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Rice with Luganega Sausages -- Riso e Luganeghe


Luganeghe (singular Luganega) are the slim traditional sausages of the Veneto; the casing is filled, as with any sausage, but then they're not twisted into links, or at least I've never seen luganega sausage in links. Rather, the butcher coils the sausage up in a tight spiral, the way sailors coil lines on the decks of boats, and removes a length form the spiral when one asks for it. It's always fresh, not cured. To make this for 4 you'll need:

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes


  • 1 3/4 cups (350 g) short-grained rice, ideally Vialone Nano
  • 4 cups (1 l) hot beef broth; have more handy
  • 8 ounces (200 g) Luganega sausage
  • 4 ounces (100 g) pancetta
  • 1/4 cup (50 g) unsalted butter
  • 1/2 tablespoon minced parsley
  • Grated Parmigiano to taste
  • Salt to taste


Begin by simmering the sausage for about ten minutes.

In the meantime, dice the pancetta and set it to cook in a heavy bottomed pot with the butter. When the pancetta is well sautéed, add the boiled luganega sausage and enough broth to cover. Simmer, stirring frequently, and when the sausage and pancetta are well cooked, add the remaining broth. Bring the mixture to a boil, and add the rice; cook, stirring occasionally, for about 20 minutes, adding more broth if the rice absorbs it all and looks to be drying out. Before you remove the pot from the fire, stir in a little more butter, dust well with grated Parmigiano and the parsley. Dust the serving dish with Parmigiano before you turn the rice out onto it, and serve.

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