Recipes, Sausage Recipes

Luganega sausage, farro & porcini

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Luganega sausage derive its name from Lucania, the ancient name of today’s Basilicata, but the sausage has gradually migrated towards the north. It is now available all over Italy, but more so at higher latitudes, and is celebrated in the Veneto. This version, seasoned with the earthy undertones of porcini, is perfect for autumn. Farro, simmered but retaining a little bite, with the addition of fresh porcini mushrooms and finished with tarragon makes a delicious foil for the sausage

Luganega Sausage on a spelt risotto, served on a pale blue plate. Two portions.

Serves 4

Ingredients

Shop the ingredients

Directions

For the sausage:

  1. Remove the Luganega sausage from its packaging and pat dry with kitchen paper.
  2. To cook the sausage, heat a barbecue, griddle pan or cast-iron frying pan till medium-hot, then grill or sauté for around 3-4 minutes per side. Time the cooking of the sausage to coincide with the farro and porcini.

For the farro and porcini:

  1. Give the farro a good rinse under cold running water, then drain and transfer to a suitable saucepan. Add the carrot, onion and bay leaf, and enough cold water to sit 1-inch above the top of the farro.
  2. Place on a high heat, and bring to a boil, then lower the heat to a simmer, skim off any foam that has risen to the surface, and cook for 25-30 minutes, until nearly tender, but still with too firm a bite to make pleasant eating. Season to taste with salt, the drain the farro, reserving the cooking liquor. Remove and discard the onion, carrot & bay.
  3. Meanwhile, chop the porcini into 1cm or so chunks. Heat a wide, heavy based frying pan on a high heat, then add the oil, and half the butter. Add the porcini, season well with salt & pepper, and saute until golden brown on all sides.
  4. Add the garlic, and let it just start to sizzle, then add a little (perhaps 100ml) of the farro cooking liquor, and the drained farro. Lower the heat, and cook both together for 5-10 minutes, until the farro has softened, but not turned mushy, and the cooking liquor has been absorbed. If the farro is still too firm, simply add a little extra liquor, and continue cooking.
  5. When ready, take the pan from the heat, add the remaining butter & tarragon, and stir with vigour. Season to taste with salt & pepper, and eat with the sausage.

The Italian phrase Bocca al lupo means "Into the wolf’s mouth, and is commonly used to wish somebody good luck. Luck is not something that chef and restaurateur Jacob Kenedy needs much of. After a stint at Moro, London, a fabulous North African and Spanish tapas restaurant; and a wonderful opportunity at acclaimed Boulevard, San Francisco, Jacob emerged an accomplished, creative and entrepreneurial chef. Jacob’s fascination with Italian cuisine led to his 2008 partnership with Victor Hugo, and the launch of Bocca di Lupo on to the London food scene, which it took by storm. It has a touch of glamour, but is a family business and a simple trattoria at its core. Guests can bring their dogs, perch at the counter, and feast on a range of beautiful small plates. This is humble, rustic, provincial Italian fare at its best. Jacob has created one of the finest restaurants in London, an honest dining experience, and a feast for the senses.