Sweet Italian Sausage

[Robert H]

Been a busy week for me.Sunday and Monday I started a cured pork loin for an air cure and also put two capicolo to cure for my first umai dry cure.Have two bellies that will be coming out of a two week brine later in week.Today, I took one butt and the remainder of the two butts I got the capicola's from and made some sweet Italian sausage.These are my better half's favourite, so putting some bank in.I like them parboiled then browned in a skillet then simmered in pasta sauce.Got the recipe out of a sausage book many years ago.There is a lot of parmesean cheese in the recipe along with nutmeg, coriander, garlic, orange and lemon rind and vermouth.The fry test was yum so on to the stuffing.I like to pinwheel my sausage for the most part, but do package some in links.Mama should be happy.

 

[DanMcG]

That don't sound like the Italian sausage I make, but it sure sounds great!!....thanks for sharing it!!

 

[SmokinAl]

Yea same here, that's a far cry from my Italian sausage recipe.
But I'm always ready to try new things!
Al

 

[Robert H]

I like this version.....wife and kids love it.I love a nice hot Italian sausage more and will be making MY sausage next.This is not cheap to make....mostly because I will pay more for quality cheese and also for a better vermouth.I like it best with pasta.My sister ran an upscale Italian restaurant for about 10 years and I would make this for her as needed.She went through a lot of it.If I remember correct, it was called Lugenaga sausage.....not sure on the spelleing though.

 

[chopsaw]

Luganega , one of the first ones I ever made . It's a great sausage . The one I have is white wine , garlic , parmesan and oregano .

When I see " sweet " Italian makes me think fennel and anise .

 

[indaswamp]

NICE!

 

[Robert H]

Probably not recognized as traditional sweet Italian but I am pretty sure thats what it was labelled as in the book I found the recipe in, then explained with traditional name or vice versa.Wifey gave them two thumbs up, so I get my bank...lol

 

[Steve H]

Looks good!

 

[SmokyMose]

The Nutmeg makes me think German sausage. Whatever. It sounds interesting!
You wouldn't have the whole recipe to share, per chance :D

 

[chopsaw]

I have another " Italian " sausage that calls for caraway . It's so regional and word of mouth that the same type of sausage has different ingredients .

 

[ab canuck]

Wow that is an interesting sounding sausage, I would love to try a batch if your willing to share the details lol. About 5-6 weeks from now we will be starting to make our sausages. Great looking sausage!!!!

 

[Robert H]

No problem sharing the recipe.I still have the book I found the recipe in years ago but cant find it.Lucky the wife had it on her tablet.
For 4lbs..pork butt
1cup parmesean cheese (use quality cheese)(grated)
1/2 tsp nutmeg
1/2 tsp coriander
1tsp lemon rind grated
1tsp orange rind grated
1tsp fine pepper
1clove garlic
1 1/2 tsp salt
1/2 cup vermouth
I just use a cheese grater for the lemon and orange peel.Just grate a little past the colour of the fruit.I have used a little more garlic and also used more vermouth.Dont go over on the salt as the parmesean has salt in it.Mix well and it will be a little more work to blend it all by hand as the cheese will make it a bit pasty and somewhat stiffer.This is why I add a little more vermouth to keep it a little wetter.You could add a bit of ice water if you want.Let us all know if you make it and how you like it.

 

[Stuart Slater]

It looks fab!

 

[ab canuck]

Thx For posting this, I have it copied down and am going to try it this spring.

 

[indaswamp]

White or black pepper?

 

[DanMcG]

Thanks for the recipe, It's on my list

 

[Robert H]

I usually use fine black pepper but have used coarse ground.

 

[DanMcG]

Probably not recognized as traditional sweet Italian but I am pretty sure thats what it was labelled as in the book I found the recipe in, then explained with traditional name or vice versa.

Did a little research and you're making Luganega sausage from the southern region of Basilicata... Thanks again for sharing.

https://books.google.com/books?id=r...er lemon orange pepper sausage recipe&f=false

 

[Robert H]

No problem sharing.....if you make it I hope you like it or I am gonna duck and run lol.If you look at my reply at beginning of thread, I did identify as Lugenaga, not sure of the spelling though.I just call it sweet as thats how it was described in the recipe book I found it in.We are all lucky we can share all this stuff online these days....it really shortens the learning curve and we all get different things from it.We all win.....

 

[DanMcG]

If you look at my reply at beginning of thread, I did identify as Lugenaga, not sure of the spelling though.

Yes you did, and I totally missed it! :oops:
I'll be trying it soon and will let you know how it comes out....