This is such a treat to see, my Dad use to make Luganega when I was a kid, he pronounced it differently because of the dialect, his father was from the north La Spezia, but the rest of my family is from Sicily and Forgia, (provincia di Puglia), I remember him putting fresh onion and coarsely chopped garlic, and Parmigiano Reggiano, which was rare for him because he almost always used Pecorino Romano, they were so good, but I haven’t had them for maybe almost 45 years, thank you so much for posting this recipe and bringing me back to better days. 🇮🇹😎🇮🇹
Nutmeg, marsala and parmesan. Might make a pretty special salami too. Like the cooking method. Might leave a few parmesan chunks in with the grated. Nicely done! Doin it soon.
I’ve never had straight up Limburger cheese before but I have had the spread, my mom was German and the spread with I believe liverwierst spread and fresh sliced onions on bread was awesome
Thank you Eric !!! Following you since more than 2 years!!! I was introduce to your channel when looking around for sausage making …..since then i am waiting each year for this part of the season when it the Celebrating sausage 🎉🎉🎉 each year it a celebration for me looking at the different sausage from around the world . Thank you for having us into the celebration and the trip around the world of sausages 😊 keep doing a awesome work you educate us make us dream and travel !!!! Amen
Great video as usual Eric, will be adding this to the must make list from CS Series 04. Can I please suggest a recipe style that you may like to feature in the future - "Low Fat Saus". Know its a bit like oxymoron to mention low fat or low salt and sausage in same sentence but like many sausage freaks around the world I have often wondered how to do this. Appreciate all you efforts to broaden our skills and knowledge of sausage treats.
That is a very interesting sausage!! Supposedly a predated version of the luganea. Served up to the Roman gods during the Saturnalia festival in December.
@@2guysandacooler we searched and found a video on it by the channel Historical Italian Cooking. th-cam.com/video/_RKlzWk7Fic/w-d-xo.htmlsi=qPO1teV4vBP6Qx_7 He says the recipe is from Apicius' "De Re Coquinaria"
Luganega/lucanica is named after the Italian region of Lucania (today called Basilicata) in southern Italy. The ancient Romans discovered the natives (the Italic tribe known as the Lucani) of the region preserving their meat in the style of we call sausage. They copied this method and that’s why we have Italian sausage today. The Greeks also found the natives of Lucania/Basilicata using this method, hence the name used in their language.
Looks like a recipe I need to try Eric. I made the Cajun Green Onion sausage last weekend and it turned out great. So know I need to try a fresh sausage from this season. This could be the one. Cheers
I've made this for my Italian family gathering. I used it in my spaghetti sauce. My brother who was a professor at the CIA was very impressed. This is definitely one that I make often. Eric I see you like cheese in your sausage. I developed a 3 cheese Italian that is a big hit with my friends. I also love cheese in my sausages
Thank you for finding this very special and little known sausage: even among Italians. Just a quick note on the pronunciation, the tonic accent falls onto the first A, lugÁnega... Anyway, whatever may be your diction, a big thank you.
When I fried a patty that evening from the sausage left over in the stuffer, I thought it was the best sausage I have ever made. It was still good after I smoked it, just not as good. Love it though and may well make it again. Thanks
Luganega sounds a lot like a breakfast sausage with a little kick. (without the wine) If that is like the Portofino or whatever that is it should be great. Since Jende decided to have two giveaways do we need to enter again or are they using the same comments from the video? Oh well I'm enjoying sausage month anyway I'll probably try to make some of these without casings kind of like the Johnsonville grillers which can be pretty awesome anyway.
Interesting sausage, although it is not original recipe. In original recipes (because every region in north has its own) lots of taste comes from fennel or cumin seeds, there's no cheese and wine yes, but not Sicilian ones😅. We also dry age this sausage in pork casings and recipe is also slightly different then fresh luganega, and more like salame (nostrano, sorpresa) recipe. You're good in making dry age products, maybe you can try making luganega trentina? 😉 Cheers.
We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: th-cam.com/video/0S8SzS2hN9s/w-d-xo.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
After I have gone the loving mile to grind mix an stuff sausage I just have to go the extra mile to smoke it to get the full experience and pride to say the only thing to improve it would to tweak the ingredients.
Hey Eric, got a question for you. When I hunt, I make some sausage. I don't make that much sausage and don't have space for the whole equipment. I usually use my grinder that comes with horns for sausage making. What's your opinion on this? I mean, most of my venison goes into steaks, roasts and ground meat. Input? Thanks! Of course, a stuffer would be amazing, but my hunting gear consumes most of my resources.
Isn´t it a pittty that the channel do not publish ingredients quantities? I will dessucribe right now. Looks like a litttle mafia style forcing you to accept the use of my personal data in order to see the formula.....
