New Recipe: Roast Luganega Sausage with Baby Potatoes

An enticing dish to welcome October

While I was at Piazza Italian Market last week tasting Cheesella, I also picked up a couple of coils of Luganega sausage, which the store orders from a small wholesale sausage maker in New Jersey. Luganega—a single, slim coiled sausage—is from northern Italy, particularly Lombardy, Trentino, and the Veneto. It’s made with pork and typically seasoned with Grana cheese, meat broth, marsala, and spices; there are lots of variations. The sausage tends to be rich (fatty), and is good stewed, grilled, or roasted.