Luganega

4 pounds

Ingredients

QuantityIngredient
4Feet medium hog casings
poundsLean pork butt, cubed
½poundsPork fat, cubed
1cupGrated Parmesan cheese
½teaspoonFreshly ground nutmeg
½teaspoonFinely ground coriander
1teaspoonGrated lemon peel
1teaspoonGrated orange peel
1teaspoonFinely ground black pepper
1cloveGarlic, very finely chopped
teaspoonSalt, or to taste
½cupDry vermouth

Directions

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

Submitted By CAROLYN SHAW On 12-03-94