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Luganega sausage omelette

  • 25 minutes
  • Easy
  • Appetizers


  • 7 oz Luganega sausage
  • 1 oz butter
  • dry white wine
  • 6 eggs
  • salt and pepper
  • grated Parmigiano Reggiano cheese


Buy a sausage (preferably Luganega) of a medium size, skin it and with a fork, before putting it into the pan, break it up well. Heat the butter in a non-stick pan without frying it. At this point add the sausage mixture, stirring over high heat. After some minutes, pour in the dry white wine and allow to evaporate over heat that is not too high. Meanwhile prepare the omelette batter with the following ingredients: eggs, a pinch of pepper, a little salt and a generous grating of Parmesan. After beating it well pour the batter over the sausage and mix together. Leave to cook over a constant medium heat and turn the omelette over to cook both sides. Serve hot, with a side dish of finely sliced chicory and spring onions. In Milan this omelette is made with salami of the Luganega type.