Sanguinaccio
A dish of ancient origins, probably dates back to the pre-Christian Roman period when the Val Polcevera was already known as the valley where pigs were raised.
Over time it became a typical dish of the Christmas tradition, when it was prepared with the blood collected from the killing of the pig during the feast of Saint Lucia (December 13). You know, the Genoese didn’t throw anything away. To make this sausage, also known by the dialect of Berodo, were used pine nuts, raisins, salt, milk, onions, aromatic herbs sweetbreads of pork.
Proceeding:
Prick the blood sausages and boil them. Remove them from the pot and let them cool. Slice the onions and, in a pan, sauté them with oil and a little broth, checking that they are right with salt. As soon as the onions are stewed, add the black pudding peeled and cut into medallions. After five minutes they will be browned and ready to serve.
Ingredients:
- A kilo of blood sausages
- 2 onions
- 2 tablespoons of oil
- meat broth
- salt to taste
*in bold type allergen ingredients