned with salt and pepper. Sometimes, garlic is added for extra taste. In the Umbria region, people often add pine nuts to their Mazzafegato.

Stuffing and Special Touches

The meat mixture is put into a small, thin casing. This casing is first cleaned and given flavor by washing it in warm wine. In the upper Marche region, especially around Camerte, Mazzafegato might have a little bit of orange peel or fennel flower.

Sweet and Unique Versions

There's also a sweet version of Mazzafegato, common in Umbria. This one includes small amounts of orange peel, sugar, and raisins. In the area of Fano, near Urbino, this sausage is known as salsiccia matta, which means "crazy sausage."

Traditional Making and Modern Times

Traditionally, Mazzafegato was made when families butchered pigs. It was a time when everyone would gather to make and eat this sausage together. People often grilled it and served it with wild green vegetables. Today, it's not made as much as it used to be. This is because its strong, unique flavor isn't as popular with everyone, so there isn't a big market for it anymore.

What "Mazzafegato" Means

The name "Mazzafegato" comes from Italian words. It means something like "killing liver" or "butchering liver" (from ammazza fegato). This name describes how the sausage uses liver as a main ingredient.