Non-VegetarianLucana cuisine Main Course

Salsiccia Lucanica con Peperoni Cruschi

Name: Salsiccia Lucanica con Peperoni Cruschi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Lucana
Ingredients: 600 g salsiccia lucanica; 40 g peperoni cruschi; 60 ml Extra virgin olive oil; 60 ml Dry white wine; 2 g Fine sea salt

Juicy fennel-scented pork sausages pan-fried until golden, crowned with sweet, shattered dried peppers that turn glass-crisp in hot oil.

🇮🇹Italy· Basilicata

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 580 kcal

Ingredients

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Servings

600 g salsiccia lucanica — coarse pork sausage with wild fennel seeds, coiled or in links
40 g peperoni cruschi — whole dried sweet Senise peppers, wiped clean and stemmed
60 ml Extra virgin olive oil — robust southern Italian oil
60 ml Dry white wine — such as a local Basilicata Bianco
2 g Fine sea salt — a small pinch for finishing the peppers

Equipment

•Wide heavy-based frying pan
•Slotted spoon
•Kitchen paper
•Tongs

Nutrition

Per serving, approximate

Calories: 580 kcal
fat: 48 g
carbs: 6 g
fibre: 2 g
protein: 29 g
calories: 580 kcal

Instructions

1
Wipe the dried peppers with a clean dry tea towel to remove any surface dust.
2
Cut off the stems and shake out the internal seeds from each pepper.
3
Heat the olive oil in a wide frying pan over medium-low heat until shimmering.
4
Add the peppers and fry for two to three seconds on each side until they puff and brighten.
5
Transfer the peppers immediately onto kitchen paper using a slotted spoon, letting them cool to become crisp.
6
Lightly prick the sausages in two or three places with a cocktail stick.
7
Place the sausages into the same oil in the pan over medium heat.
8
Fry the sausages for ten minutes, turning regularly until evenly browned on all sides.
9
Pour in the white wine and let it bubble briskly until the alcohol evaporates.
10
Reduce the heat to low, cover the pan, and cook for five minutes until the sausages are juicy and cooked through.
11
Transfer the hot sausages to a warm serving dish, snap the crisp peppers into large shards, and scatter them over the meat.

Chef's tips

Watch the peppers constantly while frying because they burn and turn bitter in a matter of seconds. They only become crunchy as they cool down on paper towels, so do not leave them in the hot pan waiting for crispness.

Ingredient substitutions

salsiccia lucanica → coarse Italian pork sausage seasoned with wild fennel seeds and mild sweet paprika
peperoni cruschi → mild dried sweet red peppers, though the specific delicate crunch of Senise peppers is unmatched

Storage

Store cooled sausages and fried peppers separately in airtight containers in the refrigerator for up to two days.

Reheating

Reheat the sausages gently in a hot dry pan until piping hot, then scatter the dry peppers over just before eating.

Common mistakes to avoid

•Leaving the peppers in the hot oil for more than five seconds, which scorches them and produces an acrid flavour.
•Tossing the fried peppers back into the moist sausage juices, which destroys their signature crisp glass-like texture.
•Pricking the sausage casings too deeply, which causes the interior juices to drain out and dry the meat.

Serving suggestions

Serve alongside thick slices of crusty Matera durum wheat bread.Accompany with boiled potatoes or pan-fried bitter wild greens to balance the richness.