For the salsiccia dab meat dry. Cut the meat and lardo into small pieces. Turn through a mincer with a small perforated disc (approx. 4 mm). Wash the coriander, shake well dry and chop finely.
Crush the fennel in a mortar. Peel garlic and crush it finely. Knead meat-bacon mass, coriander, fennel, garlic, 1 tablespoon salt, 1⁄2 tsp. pepper, cloves, cinnamon and wine. Cover and leave to cool for at least 3 hours, preferably overnight.
Soak the seedling in lukewarm water for about 2 hours. Then rinse thoroughly inside and out. Carefully put one end of the string onto the sausage cornucopia attached to the mincer. Knot the other end of the string.
Pour in the sausage mixture, making sure that the string is filled evenly and not too full - no air bubbles should form. Twist off the filled string every 8-10 cm to form a sausage chain.
Leave to rest in a cold place for 3-4 hours. Then separate into individual sausages or pairs of sausages. Fry on the same day.
For the puree, peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash and halve the tomatoes. Sort, wash, shake dry and chop the rocket salad. Heat 1 tablespoon of oil in a frying pan.
Sauté the tomatoes briefly, fold in the arugula. Drain the potatoes. Add milk and butter and mash finely. Season to taste with salt and nutmeg. Fold in tomato-rocket salad mix.
In the meantime, heat 1 tablespoon of oil in a second pan. Fry the sausages in portions all around for about 6 minutes. Arrange everything.