Class is in session, sit down and “FA ATTENZIONE” (pay attention). Today’s class isn’t about making sausage; it’s just about a certain kind of Italian sausage: the thin Cheese and Parsley sausage, which has many names. Barese sausage is a common name for it in Canada. Cheese and parsley sausage is the most common name in New York City and the surrounding areas. LUGANEGA is the ancient name for a COILED ITALIAN PORK UNCURED SAUSAGE; it is also called Lucanega and Lucania. Many Italian-Americans with ancestry from Bari, Puglia, or Basilicata call it “SHIVILATZ,” which is definitely an Americanization of a dialect word. Take it from this Italian American, we confuse ourselves with 1000 names and pronounciations for the same thing.
It’s likely that pure LUGANEGA was a crumbly pork sausage made in long coils with spices to keep it fresh. It came from LUCANIA, which is now called BASILICATA. It’s where my maternal grandfather, Innocenzo Scaramuzzi, was born and where he moved to New York City when he was 25 years old. I blame him for my insatiable taste for this delicious treat.
There I am with Grandpa, Christmas Day 1978. Much of what is in my cooking comes directly from his style, region, and dishes. Grazie Grandpa. In my home state of New York and New Jersey, cheese and parsley sausage held together with a cross of wooden skewers always meant it was summer because they were most often made on the grill, and summer is grilling season for us. Today they are sold year round and many places refer to them as Luganega. Those sausages contain fresh chopped parsley, grated Provolone or Pecorino, lots of ground black pepper. If you asked for Luganega in Italy, you would probably get the Northern Italy style, which is a thicker, continuous coil of sweet pork sausage with no cheese or parsley. Basilicata makes a fennel version and local hot chile spiked version. Not a single study has been done to back this up, so if you know the “REAL” reason, please let me know. however, I think that the Cheese and Parsley version comes from Puglia, since Barese-Americans call it “Shivulazz” and Canadians call it “Barese Sausage.” This is because Bari is the capital of Puglia. A beautiful locally made Cheese and Parsley ring. This became the grilled version you see in the top picutre. Succulent and bursting with flavor this sausage it too be savored. I can’t speak any more highly about it, get out and find a ring. Best way to cook it? Over Charcoal or Roasted or Pan Fried. It’s ready when it’s about 15 minutes, as long as you don’t cook it over very high heat. You want to create a crisp caramelized casing on the sausage. Let it sit for 5 minutes after removing it from the heat source. If you wrap this sausage tightly, it could still be raw where the coils touch. This thin sausage cooks quickly. 15 minutes should do it. If you aren’t sure, cut a piece from the middle and cook it a little longer. But don’t cook it too long, because it’s not as good when it’s dry. Just before you serve it, rub the sides of it with a lemon and drizzle it with pure olive oil. Serve it over a bed of greens, cooked with garlic and oil OR raw, it’s just beautiful.
It can also be served with a variety of sides and along with small meatballs. Stuff cut pieces into Brick oven Italian loaves of bread, with roasted peppers, with fried peppers and onions. dice it up and add to a pasta dish or roast with potatoes, carrots, celery. In concluding this “class” on a type of Italian sausage. There may be traditional ways to cook a certain food, but that doesn’t mean you can’t do anything else with it. There are many ways to make a dish out of these Luganega. Try your hand at it…and let me know what you came up with.
If you’re an adventurous foodie or lover of Italian cuisine you may have spotted an intriguing sausage called “Barese” at specialty shops or markets. With its blend of meats and cheeses this coil-shaped sausage definitely stands out from the crowd.
But what exactly makes Barese sausage special? And what is the story behind this unique Mediterranean creation? Read on to learn all about the origins, ingredients, flavors, and uses of Barese sausage so you can appreciate this distinctive Italian specialty.
What is Barese Sausage?
Barese sausage is a type of fresh Italian pork sausage originating from the Bari province of the Puglia region in southeastern Italy. It features a distinctive mix of beef, pork, and lamb seasoned with tomatoes, cheeses, parsley, and spices.
Traditional Barese sausages use a percentage of lean veal or lamb as part of the meat blend. This gives the sausage its characteristic sweet yet savory depth. The minced tomatoes and blend of Italian cheeses like mozzarella and parmesan contribute an unusual creamy, tart flavor and texture.
Unlike many Italian sausages, Barese sausage meat is not cured. It has a fresh, soft texture similar to breakfast sausage. The sausage mixture is stuffed into casings to form large coiled links ranging from 1-3 pounds each. Overall, these components come together to create a juicy, rich sausage like no other!
The History and Origins of Barese Sausage
The origins of Barese sausage can be traced back to the southern Italian region of Puglia, specifically the province of Bari.
