2 pieces of Salsiccia Italiana Luganega 200 gr. vacuum packed.
Immediate Delivery. Sold by package. Weight is indicative and can vary + or – 10%
Salsiccia Italiana Luganega is the most ancient and best known of sausages. It is made from fresh meat, mostly pork, with scraps of pancetta and bits of pork neck. It is usually eaten grilled. In northern Italy, these sausages are flavored with pepper, cinnamon, white wine and garlic. In the south, however, the custom is to add touches of fennel, garlic, fresh chili pepper, bits of sun-dried tomato and sometimes pieces of caciocavallo cheese.
How To Cook Salsiccia Italiana Luganega
For better cooking, Salsiccia Luganega should be pierced with a toothpicks to allow the fat to drain out during cooking and to allow heat to penetrate into the core and prevent the skin from bursting. A fork should not be used, because the close-set holes a fork makes would encourage the skin to tear. Normally Salsiccia Italiana must be cooked for 7/8 minutes on barbecue.
How many kind of Salsiccia Italiana Luganega I can find?
The best way to enjoy Salsiccia Italiana Luganega is grilled, but it can also be served pan roasted, baked or stewed, or as an ingredient in more complex dishes such as cassoeula, a typical recipe in Lombardy. There are many varieties of Italian sausage, each with its own features: the luganiga from Lombardy is eaten stewed and served with vegetable sides like savoy cabbage or spinach, and Tuscan or Neapolitan salsiccia is best grilled or pan fried with turnip greens and broccoli. These sausages are often enjoyed cooked in a red sauce and accompanied by a dish of polenta. They can also be used as a topping for a dish of pasta or rice after being pan fried and crumbled.
How To Keep It Fresh
Italian sausages keep 2 weeks in the refrigerator wrapped in plastic wrap or kept in an airtight container. If vacuum packed, can keep in refrigeratos for one month.