Homemade Italian Luganega Bratwurst
Pane-Bistecca
The Romans actually gave the Luganega its name, even though it is not a Roman invention. The Basilica region in Italy was then known as Lucania and this is where this sausage comes from.
Today, this sausage can be found all over Italy, but it is said to be best in Lombardy, where it is used in risottos. I use it in Tomato sauce, instead of minced beef.
And I dared to make this sausage myself for my sweetheart’s birthday. He likes sausages and he likes them spicy! And as there are always restaurant and deli owners and chefs at our parties, I always must come up with something unusual to serve up. The Luganega was a great success!
And I dared to make this sausage myself for my sweetheart’s birthday. He likes sausages and he likes them spicy! And as there are always restaurant and deli owners and chefs at our parties, I always must come up with something unusual to serve up. The Luganega was a great success!
Ingredients
For 4 Meter Sausages:
4.5 Meter natural Sausage Casing
3 kg Pork from the hind leg, not too fatty
500 g Pork Fat
1 tbsp Orange Zest
1 tbsp Lemon Zest
2 tsp Salt
1 tsp Pepper
½ tsp Koriander Pulver
1 tsp Fennel Seeds
½ tsp Nutmeg
1 tsp Chili
2 Garlic cloves, grated
60 ml dry Vermouth
200 g grated Parmesan
Instructions
1
Step 1
Soak the pork intestines – I cut them into 1.5 m lengths – in warm water for 20 minutes, then rinse well inside and out in lukewarm water. Place back in lukewarm water until ready to use.
2
Step 2
Cut the meat and fat into smaller cubes and freeze for approx. 30 minutes. Then pass through a grinder.
3
Step 3
Now mix the meat mixture well with all the other ingredients – except the casing – and knead with your hands.
4
Step 4
Push this mixture into the casing using the special filling spout.
5
Step 5
I put each piece of sausage into a snail and this is how we roast or grill them. To prevent them from falling apart when grilling, you can secure them with skewers.
6
Step 6
Then leave the sausages to dry in the fridge for 3 hours without covering them. You can make them 2 days in advance or freeze them.
Notes
The sausage needs to be cooked well because it is made from pork! (Inside temperature 70 C Degrees!)More Sausage recipes: Franconian Bratwurst, homemade cooked Bratwurst, spicy Swiss Pork bratwurst, Peppery Sausage, Sicilian Bratwurst, Pork bratwurst.
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