Hainanese-style Luganega Trevigiana

Ingredients

In this Hainanese adaptation of Luganega Trevigiana, we incorporate the distinct flavors of Hainan cuisine by infusing the Italian sausage with traditional Hainanese spices and herbs. The original Italian recipe is modified to include ingredients such as ginger, garlic, and shallots, which are commonly used in Hainanese cooking. This fusion creates a unique and exciting twist on the traditional Italian dish. We alse have the original recipe for Luganega Trevigiana, so you can check it out.

• 500g (1.1 lb) pork mince 500g (1.1 lb) pork mince
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 28g
• Fiber: 0g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the pork mince, minced garlic, grated ginger, chopped shallots, soy sauce, sugar, salt, and white pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into sausage links, approximately 10cm (4 inches) in length.
3. 3.
   Heat the vegetable oil in a frying pan over medium heat. Add the sausages and cook until browned on all sides, turning occasionally. This should take about 10-12 minutes.
4. 4.
   Once cooked, remove the sausages from the pan and let them rest for a few minutes before serving.
5. 5.
   Serve the Hainanese-style Luganega Trevigiana with steamed rice and a side of pickled vegetables for a complete and satisfying meal.

Treat your ingredients with care...

• Pork mince — Use lean pork mince for a healthier option. If desired, you can also substitute it with chicken or turkey mince for a lighter alternative.
• Ginger — Fresh ginger adds a vibrant flavor to the sausages. Make sure to grate it finely to evenly distribute the taste.
• Soy sauce — Opt for a low-sodium soy sauce if you prefer to reduce the overall salt content of the dish.

Tips & Tricks

• For a smoky flavor, you can grill the sausages instead of pan-frying them.
• Serve the Hainanese-style Luganega Trevigiana with a side of chili sauce or sambal for an extra kick of spice.
• If you prefer a milder taste, reduce the amount of white pepper used in the recipe.
• Make a larger batch of sausages and freeze them for future use. They can be easily reheated and enjoyed later.
• Experiment with different herbs and spices to customize the flavor profile of the sausages according to your preference.

Serving advice

Serve the Hainanese-style Luganega Trevigiana hot, alongside steamed rice and a side of pickled vegetables. Garnish with fresh herbs such as cilantro or spring onions for an added touch of freshness.

Presentation advice

Arrange the sausages neatly on a plate, placing them diagonally for an appealing visual presentation. Serve the steamed rice in a separate bowl or on a banana leaf for an authentic Hainanese touch. Add a pop of color by garnishing with a sprinkle of chopped spring onions or a few slices of red chili.