Homemade Luganega Sausage with Herbs and Garlic

Ingredients

• 2 pounds (900g) ground pork 2 pounds (900g) ground pork
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Natural hog casings (optional) Natural hog casings (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 28g (Total), 10g (Saturated)
• Carbohydrates: 2g (Total), 0g (Sugars)
• Protein: 24g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, minced garlic, chopped parsley, rosemary, thyme, fennel seeds, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   If using natural hog casings, rinse them thoroughly under cold water and soak them in warm water for about 30 minutes to soften.
3. 3.
   Attach a sausage stuffer to a meat grinder or use a sausage stuffer machine. Stuff the sausage mixture into the casings, twisting them into desired lengths (about 4-6 inches).
4. 4.
   If not using casings, shape the sausage mixture into patties or form it into logs wrapped in plastic wrap.
5. 5.
   To cook the Luganega sausage, heat a grill or a skillet over medium heat. Cook the sausages for about 15-20 minutes, turning occasionally, until they are browned and cooked through.
6. 6.
   Serve the Luganega sausage hot and enjoy it as a main dish or use it in various Italian recipes.

Treat your ingredients with care...

• Ground pork — Choose lean ground pork for a healthier option, or opt for a fattier cut for a juicier sausage.
• Fennel seeds — Toasting the fennel seeds before adding them to the mixture enhances their flavor. Simply heat them in a dry skillet over medium heat until fragrant, then grind them using a mortar and pestle or a spice grinder.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes to the sausage mixture.
• If you don't have access to natural hog casings, you can shape the sausage mixture into patties or logs without casings.
• To enhance the flavors, let the sausage mixture rest in the refrigerator for a few hours or overnight before cooking.
• Luganega sausage pairs well with grilled vegetables, roasted potatoes, or a fresh green salad.
• Leftover cooked Luganega sausage can be sliced and used in sandwiches or added to pasta dishes.

Serving advice

Serve the homemade Luganega sausage hot off the grill or skillet. Accompany it with a side of grilled vegetables, a dollop of mustard, and a slice of crusty Italian bread.

Presentation advice

Arrange the cooked Luganega sausages on a platter, garnished with fresh herbs such as parsley or rosemary. Serve them alongside colorful grilled vegetables for an appetizing and visually appealing presentation.