In some towns of “Alta Murgia” and “Appennino Dauno”, in Foggia, sausages are made with pork cut into small pieces by hand. The meat is then seasoned with wild fennel seeds, hot chilly pepper, salt and white wine (only in the Murgia region), and then stuffed into the pig’s casing. It can be eaten fresh or aged after being lightly smoked.
Ingredients (4 servings)
500 g (1 lb) Alta Murgia “Punta di coltello” sausages
1 glass dry white wine
1 sprig rosemary
evo oil
salt
Preparation
Grease a baking pan and roast the sausages with a sprig of rosemary at 180C (360F) for 30 minutes. Halfway through cooking, sprinkle the sausages with the dry white wine and lightly salt.
