Baked Luganega is an easy and tasty main dish. Ideal if you have guests for lunch, it can be prepared well in advance and is ready in less than 1 hour. Delicious also are the hunter-style sausages and try the sausage with tomato sauce in a pan. Today’s recipe is very versatile, you can add or substitute vegetables according to your tastes. In my version, I used the classic with potatoes and cherry tomatoes, I am convinced that prepared this way, it is really good and flavorful. If I’ve piqued your curiosity, save the recipe and make it as soon as possible! Before leaving you to the recipe, remember to follow me on my Facebook and Instagram social channels.
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 481.08 (Kcal)
- Carbohydrates 43.89 (g) of which sugars 5.40 (g)
- Proteins 21.47 (g)
- Fat 24.61 (g) of which saturated 9.07 (g)of which unsaturated 18.16 (g)
- Fibers 5.28 (g)
- Sodium 955.40 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.35 oz luganega
- 1.76 lbs potato
- 1 tsp onions
- to taste salt
- to taste pepper
- 2 sprigs rosemary
- to taste extra virgin olive oil
- to taste garlic
How to prepare baked luganega:
Peel the potatoes, then cut them into wedges.
Transfer them into a bowl, season with paprika, salt, pepper, garlic, rosemary, and olive oil, mix well and set aside.
Line a baking tray with parchment paper and place the sausage, then roll the luganega onto itself and secure it with four toothpicks.
Add the potatoes. Bake at 356°F (180°C) for about 25-30 minutes.
Remove the tray from the oven, add the onion, drizzle with white wine, and continue baking for another 15 minutes at 356°F (180°C).
If the sausage seems overcooked, remove it and transfer it to a serving plate, cover with aluminum foil to keep warm.
Storage and variations to make baked luganega
If there are leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Depending on the season, you can add other vegetables like cherry tomatoes, bell peppers, zucchini, or broccoli.
