Dish

Salsiccia di polmone

Lung Sausage

Salsiccia di polmone is a unique sausage that is made with pork lung, along with other ingredients such as salt, pepper, and garlic. The sausage is typically grilled or pan-fried, and is often served as a main course with a side of vegetables or pasta. Salsiccia di polmone has a distinct flavor that is slightly gamey and smoky, and is a popular ingredient in many traditional Italian dishes.

European cuisine› Mediterranean cuisine› Italian cuisine

Sausage

Origins and history

Salsiccia di polmone is a traditional Italian sausage that has been made for centuries. It is often used in pasta dishes, such as spaghetti alla carbonara, and is also a common topping for pizza. The sausage is typically made with pork lung, but can also be made with other types of meat or a combination of meats.

Dietary considerations

Salsiccia di polmone is not suitable for vegetarians or those who do not eat pork. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of salsiccia di polmone, depending on the region of Italy where it is made. Some versions are spicier than others, and some are made with different types of meat or spices.

Presentation and garnishing

Salsiccia di polmone can be presented on a platter with a variety of side dishes, or served on a bed of pasta or vegetables. It can be garnished with fresh herbs or a sprinkle of Parmesan cheese.

Tips & Tricks

To prevent the sausage from sticking to the grill or pan, brush it with a little bit of oil before cooking. Be sure to cook the sausage thoroughly to avoid any risk of foodborne illness.

Side-dishes

Salsiccia di polmone pairs well with a variety of side dishes, including grilled vegetables, pasta, and potatoes. It can also be served with a side of bread or a salad.