Pork Sausage of Lucania: Salsicce di Lucania

TOTAL TIME: 38 min
Prep: 20 min
Inactive Prep: 8 min
Cook: 10 min
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

  • 6 cloves garlic, peeled, crushed, and sliced
  • 1 piece fresh ginger, peeled, crushed, and finely chopped
  • 3 ounces pancetta, finely chopped
  • 2 1/2 pounds pork shoulder, ground
  • 8 ounces fresh pork fat, ground
  • 1/2 cup good red wine
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Directions

In a large bowl, combine the garlic, ginger, pancetta, pork, fat, wine, grappa, pepper flakes, and salt and mix well. Cover the bowl and refrigerate for several hours.

Heat the olive oil in a large, heavy-bottomed skillet.

Form ovals out of the mixture measuring 3 by 2-inches and quickly saute the sausages until dark golden brown on all sides, about 6 minutes. Remove the sausage from the pan.

Add onions to the pan and then the collards, tossing until fully wilted.

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