Mazzafegati are fresh sausages made with pork liver and other ingredients in Umbria. They're a bit unusual, but quite tasty, and can be made wither sweet or not, as you prefer
Prep Time: 45 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound (500 g) pork liver
- For Sweet Mazzafegati
- 2 ounces (50 g) pine nuts
- 2 ounces (50 g) sultana raisins
- 1/4 cup (50 g) sugar
- The grated zest of half an orange
- Salt and pepper to toaste
- **
- For Savory Mazzafegati
- 1/3 pound (170 g) mild sausage meat
- Salt and pepper to taste
- **
- For Both: Sausage casings
Preparation:
These are pork liver-based sausages that can be either sweet or savory. To make the sweet variety, begin with a half-kilo (1 pound) of pork liver, minced as finely as possible. Mix into the liver 2 ounces (50 g) pine nuts, 2 ounces (50 g) sultana raisins, 1/4 cup (50 g) sugar, the finely grated zest of half an orange, and salt and pepper to taste. Use the stuffing to stuff standard sausage casings, tying them as usual. Mazzafegati are excellent grilled.
To make savory mazzafegati start with the same quantity of minced pork liver; add to it a third of its weight of Italian sausage meat (the ground variety one finds in markets, and I'd use mild to start out with), seasoning the mixture lightly with salt and pepper. Once again, they are best cooked over the coals.
To make savory mazzafegati start with the same quantity of minced pork liver; add to it a third of its weight of Italian sausage meat (the ground variety one finds in markets, and I'd use mild to start out with), seasoning the mixture lightly with salt and pepper. Once again, they are best cooked over the coals.
