Luganega Sausage
 
Prep time
Cook time
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This classic Italian pork sausage is delicately flavoured with citrus, coriander seed, nutmeg and dry vermouth. Eat it straight up, or use it in any recipe you'd normally make with a mild Italian sausage, such as risotto or pasta.
Author:
Recipe type: Main
Serves: 15
Ingredients
  • 4 feet natural sausage casing
  • 4 lbs fatty pork shoulder
  • 1 cup grated Parmesan
  • 1½ tsp kosher salt
  • 1 tsp grated lemon zest
  • 1 tsp grated orange zest
  • 1 tsp fresh ground black pepper
  • 1 tsp ground coriander seed
  • ½ tsp fresh grated nutmeg
  • 2 cloves garlic, minced
  • ½ cup dry vermouth
Instructions
  1. Place the casings in a large bowl of water to soak.
  2. Cut the pork shoulder into 1" cubes, trimming off gristle, bone and silverskin.
  3. In a large mixing bowl, combine the pork with Parmesan, salt, citrus zest, pepper, coriander, nutmeg and garlic, and mix until the meat is well-coated with seasonings. Chill for at least 30 minutes in the freezer, or until meat and fat feel fairly firm to the touch.
  4. Using the fine die, grind the meat into a stand mixer bowl which has been set into a large bowl of ice water.
  5. Using a stand mixer fitted with a paddle attachment, mix the sausage meat on low speed. Slowly pour in the vermouth while mixing, and continue for about 2 minutes, or until the liquid is completely incorporated. The sausage filling should feel slightly sticky to the touch.
  6. Pan-fry a small test piece of sausage meat and adjust seasoning if necessary.
  7. Slip the soaked and cleaned casings onto the feed tube for your sausage stuffer. Stuff the sausage filling into the casings, being careful not to overfill or to create too many air pockets as you go.
  8. Using a sterilized needle, prick any air pockets that may have gotten trapped inside the sausage. then twist into 8" to 10" links. Drape the links on wooden dowels to dry for 30 minutes, then transfer to the refrigerator until ready to eat. Sausages will keep for up to 3 days, or in the freezer for up to 6 months.
  9. To cook, broil or poach the sausages for 20-25 minutes or until firm and cooked all the way through.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/foodbuzz-24x24-sausage-travaganza/