Pork Sausage of Lucania: Salsicce di Lucania

Total Time:
38 min
Prep:
20 min
Inactive:
8 min
Cook:
10 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 6 cloves garlic, peeled, crushed, and sliced
  • 1 piece fresh ginger, peeled, crushed, and finely chopped
  • 3 ounces pancetta, finely chopped
  • 2 1/2 pounds pork shoulder, ground
  • 8 ounces fresh pork fat, ground
  • 1/2 cup good red wine
  • 1/4 cup grappa
  • 1/2 teaspoon red pepper flakes
  • 2 1/2 teaspoons fine sea salt
  • 1/2 cup olive oil
  • 1 red onion, sliced
  • 1 bunch kale or collards, tough stalks removed and leaves cut into 1 1/2-inch slices
Directions
  • In a large bowl, combine the garlic, ginger, pancetta, pork, fat, wine, grappa, pepper flakes, and salt and mix well. Cover the bowl and refrigerate for several hours.

  • Heat the olive oil in a large, heavy-bottomed skillet.

  • Form ovals out of the mixture measuring 3 by 2-inches and quickly saute the sausages until dark golden brown on all sides, about 6 minutes. Remove the sausage from the pan.

  • Add onions to the pan and then the collards, tossing until fully wilted.


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