posted by SueA 08-11-98 1:30 PM
From a Jeff Smith-Frugal Gourmet book
Luganega
"Luganega is the mildest Italian sausage"
3 lb. lean pork butt, cubed
1 lb. pork fat, cubed
1 cup freshly grated Parmesan cheese
1/2 tsp. freshly grated nutmeg
1/2 tsp. finely ground coriander
1/2 tsp. grated lemon peel
1/2 tsp. grated orange peel
1 tsp. freshly fine-ground black pepper
1 small clove garlic, finely chopped
3 tsp. salt
1/2 cup dry vermouth
Prepare the casings. 4 feet medium hog casings
Grind the pork and fat together through the fine disk.
Sprinkle the remaining ingredients over the meat and mix well.
Stuff the mixture into casings (4 feet medium hog casings
if you want) and twist off into eight- or ten-inch links.
Separate the links and allow them to dry in a cool place for two or 3 hours.
Refrigerate and use with two or three days or wrap separately and freeze. (The flavor of the lemon and orange is intensified by freezing, so the sausage is best when used fresh.)