Salsicce di Agnello alla Brace Recipe

Name: Salsicce di Agnello alla Brace
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 leaves Savoy cabbage; 1 tablespoon fine sea salt, plus additional as needed to cook cabbage; 2 pounds lamb, cut from the leg, finely minced; 10 ounces fresh pork fat, finely minced; 2 fat cloves garlic, peeled, crushed, and finely minced; 1 1-inch cinnamon stick, freshly grated; 1 tablespoon fennel seeds, toasted; Generous grindings of pepper; 1/4 cup good red wine; Olio santo (page 155)

Servings: persons

1
Build a wood fire.
2
Remove the hard cores from the Savoy cabbage.
3
Blanch the leaves for 1 minute in boiling sea-salted water and drain.
4
In a large bowl, combine all the elements save the olio santo and the cabbage leaves.
5
Form 12 plump oval sausages from the paste, brushing each of them generously with olio santo.
6
Wrap each sausage in a cabbage leaf, securing it with a toothpick.
7
Place the wrapped sausages on an oiled grill over red/white embers and roast them for 3 to 4 minutes on each side.
8
Depending on your taste, you can either discard the leaves of cabbage or serve the sausages in their charred cabbage casings, drizzling them with more tears of olio santo.
9
Either way, the sausages will be lush, succulent, wonderful with thick slices of wood-roasted potatoes, oven-toasted bread, and cold white wine.

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 leaves Savoy cabbage, 1 tablespoon fine sea salt, plus additional as needed to cook cabbage, 2 pounds lamb, cut from the leg, finely minced, 10 ounces fresh pork fat, finely minced, and more.

Yes, Salsicce di Agnello alla Brace falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salsicce di Agnello alla Brace

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions