Luganega di Monza

Luganega di Monza is an Italian sausage made with pork, cheese and wine. The sausage was first described in 1500 as the product of the northern city of Monza located in the Brianza region near Milan.

Calories: 300

Servings: 10

Prep time: 30 minutes

Cook time: 18 minutes

Nutritional information

Materials	Metric	US
Pork shoulder, belly, pork trimmings	850 g	1.88 lb
Parmigiano cheese, grated	50 g	2 oz
Marsala wine	50 ml	2 oz fl
Chicken or beef broth	50 ml	2 oz fl

Ingredients per 1000g (1 kg) of materials

Salt	15 g	2-1/2 tsp
White pepper	1.0 g	1/2 tsp
Nutmeg	0.5 g	1/4 tsp
Cinnamon	0.3 g	1/8 tsp

Instructions

Grind pork through 3/8” (10 mm) plate.
Mix ground pork with salt until sticky. Mix spices with broth. Pour spices and wine over meat. Add grated cheese and mix all together.
Stuff into sheep or small diameter hog casings. Leave in a continuous coil or divide into links.
Cook before serving.

Notes

The sausage is the main ingredient of the Monza Risotto which is a saffron colored rice with Lugenaga sausage and a gravy sauce. White rice is also used.
The sausage is made with Grana Padano, Parmigiano Reggiano or parmesan cheese.

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