Pronunciation: [loo-gah-NAY-gah]

A long, undivided, fresh pork sausage from northern Italy. It's best broiled or boiled; the cooked sausage can be added to everything from sauces to polenta.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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