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Receta Luganiga Sausage In Red Wine ( Luganiga Al Vino Rosso)

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Raciónes: 4

Ingredientes

Cost per serving $0.37 view details

Direcciones

  1. Take the sausage and coil it tightly into a spiral.
  2. Fix some long cocktail sticks through the diameter of the sausage so which it is held solid and can be turned without breaking.
  3. Make the spiral as large as your frying pan.
  4. Heat the oil in the frying pan and fry the sausage for 5 min on a high heat on one side. Then turn it over lower the flame and cook for another 5 min.
  5. Add in the wine that will give a lovely flavour to the sausage and place the rosemary sprigs in between the rings.
  6. Cook till the wine evapourates about another 5 min ensuring both sides are golden.
  7. Remove the sausage and place on a preheated serving plate.
  8. Keep the pan on the heat de glaze with the stock and pour this over the sausage.
  9. Serve with Bietole Brasate (qv).
  10. This together with Pizzoccheri (qv) is what I prepared for the fashion students of the Carlo Secoli Institute in Milan on the day of their endofyear exams. It was a welcome break on a very tense day. They devoured everything within 10 min! Luganiga is an endless pork sausage that you can buy by the metre in Itay. You can use 100% pork sausage if you can get it instead. In the winter luganiga can be served cooked in a tomato sauce with polenta.
  11. Serves 4

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Nutrition Facts

Amount Per Serving %DV
Serving Size 26g
Recipe makes 4 servings
Calories 75  
Calories from Fat 62 83%
Total Fat 7.02g 9%
Saturated Fat 1.06g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 26mg 1%
Potassium 34mg 1%
Total Carbs 1.35g 0%
Dietary Fiber 0.7g 2%
Sugars 0.07g 0%
Protein 0.17g 0%
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