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

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)

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.

No additional tips available.

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

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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.

Salsicce di Agnello alla Brace

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