Luganega Sausage With Farro & Porcini | Recipe By Jacob Kenedy
An exclusive recipe by Jacob Kenedy featuring Swaledale’s Luganega sausage with farro, porcini and tarragon. A rustic, autumnal Italian dish.
Ingredients
- 500g BOCCA DI LUPO Luganega Sausage
- 200g farro (emmer, or substitute spelt)
- 1 small Spanish onion, peeled and quartered
- 1 carrot, peeled & halved
- 1 fresh bay leaf
- 2 tbsp extra virgin olive oil
- 200g fresh or frozen porcini mushrooms
- 3 cloves garlic, peeled and finely sliced
- 50g butter
- 3 sprigs fresh tarragon, leaves picked and chopped
- salt and pepper, to taste
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