Beef Sausage

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

As Jews were forbidden to eat pork, they developed a sausage made from beef. It is called luganega, related to lucanica, a sausage from Basilicata in the south. Arabic influence is revealed in the use of savory sweet spices. The flavorful mixture can be stuffed into well-washed beef sausage casings purchased from your butcher, but it is just as easy to shape the mixture into long sausages, wrap them in aluminum foil or plastic wrap, and refrigerate for up to 5 or 6 days. When