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Yield: 4 Pounds
| 4 | | Feet medium hog casings |
| 3½ | lb | Lean pork butt, cubed |
| ½ | lb | Pork fat, cubed |
| 1 | cups | Grated Parmesan cheese |
| ½ | teaspoon | Freshly ground nutmeg |
| ½ | teaspoon | Finely ground coriander |
| 1 | teaspoon | Grated lemon peel |
| 1 | teaspoon | Grated orange peel |
| 1 | teaspoon | Finely ground black pepper |
| 1 | cl | Garlic, very finely chopped |
| 1½ | teaspoon | Salt, or to taste |
| ½ | cups | Dry vermouth |
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Grind pork and fat together through the fine disk and mix with remaining ingredients. Prepare casings, stuff and twist off into 8-10" lengths. Separate the links and allow them to dry in a cool place 2-3 hours. Refrigerate and use within two or three days or freeze. The flavor of the
Your Luganega is ready. Bon appetit!
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