Recipe information
Yield
serves 4 to 6
Ingredients
3 fat cloves garlic, peeled and crushed
1 1/2 tablespoons fresh rosemary leaves
1 tablespoon coarse sea salt
2 ounces pancetta
1 pound lamb, cut from the leg, finely minced
5 ounces fresh pork fat, ground
1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
4 medium red- or white-skinned potatoes, boiled in sea-salted water until tender, peeled and mashed
1 1-inch stick of cinnamon, ground
1/3 cup dry white wine
Extra-virgin olive oil
Preparation
Step 1
With a mezzaluna or a very sharp knife, mince the garlic, rosemary, sea salt, and pancetta together to make a paste. In a large bowl, combine the paste with all the other ingredients save the wine and the olive oil, mixing them, kneading them with your hands, urging them into a fine, fragrant mixture. At the last, add the wine, blending it in thoroughly. Cover the mixture tightly with plastic wrap and permit its flavors to develop and mature overnight.
Step 2
Shape the mixture into oval sausages, 3 inches long and 1 1/2 inches thick. Brush them lightly with the oil and roast them over the red/white embers of a wood fire. Pan-sautéed in olive oil, they are nearly as good.
