Luganiga With Mustard And Pepper Sauce Recipe


Preparation Time40 MinCooking Time10 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings2
MethodMain Ingredient
Interest Group


 Unsalted butter1 1⁄2 Ounce (40 Gram)
 Coiled pork sausage1 Pound (Luganiga Or Napoli, 450 Gram)
 Dijon mustard30 Milliliter (Hot, 2 Level Tablespoon)
 Red wine60 Milliliter (4 Tablespoon, Such As Chianti Or Barbera)
 Peppercorns15 Milliliter, crushed
 Garlic1 Clove (5 gm), skinned
 Green peppercorns in brine15 Milliliter, drained and crushed (1 Level Tablespoon)
 Garlic1 Clove (5 gm), skinned, chopped
 Chopped parsley60 Milliliter (4 Tablespoon)

Nutrition Facts

Serving size

Calories 767 Calories from Fat 542

% Daily Value*

Total Fat 62 g95.2%

Saturated Fat 24.4 g122%

Trans Fat 0 g

Cholesterol 152.4 mg

Sodium 1617.1 mg67.4%

Total Carbohydrates 16 g5.3%

Dietary Fiber 1.9 g7.7%

Sugars 3 g

Protein 32 g63.8%

Vitamin A 61.2% Vitamin C 69.1%

Calcium 6.8% Iron 24.6%

*Based on a 2000 Calorie diet


1. Preheat a 25 cm (10 inch) browning dish for the maximum time recommended by the manufacturer. Take 15 ml (1 level tbsp) unsalted butter and rub a little over one surface of the coiled sausage. Add what remains of this butter to the hot pan, without removing it from the microwave oven.
2. Add the sausage and microwave, uncovered, on HIGH for 2 minutes. Using a fish slice, turn the sausage over in one neat movement. Microwave, uncovered, for a further 2 minutes on HIGH. Test the sausage for firmness but be sure not to puncture the skin.
3. Moving the sausage to one corner of the dish, add the mustard, wine, the remaining 25 g (1 oz) butter, peppercorns and garlic clove, stirring to blend them. Microwave, uncovered, on HIGH for 2 minutes, giving the dish a half turn twice during the final cooking period. Shake the pan well to distribute the sauce evenly.
4. Serve sprinkled with parsley.