@@2guysandacooler what is ridiculous is that when I try to follow the link your channel put to see the printable version of the recipe to see the actual quantities that are not specified inside the video I am requested to consent on giving access to my personal data for marketing purposes and sharing that data with other companies. And by the way I already unsuscribe myself. And found complete recipes from Davide Fantinati and Luigi from Toscana that of course do not include the disgusting idea of putting potato starch in the macinatto. Have a good day
Eugenio relax. You're going to give yourself a heart attack😂😂. You must live in the EU. Google has complied with the General Data Protection Regulation (GDPR), which applies to users in the European Economic Area (EEA) and the UK. This has nothing to do with me. What's super interesting is that most websites collect your personal data without your consent. This GDPR ruling allows you to select what personal data you allow the internet to collect. It has nothing to do with me. If you select to hide all of your personal data, you can still visit my always free site. No need to be rude about it.
This is such a treat to see, my Dad use to make Luganega when I was a kid, he pronounced it differently because of the dialect, his father was from the north La Spezia, but the rest of my family is from Sicily and Forgia, (provincia di Puglia), I remember him putting fresh onion and coarsely chopped garlic, and Parmigiano Reggiano, which was rare for him because he almost always used Pecorino Romano, they were so good, but I haven’t had them for maybe almost 45 years, thank you so much for posting this recipe and bringing me back to better days.
🇮🇹😎🇮🇹
How has this channel only got 185k subscribers?
I’d watch it even if I was a vegan.❤
Yes this is another one that I’ve GOT to make!!!❤️🔥❤️🔥❤️🔥
Nutmeg, marsala and parmesan. Might make a pretty special salami too. Like the cooking method. Might leave a few parmesan chunks in with the grated. Nicely done! Doin it soon.
So many sausages and so big of a waste line!!! 🤗 definitely going to be making most of these recipes over the remainder of the year.
Exactly!!!
I love wine in sausages! I will be trying this one. Thanks Eric!
I like this kind of sausage. Really nice equipment that you used. I have been using kitchen aid with pretty good luck.
My favorite way to cook sausage. Ive never used sheep casing, going to have to get some.
Can’t wait to try this one. The spicing sounds great!
It looks amazing, I'm looking forward to giving it a try. Thanks Eric!
Another interesting video. I'm getting overloaded with ideas
I’ve never had straight up Limburger cheese before but I have had the spread, my mom was German and the spread with I believe liverwierst spread and fresh sliced onions on bread was awesome
Thank you Eric !!! Following you since more than 2 years!!! I was introduce to your channel when looking around for sausage making …..since then i am waiting each year for this part of the season when it the Celebrating sausage 🎉🎉🎉 each year it a celebration for me looking at the different sausage from around the world . Thank you for having us into the celebration and the trip around the world of sausages 😊 keep doing a awesome work you educate us make us dream and travel !!!! Amen
Another sausage that looks great that I'm going to have to try.
Absolutely love this sausage and have not had it for years. Thank you to the recipe provider and Eric.
Thanks Eric, great show
Once again, a must try sausage.
Italy just has some great sausage recipes. Thanks for sharing it with us!
Thanks Eric another great sausage recipe 👍
This is my new favorite channel! ❤
I really enjoy watching you make sausage. Makes me want to try every recipe.
Will try with my antelope meat thanks for your ideas your channel is very special thanks😊
This channel has taking my sausage making to the next level. Thanks
Im gonna try it my uncle used to eat this all the time
ThankYou. I love the videos here because they are small batch sausages. God Bless and stay safe.
Thanks for the recipe. Need to try. Yum!
this is definitely a must due on my list thanks Eric 📂
Thanks for post this recipe Eric. We have been eating this sausage in a stew poured over polenta. Very nicely done.
Great video as usual Eric, will be adding this to the must make list from CS Series 04. Can I please suggest a recipe style that you may like to feature in the future - "Low Fat Saus". Know its a bit like oxymoron to mention low fat or low salt and sausage in same sentence but like many sausage freaks around the world I have often wondered how to do this. Appreciate all you efforts to broaden our skills and knowledge of sausage treats.
I ne very heard of this one, but I am ready to give it a try.
Another great video. I will be trying this one !
The ancient Romans had a sausage called lucanica, the Greeks have loukanika. There has to be a tasty history lesson in there somewhere.
That is a very interesting sausage!! Supposedly a predated version of the luganea. Served up to the Roman gods during the Saturnalia festival in December.
@@2guysandacooler we searched and found a video on it by the channel Historical Italian Cooking. th-cam.com/video/_RKlzWk7Fic/w-d-xo.htmlsi=qPO1teV4vBP6Qx_7 He says the recipe is from Apicius' "De Re Coquinaria"
Will have to give it a try.... Love the ingredients...
Luganega/lucanica is named after the Italian region of Lucania (today called Basilicata) in southern Italy. The ancient Romans discovered the natives (the Italic tribe known as the Lucani) of the region preserving their meat in the style of we call sausage. They copied this method and that’s why we have Italian sausage today.
The Greeks also found the natives of Lucania/Basilicata using this method, hence the name used in their language.
This sounds amazing.
I think the limburger sausage needs to be a thing on this channel. Please make it happen!
Oh that one sounds good!
OHHHH That looked YUMMY!
can't wait to try this one.
Looks like a recipe I need to try Eric. I made the Cajun Green Onion sausage last weekend and it turned out great. So know I need to try a fresh sausage from this season. This could be the one. Cheers
I will be making this one. Thanks
Excellent Eric
Another excellent video!
