Figatelli Fresh Sausage
The Figatelli is a Corsican sausage made of liver and pork and scented with cloves of garlic and spices. There are significant differences in the proportion of the liver according to whether it is located in Southern Corsica or Upper Corsica. There are many variations and the sausage can be made as fresh type that must be fully cooked before serving or a dry type which is ready to eat at any time though it was not cooked.
|Pork liver||350 g||0.77 lb|
|Pork shoulder||250 g||0.55 lb|
|Pork belly||350 g||0.77 lb|
|Pork blood||50 ml||1.4 oz fl|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||6.0 g||3 tsp|
|Red wine, sweet||60 ml||2 oz fl|
|Garlic||10 g||3 cloves|
|Cloves, ground||0.30 g||¼ tsp|
|Bay leaf, crushed||1||1|
- Soak smashed garlic in wine.
- Trim the meat and discard all sinews, gristle and connective tissue.
- Dice lean pork into small pieces and mix with blood. Dice liver into ½” (25 mm) cubes. Dice partially frozen fat into ¼” (6 mm) cubes. Mix lean pork with liver, soaked garlic and all spices. Add fat and mix again.
- Stuff firmly into 36 mm hog casings forming 2 feet long u-shaped loops.
- Cook before serving.
Figatelli can be enjoyed grilled, baked in the oven, served with lentils and a sauce. It is traditionally accompanied by pulenda (Corsican bread made from chestnut flour) and brocciu (cheese) in some areas. And of course a good bottle of Patrimonio, the famous Corsican wine.