Sausage from Lucca, or La Salsiccia di Lucca: One of the advantages of having a former butcher as a father-in-law is that he knows where to get first-rate sausages.
After all, he wanted to sell only the best. And even though he has retired, his suppliers are still in business. Not all are as lucky, however. This fresh Tuscan sausage recipe from Lucca is quite good.
- 2 1/4 pounds (1 k) pork, 70% of which should be lean meat, and the remainder fat
- 1 clove garlic, peeled
- An ounce (25 g) fine-grained sea salt—this should be about a tablespoon
- a teaspoon of pork spices (a mixture of cloves, cinnamon, nutmeg, and allspice)
- sausage casing
- a meat grinder with a nozzle you can slip the casing over
- Finely dice the meat, being careful to eliminate anything containing blood. Put the dice through a meat grinder, gather the ground meat into a bowl, and combine it with the remaining ingredients. Mix quite thoroughly.
- Slip the sausage casing over the nozzle of your grinder or sausage stuffer and stuff the casing; Cassandra Vivian warns not to overstuff the casing lest it split either immediately or in cooking.
- In any case, once you have finished stuffing the casing, tie the open end shut with string and tie the casing into links every 4-5 inches; you should obtain about 14-15 sausages. They can be cooked immediately but will benefit from 3-4 days worth of aging in a cool well-aired spot.
In addition to grilling or broiling, they make a nice stuffing for a roast chicken: peel a couple and slip them into the cavity. And they are wonderful with fagioli all'uccelletto, Tuscan tomatoey beans.