Name: Luganega (Beef Sausage)
Yield: Serves 8 to 10
Cuisine: Italian
Ingredients: 1 teaspoon ground coriander; 2 teaspoons freshly ground black pepper; 2 pounds boneless beef shoulder, finely ground; ½ pound beef kidney fat, finely ground; 1 tablespoon salt; 6 to 8 cloves garlic, finely minced; 2 eggs, lightly beaten, if making patties or meatballs; ½ teaspoon freshly grated nutmeg; ¼ teaspoon ground cloves; 1 cup dry white wine; 1 teaspoon ground cinnamon; Olive oil for frying; 1 tablespoon cracked black peppercorns

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Cucina Ebraica

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