Cragno sausage
Cragno is a smoked sausage used in Triestine cooking. For this version, choose a coarse-ground sausage flavored with caraway. In jota, cut it into pieces and simmer it with the beans before adding the potatoes.
- Coarse and aromatic
- A traditional Cragno profile combines coarsely ground pork with caraway and light smoking over beechwood; juniper can scent the smoke.
- Cooked in jota
- Trieste jota uses fresh smoked Cragno, cut into pieces and simmered in the soup.
Cut and simmer
Cut the sausage into bite-size pieces and add them to the simmering bean broth. Cook it as directed by the recipe and the package; in jota, it simmers with the beans before the potatoes go in.
Let it season the broth
Serve the cooked pieces in jota with fermented cabbage, beans and potatoes. Caraway and smoke carry through the broth, so a small amount seasons the whole pot.
Ask for Cragno
Look for the Cragno name and a lightly smoked sausage with coarse texture and caraway. Follow the producer’s storage and cooking directions.
Follow the package directions
Keep the sausage chilled as directed by the producer and use it by the stated date. Cook it fully in the dish when the product instructions call for cooking.
