Label
All
0
Clear all filters

Umbrian Pork Sausage

Rate this recipe

Preparation info
  • Makes eight

    4 inch

    sausages
    • Difficulty

      Easy

Appears in

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 tas

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title