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.

Pork shoulder, belly, pork trimmings850 g1.88 lb
Parmigiano cheese, grated50 g2 oz
Marsala wine50 ml2 oz fl
Chicken or beef broth50 ml2 oz fl
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
White pepper1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Cinnamon0.3 g1/8 tsp
  1. Grind pork through 3/8” (10 mm) plate.
  2. Mix ground pork with salt until sticky. Mix spices with broth. Pour spices and wine over meat. Add grated cheese and mix all together.
  3. Stuff into sheep or small diameter hog casings. Leave in a continuous coil or divide into links.
  4. Cook before serving.
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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