Salsiccia sotto sugna di Vairano Patenora

Ingredients

• 500g (1.1 lb) sausages 500g (1.1 lb) sausages
• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 125g (4.4 oz) lard, chilled and cubed 125g (4.4 oz) lard, chilled and cubed
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 30g (total), 12g (saturated)
• Carbohydrates: 25g (total), 1g (sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the flour, salt, dried rosemary, dried thyme, dried oregano, and black pepper.
3. 3.
   Add the chilled lard to the bowl and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
4. 4.
   Gradually add the cold water, a little at a time, and mix until the dough comes together.
5. 5.
   Turn the dough out onto a lightly floured surface and knead it gently until smooth.
6. 6.
   Roll out the dough into a rectangle large enough to wrap around the sausages.
7. 7.
   Place the sausages on the dough and wrap them tightly, sealing the edges.
8. 8.
   Transfer the wrapped sausages to a baking dish and bake for 30-35 minutes, or until the crust is golden brown and the sausages are cooked through.
9. 9.
   Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Lard — Make sure the lard is chilled and cubed before incorporating it into the dough. This will help create a flaky crust.

Tips & Tricks

• For a spicier version, use hot Italian sausages instead of mild.
• Serve the Salsiccia sotto sugna di Vairano Patenora with a side of tangy mustard for an extra kick.
• Experiment with different herbs and spices in the dough to customize the flavor to your liking.
• If you prefer a lighter crust, you can substitute half of the lard with butter.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven for a few minutes to restore the crispiness.

Serving advice

Slice the Salsiccia sotto sugna di Vairano Patenora into thick pieces and serve it warm. Accompany it with a side of crusty bread to soak up the flavorful juices.

Presentation advice

Arrange the sliced Salsiccia sotto sugna di Vairano Patenora on a platter, allowing the golden crust to be visible. Garnish with fresh herbs, such as rosemary or thyme, for an appealing presentation.