Title: Luganega
Categories: Makemeat
Yield: 4 Pounds

4		Feet medium hog casings
3 1/2	lb	Lean pork butt, cubed
1/2	lb	Pork fat, cubed
1	c	Grated Parmesan cheese
1/2	ts	Freshly ground nutmeg
1/2	ts	Finely ground coriander
1	ts	Grated lemon peel
1	ts	Grated orange peel
1	ts	Finely ground black pepper
1	cl	Garlic, very finely chopped
1 1/2	ts	Salt, or to taste
1/2	c	Dry vermouth

Grind pork and fat together through the fine disk and mix with remaining ingredients. Prepare casings, stuff and twist off into 8-10" lengths. Separate the links and allow them to dry in a cool place 2-3 hours. Refrigerate and use within two or three days or freeze. The flavor of the orange and lemon is intensified by freezing and is best used fresh.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw

previous

next