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Fresh pork sausages (lugenega) with parmesan
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Prep Time:
120 minutes
Cook Time:
Total Time:
120 minutes
Northern Italian-style pork sausages, perfect for slicing and cooking to perfection.
Ingredients:
  • 1kg boned pork shoulder or 1kg pork mince
  • 35g (1/3 cup) finely grated parmesan
  • 2 garlic cloves, finely chopped
  • 1.20 gm salt
  • 2 tsp ground white pepper
  • 4 1m lengths thin natural (pork or lamb) sausage casings
Instructions:
  • Utilize the boneless pork shoulder to create your homemade mince following step 1 of the related recipe, or opt for pre-made mince as an alternative.
  • Combine mince, parmesan, garlic, salt, and pepper in a large ceramic, stainless steel, or glass bowl. Mix with hands until evenly combined. Divide mixture into four portions and place on a large plate. Cover and refrigerate as you prepare the casings by soaking them in cold water for 1 hour.
  • Find the opening at one end of a casing. Rinse under cold water, cutting where needed. Repeat with remaining casings. Place a medium (about 1.3cm diameter) round plastic piping nozzle in a clean piping bag. Gently slide one casing over the end of the nozzle. Hold the casing in one hand, push it onto the nozzle with your thumb and forefinger, leaving about 5cm loose at the end.
  • Set up a wire rack over a baking tray. Fill half of the mince mixture into a piping bag and twist the top. With one hand on the bag, hold the casing on the nozzle with the other hand. Gently squeeze to fill 2-3cm of casing, push out air, and tie a knot. Repeat until casing is filled, releasing slowly. Reload bag with remaining mixture to complete filling.
  • Peel off any remaining casing from the nozzle with care. Use your fingers to evenly distribute the filling for a uniform sausage thickness. Remove any air from the casing, tie a knot, then lay the sausage flat. Prick any air bubbles using a small pin and gently press out the air. Chill in the fridge. Repeat process with the remaining casings and mince mixture.
  • Begin twisting the sausage at 18cm intervals to create links. Repeat the process with the rest of the sausages. Transfer the links to a wire rack and refrigerate, uncovered, overnight to dry out the skins. Once dried, they are ready to be cooked. Store in the fridge or freezer as directed.

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