Luganega sausage takes its name from Lucania, the ancient region now known as Basilicata, though it has long since made its way north. This Luganega sausage recipe, seasoned with the earthy richness of porcini mushrooms, is ideal for autumn.
At Bocca di Lupo, we tend to serve Luganega sausage with a stew of farro (emmer, similar to spelt) and roasted fresh porcini mushrooms, finished with a little tarragon.
The sausage has a wonderful depth and an unmistakably autumnal complexion, making it delicious in so many dishes. Whilst the sausage is enjoyed across Italy, it’s particularly celebrated in the Veneto region. The farro, simmered to maintain a slight bite, and the combination of fresh porcini and tarragon, create the perfect foil for this rustic sausage.
This recipe is by Jacob Kenedy, written exclusively for Swaledale Butchers to showcase our collaboration on the Luganega Sausage.
Serves: 4
Prep time: 27 minutes
Cook time: 30 minutes
Ingredients
Method
For the Sausage
- Remove the Luganega sausage from its packaging and pat it dry with kitchen paper.
- To cook the sausage, heat a barbecue, griddle pan, or cast-iron frying pan until medium-hot. Grill or sauté the sausage for approximately 3–4 minutes on each side, until nicely browned and cooked through. Time the cooking of the sausage so it finishes alongside the farro and porcini.
For the Farro and Porcini
- Give the farro a good rinse under cold running water, then drain and transfer to a saucepan. Add the carrot, onion, and bay leaf, along with enough cold water to cover the farro by about an inch.
- Place the saucepan over high heat and bring to the boil. Once boiling, reduce the heat to a simmer, skimming off any foam that rises to the surface. Cook the farro for 25–30 minutes, until nearly tender but still slightly too firm to eat. Season with salt to taste, then drain the farro, reserving the cooking liquid. Remove and discard the onion, carrot, and bay leaf.
- Meanwhile, chop the porcini into roughly 1cm chunks. Heat a wide, heavy-based frying pan over high heat, then add the oil and half of the butter. Add the porcini, season generously with salt and pepper, and sauté until golden brown on all sides.
- Add the garlic and let it begin to sizzle before pouring in about 100ml of the reserved farro cooking liquid, followed by the drained farro. Lower the heat and cook for 5–10 minutes, allowing the farro to soften without becoming mushy, and letting the liquid absorb. If the farro is still too firm, simply add more cooking liquid and continue cooking.
- Once ready, remove the pan from the heat, stir in the remaining butter and tarragon, and mix vigorously. Adjust the seasoning with salt and pepper, then serve alongside the sausage.
