Umbrian Pork Sausage

Preparation info

  • Makes eight

    4 inch

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This recipe came into being because we were doing a special regional menu in honor of Umbria and I was feeling sad because I couldn’t get hold of any of the truffles for which Umbria is so famous. I scanned my cookbooks for inspiration and stumbled upon a recipe for salsiccia all’uva, or sausage with grapes, and another for coppa seasoned with orange peel and spices. I don’t remember what possessed me to add the pine nuts, except that I suspected that the combination would taste good and sound appealing on the menu as well. We didn’t have grapes, so we substituted raisins plumped in hot water. The other ingredients were added for contrast and crunch. So, true confession time, this is not a real Umbrian sausage. A composite of Umbrian tastes, the invention is pure Square One.