Salsicce di Agnello alla Brace

Name: Salsicce di Agnello alla Brace
Yield: serves 6
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)

January 24, 2012

Another dish often prepared for the panarda (page 50), the sausages are rubbed with olio santo, wrapped in Savoy cabbage leaves, and grilled over wood. Because lamb fat can give up an aggressive, even disagreeable, flavor, overpowering the savor of the lamb itself, pork fat is recommended to keep the sausages full of juices and to support their intricate spicing.

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