Umbrian Pork Sausage

Preparation info
  • Makes eight

    4 inch

    • Difficulty


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