Luganega sausage recipe

subject: Luganega sausage
from: Jim Bailoni
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LUGANEGA TRENTINA

AMOUNTS FOR 10 KILOGRAMS 22 .05lbs

7 Kilograms of pork meat. 15.43lbs

3 Kilograms of beef (use the chuck, the foreshoulder: It is not good for doing steaks but is perfect for minced meat. And it's very good). 6.614 lbs

270 grams of white salt 9.524 ounces.

19 tbls 1 cup and 3 tablespoons

27 grams of ground pepper. .9524 ounces 2 tablespoons

25 grams of finely minced garlic. .8818 0 ounces 5 1/4 teaspoons

Mix well- the salt, the pepper and the garlic.

Spread the minced meat on a wide table.

Add slowly the mixture made of salt, pepper and garlic.

Mix all together using your fists (this is called "impugne').

Pile up the meat at the end of the table.

Spread again the meat using the fingers as a rake (this is called "sgrife'). Do this VERY GENTLY: Don't compress the meat, don't make clots!

Repeat the "impugne' and the "sgrife' 2 or 3 times.

Stuff the casing - the skin must result well stretched.

- Before you hung the luganeghe to dry, riddle the skin with thin holes (don't use a fork! A sharp needle would be perfect).

- Hung the luganeghe to dry in a room properly airy. If they dry too much rapidly the external layer will result parched while the core is still wettish. If they dry up too much slowly they will grow mouldy.

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4 feet medium (2-inch diameter) hog casings

3 1/2 pounds lean pork butt, cubed

1/2 pound pork fat, cubed

1 cup freshly grated Parmesan cheese

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon finely ground coriander

1 teaspoon grated lemon peel

1 teaspoon grated orange peel

1 teaspoon freshly fine ground black pepper

1 small clove garlic, very finely chopped

1 1/2 teaspoons salt, or to taste

1/2 cup dry vermouth

1. Prepare the casings

2. Grind the pork and fat together through the fine disk.

3. Sprinkle the remaining ingredients over the meat and mix well.

4. Stuff the mixture into casings and twist off into eight or ten inch lengths.

5. Separate the links and allow them to dry in a cool place for two or three hours.

6. Refrigerate and use within two or three days or freeze. The flavour of the lemon and orange is intensified by freezing the sausage so the sausage is best used fresh.