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Luganega Sausage

This beautiful fresh Italian sausage is simple to make and packs some serious flavor. I especially love the Umami finish this sausage delivers. Eat it by itself or toss it into a ragu, either way it’s going to be delicious.

Follow basic sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Chill your meat to below 34f or 1c before grinding.
  3. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
  4. Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
  5. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

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4 from 5 votes

Luganega Sausage

A delicious fresh Italian Sausage that's packing Serious Flavor
Prep Time45 minutes
Cook Time8 minutes
1 day
Total Time1 day 53 minutes
How much do you want to make? 1000 grams

Ingredients

Instructions

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
  • Grind your very chilled meat on a fine plate (4.5mm)
  • Mix the chilled meat, spices, parmesan cheese any liquids till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
  • Stuff your sausage into it's casing. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
  • This sausage is traditionally left in a coil but if you want to link it up that cool.
  • Cook your sausage to an internal of 155f (68c)

Storage Instructions

  • Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
  • You can also place these sausages in a vacuum sealed bag and freeze for later.

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