9

1.25 kg pork shoulder

500 gm pork back-fat (see note)

25 gm flat leaf parsley,

coarsely chopped

2 tbsp marjoram, coarsely

chopped

2 tbsp cracked black pepper

1 tbsp ground cumin

1 tsp colatura di alici

(see note)

2 anchovy fillets, coarsely

chopped

1½ tbsp salt

115 gm pine nuts

1 x 38mm pork sausage

casing, soaked overnight

in cold water (see note)

SAGE CRUMBS

100 ml olive oil

25 sage leaves

Lucanian sausages with

crisp cavolo nero

SERVES4-6 // PREP TIME 30 MINS // COOK 50 MINS(PLUS MARINATING, CHILLING)

“These sausages are rich and full of flavour,” says Grossi. “The

Romans used herbs and spices in their cooking quite a bit and the

mix here gives these sausages a delicious twist. Kids love these

as well.” Start this recipe a day ahead to marinate the meat.

attachment on a meat mincer

into a bowl (ensure pork mixture

is very cold). Add pine nuts

and, wearing gloves, mix by

hand until it starts to feel sticky

(10 minutes). Cover and chill

for 30 minutes.

4 Flush casing with cold

running water. Attach to nozzle

of meat mincer with blade or

plate removed. Gather casing

over nozzle and tieof the end,

then fill half the casing with pork

mixture, rolling sausage into a

coil as you go. Twist sausage,

then cut, leaving enough casing

at the end of the sausage to tie

of. Tie it of, then repeat with

remaining casing and filling.

Secure sausages crossways

through the coil with a metal

skewer (or a wooden skewer

soaked in water) and refrigerate

until required.

5 For sage crumbs, add half

the oil to a wide frying pan and

heat to 170°C. Add sage and

cook until crisp (5-10 seconds).

Drain on paper towels. Add

100 gm coarse crustless

sourdough breadcrumbs

CRISP CAVOLO NERO

1 bunch cavolo nero,

trimmed

50 ml extra-virgin olive oil

25 ml lemon juice

1 Cut pork and fat into 3cm-

thick pieces and place on a

non-reactive tray. Add herbs,

spices, colatura di alici, anchovy

and salt, mix well, cover and

refrigerate to marinate overnight.

2 Preheat oven to 170°C.

Toast pine nuts on a baking

tray in oven until golden brown

(8-9 minutes). Cool.

3 Mince the pork mixture

through an 8mm plate mincing

remaining oil to pan, add

breadcrumbs and stir until crisp

(3-4 minutes). Drain on paper

towels, then pulse with sage

in a food processor to combine.

6 For cavolo nero, preheat oven

to 160°C. Toss cavolo nero with

oil and lemon juice in a bowl,

season to taste and bake on

an oven tray lined with baking

paper until crisp (10 minutes).

7 Heat a barbecue or a char-grill

pan to low-medium heat. Grill

sausages, turning occasionally,

until golden and firm when

gently squeezed (10-15 minutes).

Serve with crisp cavolo nero and

scattered with sage crumbs.

NotePork back-fat and

sausage casing are available

to order from butchers.

Colatura di alici, an Italian

fermented fish sauce is available

online from lario.com.au. If it’s

unavailable, substitute another

fish sauce to taste.

Wine suggestionA merlot

such as Montiano Famiglia

Cotarella from Lazio.

SausageAll props

stylist’s own.Barley

polentaAll props

stylist’s own.

142 GOURMET TRAVELLER