Raw Friulian muset sausage
Muset is a Friulian pork sausage traditionally served with brovada. Buy the raw form for slow cooking, then slice it thickly while hot.
- Name
- Muset, also called musetto.
- Purchase form
- Raw sausage to be cooked before eating.
- Companion
- Fermented turnips in brovada e muset.
Allow for the full cooking time
Start with raw muset and follow the recipe’s gentle water-cooking method, together with any product-specific directions. For brovada e muset, cook it in water for 90 minutes, then drain and finish it over the brovada, covered, for 30 minutes. Lift it out carefully and cut thick slices for serving.
A sausage from the Friulian table
The name muset is associated with the pig’s snout, one of the cuts used in this regional sausage. Pork and rind give it body, while the seasoning varies with the maker. Its tender, rich texture develops during cooking. Brovada supplies the contrasting acidic vegetable element in the traditional pairing. The sausage and turnips are prepared separately, then served together.
Bring the two preparations together hot
Arrange the cooked slices beside or over the hot brovada. Keep the slices substantial enough to hold together when moved from the board to the serving dish.
Cook with it
Specify raw muset at the counter
Ask for muset friulano crudo, and check that the label requires cooking. A precooked muset has a different preparation schedule. For this dish, choose the raw regional sausage rather than treating every product sold as cotechino as interchangeable. Check the ingredient list for wine, seasonings and declared allergens.
Keep the raw sausage refrigerated
Keep raw muset refrigerated according to its label and use-by date. Keep raw sausage and its utensils separate from foods ready to eat.
