Cheese and Parsley Sausage Recipe: Crafting Delight article

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Barese Sausage Unveiled

 Unlocking the secrets of Barese Sausage, also known as Cheese and Parsley Sausage or Luganega. This flavorful delicacy hails from Southern Italy, particularly the regions of Puglia and Basilicata.

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The Many Names of Luganega

Barese Sausage, Cheese and Parsley Sausage, Lucanega, Lucania, or even “Shivulatz” – the confusion of names in the Italian-American culinary world.

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Grandpa's Influence

A nostalgic journey with Grandpa on Christmas Day 1978, whose culinary style and love for Luganega shaped the author’s cooking. A tribute to traditions passed down through generations.

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Luganega: A Taste of Basilicata

Originating from Basilicata, this coiled Italian pork uncured sausage was likely a coarse ground pork creation with spices for preservation. The region's influence and flavors resonate in every bite.

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Cheese and Parsley Delight

In the NY/NJ region, Luganega announces the arrival of summer. Wooden skewers crisscross to hold together the thin, succulent sausages filled with fresh parsley, grated Provolone or Pecorino, and ground black pepper.

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Grilling Tradition

The ritual of grilling Luganega, a cherished summer activity. The cheese and parsley-infused sausages, when cooked over charcoal, reveal a crisp, caramelized casing.

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Cooking Tips

Cooking Luganega to perfection in 15 minutes – a delicate balance between crisp casing and succulent insides. A cautionary note on avoiding overcooking for the best flavor.

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Serving Suggestions

Luganega's versatility shines – serve it with a drizzle of Extra Virgin Olive Oil and a touch of lemon. Enjoy it over a bed of greens, with roasted peppers, or stuffed into brick oven Italian loaves.

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Culinary Creativity

Think beyond grilling – Luganega can star in various dishes. Dice it up for pasta, stuff it into bread with roasted peppers, or roast it with potatoes, carrots, and celery.

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A Northern Twist

A nod to the Northern Italian Luganega – a thicker, continuous coil of sweet pork sausage without cheese or parsley. Basilicata's versions include fennel-infused and hot chili-spiked varieties.

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The Shivulazz Mystery

The author's assumption on the origin of the name "Shivulazz" – a Barese-American specialty, possibly rooted in Puglia (Bari being the capital). An amusing anecdote on the thousand names of Luganega.

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Culinary Adventures

Encouragement to try one's hand at Luganega recipes. Share your creations and explore the endless possibilities with this beloved Italian sausage.

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