Are there any substantial differences between sausage and luganega? What are the characteristics that distinguish these two pieces of meat? First of all, just taste them to immediately realize that they do not have the same taste. But it is not the only real and concrete difference between the two.
They can present, for example, a very different form. Moreover, the luganega belongs to a very precise territory of Italy and, usually, is even known by the term “luganica”. This very fresh, long and narrow sausage is usually rolled up into a sort of whistle. It is often accompanied by spring or summer barbecues.
Finally, the territory of Italy in which luganega is most used is the North. It is presumed that it derives from the Roman age, but we will talk to you after this aspect. Today, one of the most famous and appreciated by gourmets is the luganeghe monzesi.
What do they have so special and special? They are prepared following a very specific recipe, with very unusual ingredients: pork, grana, meat broth and marsala. Although, in the past, the luganega was prepared with the leftovers and waste meat, today it is not so. It is one of the most sought after sausages in butchers.
Now, however, let’s go to deepen the discourse on sausage, dwelling on the differences.
The characteristics of the sausage: what are they?
The sausage, on the other hand, is widespread in every region of Italy. And, moreover, the recipe for preparation, as in the case of the Lugano luganega, can vary by city and by country. For example, in Southern Italy, the sausage also appears in its “cunzata” shape, with cheese, parsley and tomato.
In Emilia Romagna, the sausage is prepared with garlic, lambrusco, salt, pepper and various spices. Each region, therefore, puts its own key ingredient, giving rise to sausages different in size, shape and flavor.
Is there a cooking method indicated on how to cook them? The answer is yes, even if each sausage and luganega lend themselves well especially if they are prepared on the grill. However, it is not the only method of cooking! We can also brown them in a pan, to release their aromas.
In general, the sausage can be placed in the oven, topped with wine and other ingredients, such as vegetables or potatoes. The luganega, instead, finds its perfect method of cooking in wet. In northern Italy, luganega is often accompanied stewed with risotto.
As you can see, therefore, the main difference between the two is that luganega, above all, is not considered a sausage by most people. In fact, it is a sausage. The “Lucanica” (originally from Lucana) has been documented since the time of the ancient Romans, thanks to the historian Marco Terenzio Varrone. Among other ways, in addition to the classic Monza, the elongated horseshoe shape is famous with typical poor ingredients. These include salt, pepper, pepper, anise and wild fennel.
As for sausage, however, each region has its own: the dish that in the past was defined as “poor”, today is one of the most widespread and loved.