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.
- Clean and Sanitize all of your equipment.
- Chill your meat to below 34f or 1c before grinding.
- Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
- Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade) we used sheep casings 22-24mm for this recipe
- Potato Starch
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Hand Held Vacuum SealerHeavy Duty Kitchen Vacuum Sealer
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!!
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
2 Guys & A Cooler Amazon Storefront
Luganega Sausage
Ingredients
- 700 g lean pork
- 200 g pork belly
- 100 g pork back fat
- 15 g salt
- 6 g black pepper
- 2 g nutmeg
- 3 g red pepper flakes
- 6 g minced garlic
- 30 g potato starch
- 30 ml marsala wine or any dry red wine
- 60 ml water
- 30 g parmesan cheese grated
- 22-24mm sheep casings
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.
We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links, we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.