Pork has been an integral part of Puglian cuisine for centuries thanks to the prevalence of pig farming in the region. Locals traditionally made fresh sausages using pork and pork fat. But over time, creative Puglian butchers started experimenting with new recipes involving beef, veal, cheese, and vegetables.
The incorporation of lamb or veal likely reflects Arabic culinary influences in medieval Puglia. The use of minced tomatoes mirrors traditions elsewhere in Italy. And the addition of mozzarella and parmesan creates a unique cheese-studded pork sausage now quintessentially Barese.
Today, Barese sausage is celebrated as a signature specialty of Bari and can be found throughout southern Italian regions. The sausage makes frequent appearances on antipasto spreads, pizzas, pastas, and sandwiches across Puglia. It’s one of many sources of regional pride for the area.
Typical Ingredients in Barese Sausage
As mentioned earlier, Barese sausage has a distinctive ingredient list that sets it apart from other Italian pork sausages. Here are the key components:
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Pork – The primary meat making up around 70% of the sausage. Pork provides the base flavor and fat.
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Beef – Around 20% of the blend. Lean beef adds moisture and mild sweetness.
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Lamb or veal – About 10% of the mix. This is what gives Barese its signature savoriness.
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Tomatoes – Finely minced and added raw for moisture and tang.
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Mozzarella – Diced mozzarella adds creamy texture and saltiness.
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Parmesan – Grated parmesan contributes nutty, savory notes.
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Parsley – Fresh parsley brightens up the blend with herbal aroma.
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Spices – Varies by producer but may include black pepper, fennel, garlic, etc.
As you can see, it’s the careful blending and balance of meats, cheeses, and vegetables that makes Barese sausage so distinctive in flavor!
The Signature Flavor Profile of Barese Sausage
When it comes to taste and texture, Barese sausage has a unique profile all its own:
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Texture – Soft, emulsified, and spreadable when cooked. Almost like a savory meat paste.
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Flavor – An intriguing melange of savory, slightly salty and sweet, with tangy and herbal notes. Very rich and complex.
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Sweetness – The veal or lamb lends a subtle sweetness to balance the pork.
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Tanginess – The raw tomatoes provide a pleasant tart pop.
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Herbaceousness – Bright parsley and spices round out the blend.
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Heartiness – Satisfyingly meaty and filling, but still fresh tasting.
The cheese-studded texture and medley of flavors make Barese sausage almost closer to a spreadable meat sauce than a typical sausage. This versatility is part of what makes it such a staple ingredient in Puglian cooking.
How to Cook with Barese Sausage
Unlike cured sausages meant for slicing, Barese sausage shines when featured in cooked preparations. Here are some classic and creative ways to enjoy it:
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In pasta dishes – Crisp bite-size pieces in tomato sauce for pasta. Or use as a ragu with penne, rigatoni, etc.
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On pizza – Scattered in chunks or dollops over cheesy pizza.
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In omelets or frittatas – Saute crumbled sausage into egg dishes for a protein boost.
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Stuffed in vegetables – Try spooning sausage into tomatoes, peppers, or mushrooms before baking.
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In sandwiches – Spread on bread or bagels in place of sliced deli meats.
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In salads or greens – Toss chunks or slices with salad greens, beans, and vinaigrette.
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As a dip or spread – Heat and spread on crackers or bread.
The soft texture when cooked makes Barese sausage extremely versatile in both savory and unorthodox applications. Get creative!
Tips for Cooking Barese Sausage to Perfection
To highlight Barese sausage’s unique qualities, follow these tips when cooking:
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Remove sausage from the casing and break into bite-size pieces before cooking.
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Cook over medium heat. The cheese can burn if too hot.
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Brown the sausage until crisped on the outside but still moist inside.
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For a soft spreadable consistency, cook just until heated through, about 5 minutes.
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Adding a bit of water or wine when cooking helps distribute the tomato moisture.
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Let sausage cool before eating if mixing into pasta, pizza, etc. to avoid a gummy texture.
With a bit of finesse, you can achieve the ideal meaty yet spreadable texture that makes this sausage so prized.
How to Store and Serve Barese Sausage
Like any fresh sausage…
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Store Barese sausage in the refrigerator and use within 4-5 days of purchase for the best quality and taste.
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Freeze in original packaging up to 2 months, then thaw in the fridge before using.
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Cooked Barese sausage will keep refrigerated 3-4 days. Reheat gently before serving.
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Serve Barese at room temp to highlight its soft, spreadable texture.
With proper storage and handling, you can enjoy Barese sausage’s signature flavor and versatility for days to come. A little goes a long way thanks to the bold taste!
