'Porchetta Fugazi'

Recipes for all sausages

'Porchetta Fugazi'

Postby quietwatersfarm » Sun Dec 12, 2010 10:25 pm

After doing a batch of large Porchetta for christmas restaraunt clients, I got to wondering what a sausage with the stuffing seasonings would taste like.

The answer is pretty damn good!

Stuffed and linked these tasted pretty special and whilst not being suggested as any substitute for the real thing it does avoid the effort involved for a genuine Porchetta but allows a hint of all that rich flavour.

What I used was;

3.25Kg Pork Shoulder (ground fine)
200g Chicken Liver (Chopped fine)
20g Onion powder,
50g Salt
75g ground Pine Nuts,
100g raisins,
50g Fresh Sage,
50g Fresh Flat leaf parsley,
15 g Cinnamon,
10g nutmeg,
10g White pepper,
good pinch of saffron

All this was ground well (except the pine nuts which were ground slightly coarser seperately) and then mixed thoroughly with the help of a glug of olive oil and a glass of reasonable Chianti.

Given the historic, roman era spicing which gives it a slight midddle eastern feel it would probably go well with a Lamb or Goat based sausage too.
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Postby Greyham » Thu Dec 16, 2010 10:03 pm

very similar to a mazzafaghatti i make every week, very good and popular..

and yes it works very well with mutton
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Postby Mrs. Northerner » Mon Dec 20, 2010 9:25 am

Looks delicious! I might try that this week!
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Postby Mrs. Northerner » Fri Dec 31, 2010 10:22 pm

I gave t a go and they were awesome, this could be one of my new favourite recipes!
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Postby quietwatersfarm » Fri Dec 31, 2010 10:32 pm

I had better enter it into Franco's competition then! :D

Glad you liked it.
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Postby Mrs. Northerner » Fri Dec 31, 2010 10:47 pm

Yes, you should enter it as "pig on a spit" sausage!!!!
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Postby onewheeler » Fri Jan 07, 2011 11:35 am

That sounds like a fantastic recipe. It's on the to-do list!

I was discussing the etymology of "fugazi" with my colleague who speaks fairly useful level Italian. What does it mean? The best we could come up with was US slang for "messed up" or rap for "fake". Both fairly appropriate. Will you let us in on the real meaning :?:

Martin/
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Postby quietwatersfarm » Fri Jan 07, 2011 12:14 pm

Its a fake Porchetta, but one that passes off enough of the genuine flavour to fool you! :D

Zirconia rather than diamond :wink:

Fuggedaboutit!
Last edited by quietwatersfarm on Fri Jan 07, 2011 1:54 pm, edited 2 times in total.
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Postby Billy Rhomboid » Fri Jan 07, 2011 1:33 pm

onewheeler wrote:
I was discussing the etymology of "fugazi" with my colleague who speaks fairly useful level Italian. What does it mean? The best we could come up with was US slang for "messed up" or rap for "fake". Both fairly appropriate. Will you let us in on the real meaning :?:

Martin/


Derives from the latin 'fugax' meaning temporary or fleeting. You often find this in medical terms involving fleeting pain. The context of fake or bogus derives form this in the sense of not being lasting.
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Postby onewheeler » Tue Jan 18, 2011 8:17 pm

Thank you for that erudition. Same root as fugacious then. That shall become my word of the week :)

Some PF were made here at the weekend and tried tonight. Jolly good! I had to use dried sage rather than fresh which came through in the taste, and I might be tempted to add a little lemon zest next time. The wife and boy-child enjoyed them too. The chicken livers are a stroke of genius, they add a subtle... err... liveriness to the saug. The remains of the packet of livers went into a salade de foies last night, one of my favourite quick dinners.

Martin/
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