Angioletti - Dried Pork Sausage 500gr

Prepare, Match and Impress

Being a food that retains a very special flavor even in large dishes, it is used in general throughout the culinary world. In fact, the dried sausages cinghialine, can be used to fill a small gap in the appetizer, or to taste them with your friends in an aperitif accompanied with good red wine, or finally, is used by lovers of cooking and new things in more special dishes as a condiment for pasta, legumes or cereals.

A recipe that also calls for the use of another typical product, also produced in Assisi, are the cinghialina dry sausage and pecorino cheese kebabs.
A simple recipe to make but with an aftertaste that will be much appreciated by your palate.
To cook this recipe, these are the ingredients you will need (for a portion sufficient for four people):
- six dried wild boar sausages
- 200 grams of seasoned pecorino cheese in oil
- six pickled gherkins
- if you wish, pickled onions
- home-made bread
- two eggs
- two potatoes

For theprocedure:
Start by cutting the potatoes lengthwise and cover them with tin foil, take the skewer stick and start sticking the various ingredients alternating between sausage, pecorino cheese, onions, gherkins, bread, etc. In a separate bowl, break the eggs and start beating them with the help of a fork, and, inside, roll the already composed skewers in the egg, after which arrange them in the middle of the split potatoes that will serve as a support both in the oven and at the table. Bake in the oven at a moderate temperature for an estimated time of about fifteen minutes.

Another original way to eat these delicious wild boar sausages is to simply enjoy them on their own, cut into small rounds or, if you wish, accompanied by a slice of bread. Falling into the category of cured meats, they can also be added to a chopping board with other typical products of Assisi cuisine, such as guanciale (cured pork cheek) in a crust, Norcia ham, wild boar salami and truffle; they can also be accompanied by characteristic cheeses such as seasoned pecorino cheese. With very few products you will be able to realize a particular cut with an incomparable taste that will surely bring to mind the wonderful city of Umbria.

It is also suitable for a complete lunch, it can be included in the appetiser, in first courses as a condiment for cereals (e.g. lentils) and finally it can accompany the main course with a portion of wild boar meat.
Of course, wine connoisseurs know that red wines go very well with mountain dishes.
The best ones to be consumed in circumstances where wild boar sausages are eaten are:
- Sagrantino di Montefalco docg: The grapes used to make this wine have been processed for many years and the wine is the best in the region.
- Montefalco doc: From the name, it can be understood that its production area is the entire area of Montefalco, Bevana etc.
- Torgiano doc: Also a good quality wine, there are white, rosé and red versions of this brand. The latter is used more when consuming mountain products.
- Assisi doc: Wine produced in the territory of this beautiful region, in the provinces of Spello, Perugia and Assisi. An excellent wine to sip while enjoying the traditional cured meats and cheeses that this wonderful city offers us! White, Grechetto, rosé and novello wines are also produced under this brand.