luganega

luganega

A lightly spiced variety of Italian pork sausage.
References in periodicals archive ?
SERVES 4 INGREDIENTS | 350g dried spelt spaghetti pasta | Salt and pepper | 60g pecorino cheese, freshly grated FOR THE SAUCE | 30g dried porcini | 3tbsp olive oil | 50g unsalted butter | 1 small onion, peeled and finely chopped | Half a fresh hot red chilli, finely chopped | 250g sausage (luganega), skin removed, meat crumbled | 100ml white wine | 2tbsp tomato paste, diluted in 2tbsp water | 1tbsp fresh rosemary needles METHOD 1 Soak the dried porcini for the sauce in hot water for 20 minutes, then drain, reserving the water, and chop.
1 small onion, peeled and finely chopped Half a fresh hot red chilli, finely chopped 250g sausage (luganega), skin removed, meat crumbled 100ml white wine
On Fresh Sausage Fridays, they also sell links to take home to cook, like ginger-chili salumi sausage, luganega with vermouth, and fennel sausage.
450g luganega sausage, skin removed (or pork chipolatas) ?
Other Primi dishes include rigatoni with lamb ragu and spiced ricotta, cassareccia with porcini and chicken ragu and shaved pecorino, and risotto Milanese with Luganega sausage.
Traditional Italian favourites like risotto and pasta have been given a new twist, with dishes like goats' cheese ravioli with pancetta and shallots; lemon and thyme risotto with grilled prawns and risotto Milanese with Luganega sausage, all now making an appearance.