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I made a 3 kg batch of luganeca sausage this morning and I cooked a few links of the misfires for lunch. It been awhile since I prepared this recipe and I forgot how good it is. This the first time to use the traditional sheep casing. The formulation for the sausage includes pork shoulder, salt, parmigiano cheese, nutmeg, S&P, white wine and fresh rosemary and garlic.
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I made a 3 kg batch of luganeca sausage this morning and I cooked a few links of the misfires for lunch. It been awhile since I prepared this recipe and I forgot how good it is. This the first time to use the traditional sheep skin casing. The formulation for the sausage includes pork shoulder, salt, parmigiano cheese, nutmeg, S&P, white wine and fresh rosemary and garlic.
By liuzhou,
