I don’t like spicy food but I absolutely loved this devil’s sausage. Maybe because it’s not overly spicy despite its name. It’s flavorful and very easy to prepare, and the sauce it’s served with makes it super tasty. A perfect dish for a rustic dinner. I recommend serving it with some roasted potatoes or classic baked potatoes, and I’m sure you’ll be asked to make it again
Other sausage recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Devil’s Sausage
If you prefer a much spicier final result, you can increase the amount of chili pepper to taste.
The sausage to use in this preparation is the long and thin one known as luganega.
- 1 luganega (450/500 g)
- Half golden onion (60/65 g, net of waste)
- 1 clove garlic
- 1 red chili pepper (fresh)
- 1.75 oz leek (weight net of waste)
- 1 pinch cumin seeds (optional)
- oregano
- 1 tbsp extra virgin olive oil (+ some for greasing the baking tray)
- 1.5 tsp vinegar
- 3.5 tbsp water
- salt
- parsley
Tools
- 1 Chopper (I use Thermomix)
- 1 Baking tray
- 2 Skewers
Preparation of Devil’s Sausage
Peel the onion and cut it into pieces.
Also cut the leek into pieces after removing the roots and the darker green part.
Peel the garlic clove, cut it in half and remove the central germ.
Cut the red chili pepper into pieces as well.
Put these vegetables in a chopper, add a pinch of cumin seeds (if desired), a generous pinch of salt, a generous pinch of oregano, the oil, the vinegar, and the water, and blend until you get a coarse and thick cream.
Roll the sausage into a spiral and secure it with two long wooden skewers crossed.
Transfer the sausage wheel to a slightly greased baking tray, cover it with the prepared cream, and let it marinate for at least half an hour.
After this time, transfer the tray to a static oven preheated to 340°F (170°C) for 25 minutes plus a few minutes on the grill function. When fully cooked, the devil’s sausage should be well browned. If necessary, during cooking, brush the sausage with the cream.
Transfer the devil’s sausage to the serving plate, sprinkle with chopped parsley, and serve immediately while hot. Enjoy! Paola
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Note
I found this recipe in a small booklet dedicated to the 100 best Easter recipes from “La compagnia del Buongustaio” and here I presented it with my modifications.
