Meats and Sausages
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.
| 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.
The sausage is made with Grana Padano, Parmigiano Reggiano or parmesan cheese.
