Luganega and sausage: what are the differences?


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Although often used as synonyms, sausage And sausage not only the same thing: or rather, a sausage can be a luganega or not, while a luganega is always a sausage. These are two terms that in some areas of Italy they come overlapping, creating confusion: but luganega is essentially a type of sausagewhile the term sausage indicates a more generic product.

Luganega sausage: characteristics compared

The word sausage It is a more generic term that indicates a stuffed made with meat minced or chopped with a knife, usually pork but not always, flavoured and stuffed into natural or artificial casing. The sausage, whether fresh or seasonedis found in many variations regional and national: in addition to the luganega, the famous cervellatine Neapolitan, Norcia sausages, sausages valances, the greens Milanese, the Caserta or Sicilian black pork sausage. But also in many foreign kitchens there are sausages made with very different ingredients and seasonings, to be cooked or eaten as they are.

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There sausage can be considered a typology Of sausagewith specific characteristics linked to its origin and geographical spread. The main difference lies in the shape, size and, often, a slightly more delicate aroma. It is a product with a fascinating historywhich led her to become a symbol of Northern Italian sausageseven though having Southern roots. Its origins, in fact, date back to Lucania (the ancient region that included part of Basilicata, Campania and Calabria), from which it takes its name.

How to use luganega

Luganega, with its intense flavour and versatility, is a highly appreciated ingredient in Italian cuisine, especially in the North of the country. Luganega grilled or on the grill is a classic that allows the sausage to release all its aroma and can be enjoyed as second course, accompanied by potatoes, grilled vegetables, a fresh salad or in a sandwich.

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You can fry the luganega with onion and add a glass of white wine to blend: it is an excellent condiment for pasta, like the noodles oh paccheri. Luganega is a perfect ingredient to enrich the risottos, as in the Monza risotto recipeor the polentaa classic of Lombard cuisine. A typical Milanese dish he wants it together with cabbage and pork ribs.

Luganega is often made baked with potatoesaccompanied by other vegetables such as onions, carrots and rosemarybut also steamed with legumes such as beans or lentils, or with tomato, rosemary and bay leaves.

Can you eat raw luganega?

Although some sausages, such as cured or smoked ones, can be eaten raw as they have undergone specific processes that guarantee their food safety, fresh luganegaas it is sold in the butcher’s shop, always requires cooking. Why is it not eaten raw? Because of rhealth and hygiene issues: Raw meat may contain pathogenic bacteria that can cause food poisoning. Fresh luganega does not undergo treatments that eliminate potentially harmful bacteria: you can make sure you eliminate them only through cooking.



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