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The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
In North America, Italian sausage most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel or anise as the primary seasoning. In Italy, a wide variety of sausages , very different from the American product, are made.
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Best: Potbelly. It’s a shame how regional Potbelly is, because the place is a killer.The Italiano is the best sandwich the place has. You’ve got four meats on this baby (salami, capicola ...
Yields: 4-6 servings. Prep Time: 15 mins. Total Time: 35 mins. Ingredients. 2 tbsp. salted butter. 3. cloves garlic, finely chopped and divided. 1/2 c. panko breadcrumbs
Cook sausage, breaking into large chunks, until golden brown and crispy, 8 to 10 minutes. Using a slotted spoon, transfer to a plate. In same skillet over medium heat, heat 1 tablespoon oil.
The crispy-pillowy Italian dumplings will then absorb all the flavor you layer into your stuffing, like fennel-y Italian sausage, fresh sage and thyme, plus the trinity of yellow onion, carrots ...
Luganega (also called luganiga, luganica or lucanica) is an Italian fresh sausage made with pork.It is a traditional food from Lombardy, Veneto and northern Italy and is usually rolled up to appear like a snail. [1]