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Ingredientes
- 675 gm luganiga sausage
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. red wine
- 2 sprg rosemary
- 2 Tbsp. stock
Direcciones
- Take the sausage and coil it tightly into a spiral.
- Fix some long cocktail sticks through the diameter of the sausage so which it is held solid and can be turned without breaking.
- Make the spiral as large as your frying pan.
- 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.
- Add in the wine that will give a lovely flavour to the sausage and place the rosemary sprigs in between the rings.
- Cook till the wine evapourates about another 5 min ensuring both sides are golden.
- Remove the sausage and place on a preheated serving plate.
- Keep the pan on the heat de glaze with the stock and pour this over the sausage.
- Serve with Bietole Brasate (qv).
- 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.
- 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% |
