Luganega di Monza

Luganega di Monza is an Italian sausage fabricated with pork, cheese and wine. The sausage was aboriginal declared in 1500 as the artefact of the arctic burghal of Monza amid in the Brianza arena abreast 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 arena pork with alkali until sticky. Mix spices with broth. Cascade spices and wine over meat. Add grated cheese and mix all together.
  3. Stuff into sheep or baby bore hog casings. Leave in a connected braid or bisect into links.
  4. Cook afore serving.
The sausage is the capital additive of the Monza Risotto which is a saffron black rice with Lugenaga sausage and a gravy sauce. White rice is additionally used.
The sausage is fabricated with Grana Padano, Parmigiano Reggiano or parmesan cheese.

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