Cheese and parsley sausage also known as luganega or barese sausage is a delicious Italian specialty. This thin pork sausage is packed with flavor from the addition of cheese, usually provolone or pecorino, and fresh parsley. The sausage is shaped into a coil or ring and often skewered to hold its shape. Grilling or pan frying brings out the best in this tasty sausage. Follow this guide to learn all about cheese and parsley sausage and how to cook it to perfection.
What is Cheese and Parsley Sausage?
Cheese and parsley sausage is an Italian pork sausage that gets its distinctive flavor from the addition of cheese and parsley. It likely originated in the Puglia region of Italy. The ancient name for this type of coiled, uncured pork sausage is luganega. It may also be called lucanica or lucanega.
The cheese most often used is provolone or pecorino Some recipes also include garlic, black pepper, and spices The fresh parsley provides a bright, herbal note. This imparts a delicious, savory flavor to the pork.
Traditionally, the sausage is shaped into a coil or ring and held together by skewers. The thin sausage cooks quickly. When bitten into, the interior has a soft, creamy texture from the cheese. The snap of the casing provides a nice textural contrast.
Buying Cheese and Parsley Sausage
Many Italian markets and butcher shops sell pre-made cheese and parsley sausage rings. You can often find it in the prepared foods section refrigerated or frozen. The sausage may be labeled as:
- Luganega
- Lucanica
- Barese sausage
- Cheese and parsley sausage
High quality sausage should have a high meat to fat ratio. The casing should be thin but not shriveled. Avoid sausage with a lot of air pockets. Fresh sausage will have a more pronounced cheese flavor than pre-cooked sausage.
Making Your Own Sausage
For the absolute best flavor and texture, making the sausage yourself is ideal. Homemade allows you to control the quality of ingredients. You can also customize the cheese and herb blend to your taste.
Meat: Use a mix of 75-80% lean pork and 20-25% pork fat. The fat provides moisture and flavor. Shoulder or butt are good cuts.
Cheese: Pecorino Romano or provolone work well. Grated Parmesan can also be used.
Herbs: Chopped flat leaf parsley and garlic are musts. Basil, fennel or red pepper flakes are nice additions.
Seasonings: Salt, pepper and a pinch of cure #1 help develop flavor.
Once the sausage is mixed, stuff it into hog casings. Form into rings or coils and secure with skewers. Chill thoroughly before cooking.
How to Cook Cheese and Parsley Sausage
There are several excellent ways to cook this flavorful sausage. Grilling and pan frying are two of the most popular methods.
Grilling
The high, dry heat of the grill helps render fat and caramelize the exterior. This adds tons of flavor. To grill:
- Heat grill to medium high heat, around 400°F.
- Place sausage ring on grill and cook for 12-15 minutes total, turning occasionally.
- Check internal temp – should reach 160°F.
- Let rest 5 minutes before slicing.
Pan Frying
Pan frying in a skillet creates a delicious crust while cooking the interior. To pan fry:
- Heat skillet over medium high heat. Add a drizzle of oil.
- Add sausage ring and brown well on both sides, about 2-3 minutes per side.
- Reduce heat to medium and cook for 8-10 minutes, turning occasionally, until 160°F internal temp.
- Let rest 5 minutes before slicing.
Roasting
Roasting in the oven ensures even, gentle cooking:
- Preheat oven to 375°F.
- Place sausage on a baking sheet and roast for 15-20 minutes until 160°F.
- Rest 5 minutes before slicing.
No matter which cooking method you use, insert a meat thermometer into the thickest part of the sausage to check for doneness. Cook to an internal temperature of 160°F. Let the sausage rest for 5 minutes before slicing to allow juices to redistribute.
Serving Suggestions
This versatile sausage can be served in many ways:
- Slice and eat as is
- Pair with grilled vegetables
- Chop and add to pasta, pizza or salads
- Stuff into a crusty roll for sandwiches
- Bake into a casserole or lasagna
Try serving it with flavorful accompaniments like roasted peppers, caramelized onions, marinated artichokes, olives, tomato sauce or pesto. A drizzle of olive oil and squeeze of lemon right before eating enhances the flavors.
Tips for Perfect Cheese & Parsley Sausage
Follow these tips for the best results when cooking this tasty sausage:
- Use high quality, fresh sausage within a couple days of purchase.
- Try seasoning the sausage yourself for maximum flavor impact.
- Grill or pan fry to create a nicely caramelized exterior.
- Check internal temperature to ensure the sausage cooks thoroughly without overcooking.
- Allow sausage to rest before slicing to retain juices.
- Slice on the diagonal for the prettiest presentation.
- Serve with acidic components like lemon, tomatoes or vinegar to cut the richness.
Common FAQs
What is the difference between barese sausage and luganega?
Originally, luganega referred to any pork sausage in southern Italy formed into a coil shape. Barese sausage likely originated specifically in the Bari region and also contains cheese and parsley.
Can you freeze cheese and parsley sausage?
Yes, it freezes well for 2-3 months. Thaw overnight in the refrigerator before cooking.
What kind of cheese is used?
Traditionally, provolone or pecorino cheeses are used. Parmesan or other harder grating cheeses also work well.
What herbs are in the sausage?
Parsley and garlic are almost always included. Oregano, basil, fennel or red pepper flakes are also sometimes added.
Enjoy the Flavor of Cheese & Parsley Sausage
Cheese and parsley sausage is a delicious Italian specialty. The blend of creamy cheese and fresh herbs gives this thin pork sausage incredible flavor. Grilling, pan frying or roasting all add their own character and create a tasty crust. Slice the sausage into rounds or chunks and enjoy on its own or incorporated into pasta, pizza and more. With quality ingredients and proper cooking, you’re sure to fall in love with this sausage!