Instructions: Take the sausage and coil it tightly into a spiral.

Fix some long cocktail sticks through the diameter of the sausage so that it is held solid and can be turned without breaking.

Make the spiral as large as your frying pan.

Heat the oil in the frying pan and fry the sausage for 5 minutes on a high heat on one side. Then turn it over lower the flame and cook for another 5 minutes.

Add the wine which will give a lovely flavour to the sausage and place the rosemary sprigs in between the rings.

Cook until the wine evapourates about another 5 minutes ensuring both sides are golden brown.

Remove the sausage and place on a preheated serving plate.

Keep the pan on the heat de glaze with the stock and pour this over the sausage.

Serve with Bietole Brasate (qv).

This together with Pizzoccheri (qv) is what I prepared for the fashion students of the Carlo Secoli Institute in Milan on the day of their endofyear exams. It was a welcome break on a very tense day. They devoured everything within 10 minutes! Luganiga is an endless pork sausage which you can buy by the metre in Itay. You can use 100% pork sausage if you can get it instead. In the winter luganiga can be served cooked in a tomato sauce with polenta.

Serves 4

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