Excellent.
I've made this for my Italian family gathering. I used it in my spaghetti sauce. My brother who was a professor at the CIA was very impressed. This is definitely one that I make often.
Eric I see you like cheese in your sausage. I developed a 3 cheese Italian that is a big hit with my friends. I also love cheese in my sausages
recipe please
Excellent video and recipe. This is how I make mine but I add a bunch of fresh parsley to make it a parsley & cheese sausage.
Looks great
Thank you for finding this very special and little known sausage: even among Italians. Just a quick note on the pronunciation, the tonic accent falls onto the first A, lugÁnega... Anyway, whatever may be your diction, a big thank you.
great recipe
Another amazing recipe, thank you Eric 🙏🏻
Hi Eric, being Italian, I never heard of this type of Sauage, but this is my next fresh sausage to make this week with Sunday dinner.
You are going to LOVE it!!! So Good. Tomorrow's sausage is a winner as well!!
Great video. I linked up the Cajun Green Onion sausage today. Thank you so much.
nice!!!! tomorrow its showtime
When I fried a patty that evening from the sausage left over in the stuffer, I thought it was the best sausage I have ever made. It was still good after I smoked it, just not as good. Love it though and may well make it again. Thanks
Luganega sounds a lot like a breakfast sausage with a little kick. (without the wine) If that is like the Portofino or whatever that is it should be great. Since Jende decided to have two giveaways do we need to enter again or are they using the same comments from the video? Oh well I'm enjoying sausage month anyway I'll probably try to make some of these without casings kind of like the Johnsonville grillers which can be pretty awesome anyway.
Interesting sausage, although it is not original recipe. In original recipes (because every region in north has its own) lots of taste comes from fennel or cumin seeds, there's no cheese and wine yes, but not Sicilian ones😅. We also dry age this sausage in pork casings and recipe is also slightly different then fresh luganega, and more like salame (nostrano, sorpresa) recipe. You're good in making dry age products, maybe you can try making luganega trentina? 😉 Cheers.
We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter.
25 LB Electric Sausage Stuffer from The Sausage Maker: th-cam.com/video/0S8SzS2hN9s/w-d-xo.html
In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
After I have gone the loving mile to grind mix an stuff sausage I just have to go the extra mile to smoke it to get the full experience and pride to say the only thing to improve it would to tweak the ingredients.
That looks good. Nice and simple. How do you use it? Do you just eat it or can you add it to pasta or something?
Hell yeah, I love Limburger on liverwurst
This one will definitely go on the "to do" list 👍🏻
Looks like I will be busy this fall.
Sounds like it would pair well with an Alfredo sauce! How would you store unused portion if you don’t link it up?
HI Eric, enjoy your videos. Can you use the high Temp powder milk If you don't have potatoes starch.
Definitely different than what I have made
nice
Ever done a danish medisterpølse? Would love to see that.
Merci!
Thank You!!!
Hey Eric, got a question for you. When I hunt, I make some sausage. I don't make that much sausage and don't have space for the whole equipment. I usually use my grinder that comes with horns for sausage making. What's your opinion on this? I mean, most of my venison goes into steaks, roasts and ground meat. Input? Thanks! Of course, a stuffer would be amazing, but my hunting gear consumes most of my resources.
One more I’m going to make
Wondering if it would be good made with beef instead?
Is there ever a reason to do a double grind?
Hey Eric, why did you call it a fine ground sausages?
How do you clean your Bella Smoke generator? Mine get clogged when I feed it with pallets
Did you add a little baking soda to the water your casings were in?
yes. I use 1/2 tsp per 2 cups
👍😎👍
Are you gonna do any more sausage experiments like you did earlier this year?
like which ones?
Any of the ones that interest you. To the point where people need more of an understanding about.
Sure looks good I'll take a couple pounds LOL
It's not like you not to brown your sausage a bit more than that? Darn assistants.
That looks like cheap parm
Isn´t it a pittty that the channel do not publish ingredients quantities? I will dessucribe right now. Looks like a litttle mafia style forcing you to accept the use of my personal data in order to see the formula.....
What are you talking about. Every one of my recipes are published online for everyone to make for FREE.
@@2guysandacooler what is ridiculous is that when I try to follow the link your channel put to see the printable version of the recipe to see the actual quantities that are not specified inside the video I am requested to consent on giving access to my personal data for marketing purposes and sharing that data with other companies.
And by the way I already unsuscribe myself. And found complete recipes from Davide Fantinati and Luigi from Toscana that of course do not include the disgusting idea of putting potato starch in the macinatto.
Have a good day
Eugenio relax. You're going to give yourself a heart attack😂😂. You must live in the EU. Google has complied with the General Data Protection Regulation (GDPR), which applies to users in the European Economic Area (EEA) and the UK. This has nothing to do with me. What's super interesting is that most websites collect your personal data without your consent. This GDPR ruling allows you to select what personal data you allow the internet to collect. It has nothing to do with me. If you select to hide all of your personal data, you can still visit my always free site. No need to be rude about it.
Another great video....