Where to Find Authentic Barese Sausage
Thanks to Italian immigration, Barese sausage has made its way to specialty shops in Europe and North America. Look for authentic versions made from a blend of pork, beef, and lamb seasoned with the signature tomatoes and cheese. Top spots include:
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Italian delis and markets, especially in urban areas with large Italian populations
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Butcher shops and charcuteries carrying gourmet imported meats
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Specialty online retailers offering artisan Italian ingredients
If you can’t find Barese sausage locally, try ordering it online directly from Italy for the real deal. Just be sure to confirm the ingredients match the traditional style.
A Unique Italian Sausage Worth Seeking Out
With its distinctive blend of three meats, minced tomatoes, mozzarella, and parmesan, Barese sausage clearly stands apart from your average Italian pork link. The unusual ingredients create a juicy, rich, and complex sausage that’s equally at home in pastas, pizzas, sandwiches, salads, and more.
While it may take some searching to find authentic Barese sausage outside Italy, the effort pays off in big flavor. The signature cheese-studded meatiness won’t disappoint! So consider trying this unique Italian specialty if you enjoy adventurous Mediterranean cuisine. Just be prepared to satisfy some sausage cravings once you experience the Barese difference.
my food, my travels, my cooking, my traditions
Class is in session, sit down and “FA ATTENZIONE” (pay attention). Today’s class isn’t about making sausage; it’s just about a certain kind of Italian sausage: the thin Cheese and Parsley sausage, which has many names. Barese sausage is a common name for it in Canada. Cheese and parsley sausage is the most common name in New York City and the surrounding areas. LUGANEGA is the ancient name for a COILED ITALIAN PORK UNCURED SAUSAGE; it is also called Lucanega and Lucania. Many Italian-Americans with ancestry from Bari, Puglia, or Basilicata call it “SHIVILATZ,” which is definitely an Americanization of a dialect word. Take it from this Italian American, we confuse ourselves with 1000 names and pronounciations for the same thing.
It’s likely that pure LUGANEGA was a crumbly pork sausage made in long coils with spices to keep it fresh. It came from LUCANIA, which is now called BASILICATA. It’s where my maternal grandfather, Innocenzo Scaramuzzi, was born and where he moved to New York City when he was 25 years old. I blame him for my insatiable taste for this delicious treat.
There I am with Grandpa, Christmas Day 1978. Much of what is in my cooking comes directly from his style, region, and dishes. Grazie Grandpa. In my home state of New York and New Jersey, cheese and parsley sausage held together with a cross of wooden skewers always meant it was summer because they were most often made on the grill, and summer is grilling season for us. Today they are sold year round and many places refer to them as Luganega. Those sausages contain fresh chopped parsley, grated Provolone or Pecorino, lots of ground black pepper. If you asked for Luganega in Italy, you would probably get the Northern Italy style, which is a thicker, continuous coil of sweet pork sausage with no cheese or parsley. Basilicata makes a fennel version and local hot chile spiked version. Not a single study has been done to back this up, so if you know the “REAL” reason, please let me know. however, I think that the Cheese and Parsley version comes from Puglia, since Barese-Americans call it “Shivulazz” and Canadians call it “Barese Sausage.” This is because Bari is the capital of Puglia. A beautiful locally made Cheese and Parsley ring. This became the grilled version you see in the top picutre. Succulent and bursting with flavor this sausage it too be savored. I can’t speak any more highly about it, get out and find a ring. Best way to cook it? Over Charcoal or Roasted or Pan Fried. It’s ready when it’s about 15 minutes, as long as you don’t cook it over very high heat. You want to create a crisp caramelized casing on the sausage. Let it sit for 5 minutes after removing it from the heat source. If you wrap this sausage tightly, it could still be raw where the coils touch. This thin sausage cooks quickly. 15 minutes should do it. If you aren’t sure, cut a piece from the middle and cook it a little longer. But don’t cook it too long, because it’s not as good when it’s dry. Just before you serve it, rub the sides of it with a lemon and drizzle it with pure olive oil. Serve it over a bed of greens, cooked with garlic and oil OR raw, it’s just beautiful.
It can also be served with a variety of sides and along with small meatballs. Stuff cut pieces into Brick oven Italian loaves of bread, with roasted peppers, with fried peppers and onions. dice it up and add to a pasta dish or roast with potatoes, carrots, celery. In concluding this “class” on a type of Italian sausage. There may be traditional ways to cook a certain food, but that doesn’t mean you can’t do anything else with it. There are many ways to make a dish out of these Luganega. Try your hand at it…and let me know what you came up with.
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Dig Eats: Wvrst – Barese and Bison Sausage
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